Born: Ferntree Gully, VIC
History: I spent my early
childhood in Coldstream in the Yarra
Valley. I moved to the
Mornington peninsula at the start of high school and went on to complete VCE.
After completion of my apprenticeship I traveled up north of Queensland to explore new styles and areas
of cooking. Working in five star hotels I was able to expand my knowledge of
food under many international chefs. I returned to home to my state, in general
the Mornington peninsula, to take up various head chef positions in golf clubs
and restaurants. In 2008 I finally opened my first restaurant which I named it
Veraison located at the family winery, Bluestone Lane on the beautiful Mornington Peninsula wine country.
Have you
always wanted to be a Chef?
I always enjoyed cooking and tasting new things inspired by my grandmother from
a young age. An excellent cook in her own right. Her influence and
encouragement led me to take on an apprenticeship in various establishments
throughout the Mornington peninsula and Melbourne CBD.
How
would you define your style?
Classical seasonal modern Australian.
Obsessive
compulsive about?
Like all chef owners, the whole dining experience, total customer satisfaction.
Receiving complementary comments and returned business. Industry recognition
for achievements.
Your
greatest culinary inspirations?
Every Chef that I have meet has at some point shaped the style, influence,
passion and flair that is the foundations of my cooking today.
Most ‘eyebrow
raising’ menu item?
Exotic Mushrooms, Wild game birds, terrines, quality produce.
Signature
dish:
Salt cured organic tea smoked Partridge, soft Morel terrine, Pinot Quince puree
Cuisine: Modern European
Price: Entree $15.00 to $24.00, Main $30.00 to $38.00, Dessert $10.00 to $15.00
Address: 269 Myers Road Merricks North VIC
It’s no surprise to find Veraison Restaurant @ Bluestone Lane at Merricks North recognised as one of Australia’s outstanding culinary destinations & fine dining experiences. Set on the breathtaking Mornington Peninsula, Bluestone Winery offers a charming & picturesque setting to this elegant restaurant. The seasonal menu is created using the freshest local produce; try cherry wood smoked kingfish with truffle powder, sashimi tuna, horseradish cream & tomato quinoa salad to start, followed by roasted lamb rump served with globe artichoke puree, mint gel, snowpeas and orange liqueur jus & poached rhubarb with Sugo vanilla rice pudding, pear, apple & caramelised dried strawberry skin.
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