Cairns foodies are going wild for taro gnocchi and chickpea pasta.

Graham Harris 40 // Fresca Wild Foods owner

Graham Harris is a man on a mission.

A mission to break down the barriers and change people’s conceptions about what is healthy and tasty, that is. Some might say his ideas are pretty wild and he wouldn’t disagree. After all, that is the basis of his business, Fresca Wild Foods.

Graham’s latest innovation for the company renowned for its fresh pasta is a gluten-free chickpea-based version, which is already selling well. Only on the market for eight weeks so far, Graham, an accomplished chef, says when he started experimenting with chickpea flour, he was quickly surprised.

“It came out of the pasta machine faster than the wheat pasta. I’ve made pasta from millet, brown rice, white rice and it (chickpea) just came out so much quicker than I thought,” he enthuses. And cooking time is similar to his other pastas at just a few minutes. “You wouldn’t know it’s not wheat,” he says. “But it’s got more protein, lower carbs and it’s a more nutritious pasta.”

Another new innovation is organic taro gnocchi and, yes, he says it’s as yummy as the name suggests. Graham also is looking at developing a healthy, gluten-free meat pie without the fat but with a fabulous, meat pie flavour. It’s proving to be a challenge, not only in developing a workable recipe but convincing people that meat pies can be tasty and  healthier than their reputation. “People say to me: ‘Oh, I like meat pies with the fat in them’, so it’s a challenge.”

But Graham is no stranger to a challenge and he revels in meeting and overcoming them. Fresca Wild Foods started as a simple pasta company four-and-a-half years ago when Graham used to buy fresh pasta from others at Rusty’s Markets. “I actually was working casually for a chef and he had some pasta machines … I was looking for a business, something creative and it started pretty quickly,” he says.

“It was just a pasta business to start off but after two years I wanted to get into different grains of pasta. I like pushing the boundaries a bit more into healthier foods.”

“I’ve always been a pretty healthy chef. I’m not one of those chefs who eats a lot of sweet, fatty foods. I’d rather have a good salad.” Never one to fear change, Graham has changed the business’ name twice but seems settled and comfortable with the current incarnation. A melanoma removed from his leg followed by intensive physical rehabilitation helped strengthen his passion for and belief in healthy eating.

Originally from Manchester in the United Kingdom where he undertook his apprenticeship, Graham has been in Cairns for 14 years, after having previously worked in Melbourne and Brisbane. His 24 years’ experience as a chef well qualifies him to create, produce and market new, healthy flavours that he knows will be a hit. Products are sold from the store on Mulgrave Rd, Earlville as well as Rusty’s Markets, where they are bought and eventually cooked and eaten all over Australia. “I’ve had inquiries from country Victoria, Sydney, all over the place.” Keen interest both at home and interstate means he is about to embark on a marketing regime to help his pastas and pizza bases become a household name, particularly in the growing market of gluten-free. And plans are afoot for a second retail outlet, perhaps selling ready-to-eat meals. It’s definitely mission possible.

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