With the refurbishment of The Marque Hotel Brisbane now in its final stages, the hotel�s signature restaurant, 103, is set to launch a menu as fresh and exciting as its new surroundings. The hotel is delighted to announce Mr Paul Wilderbeek as 103�s new Executive Chef, an appointment which will ensure 103 offers guests and locals alike the perfect place for breakfast, lunch or dinner.

Paul�s recent background includes serving as Executive Chef for the Hotel Orange and The Marque Hotel Canberra, prior to which he operated his own successful hospitality management consulting business and was the owner / operator of Proven Artisan Breads And Pastries, a supplier of speciality organic breads, sourdough and pastries.

Mr Matthew Horvat, Rendezvous Hotels & Resorts International�s Area General Manager Brisbane, says �Paul has extreme passion in all dishes that he creates, with a talent and flair that are natural to him. His extensive use of local produce and his insistence to combine the most simple of ingredients provide us with a unique and dedicated talent � and his chocolate bread is delicious!�

103 offers a seasonal, modern Australian menu filled with deliciously fresh local produce. Start with an entr�e of salt and pepper squid and mango aioli, before moving on to a main of char-grilled Queensland snapper fillet with lime and chilli salsa, before ending the night with Paul�s signature dessert � dark chocolate praline tart with double cream and berry compote.

Chef�s favourite recipe:

Hot tea smoked salmon on potato and chive cake horseradish cream

50gm Keta caviar 6 x 100gm salmon steaks 100gm Murray River pink salt 1 star anise broken up Small amount of oil for frying 3pc hydroponics watercress leaves 4-6 southern cold potatoes � bunch chives 300ml cr�me fraiche 2 tsp fresh horseradish grated finely � cup tea leaves � cup rice

Combine dry ingredients, coat salmon, marinade overnight. Wash off salt mix the next day and pat dry with paper.

To smoke: Combine � cup tea leaves and � cup rice in an old container like a roasting pan that has a lid that fits snugly. Put the salmon on a rack and raise above the tea and rice mix by using a couple of tin dariole moulds. Enclose using a lid and seal up edges with alfoil. Put over a gas jet and wait till smoke starts to escape. Smoke like this for five minutes.

Boil four Southern Gold potatoes until they feel soft. Cool and peel. Grate and mix with � bunch chives. Shape into a flat round shape. Pan fry until golden on both sides.

Mix horseradish and cream together and season. Arrange on plate using watercress leaves and caviar to garnish.

Chef�s favourites:

Food: Good bread Tool: French Fork Mixer Ingredients: Organic whole-wheat flour Wine: Pinot Noir Beer: Heineken

Chef says:

�Let the ingredients speak for themselves. Stop chemically changing food to be a fad.�

Rendezvous Hotels International Pte Ltd is part of the Singapore listed company, The Straits Trading Company Limited. The Rendezvous Hotels & Resorts International group operates a total of 19 hotels, existing or under construction, in the Asia Pacific and Middle East: � Rendezvous Observation City Hotel Perth � Rendezvous Sanctuary Resort Broome � Rendezvous Allegra Hotel Adelaide � Rendezvous Hotel Melbourne � Rendezvous Stafford Hotel Sydney � Rendezvous Hotel Brisbane � Rendezvous Reef Resort Port Douglas � Rendezvous Hotel Singapore � Rendezvous Merry Hotel Shanghai � Rendezvous Hotel Auckland � Rendezvous Hotel Christchurch (opening 2008) � Rendezvous Hotel Kuala Lumpur (opening 2009) � Rendezvous Hotel Fujairah (opening 2009) � The Marque Hotel Brisbane � The Marque Hotel Sydney � The Marque Hotel Canberra � The Marque Hotel Perth � The Marque Hotel Guilin (opening 2009) � The Marque Hotel Yu Garden Shanghai (opening 2009)

For all media enquiries and hi-res images contact Michael Meade, RHI�s Senior Vice President Sales & Marketing � michaelmeade@rend.com.au or +61 2 9016 5909.