By Leigh O’Connor.
Inspired by his Mother’s traditional home cooking and the vibrant flavours from garden-grown vegetables and freshly ground spices, Pasindu Wimkthi’s culinary journey began in Colombo, Sri Lanka.
"From a young age, I was captivated by the way she built layers of flavour – patiently, with love and intuition,” he tells AGFG. "That foundation of soulful, honest food remains at the heart of my cooking today.”
After completing his formal studies at the Sri Lankan Institute of Tourism & Hotel Management, Pasindu started his career at two of Colombo’s most prestigious five-star hotels – Cinnamon Grand and Cinnamon Lakeside.
Fast forward to Down Under and Pasindu finds himself as Executive Chef at Steels Gate Wines Cellar Door & Restaurant on Melba Highway in Dixons Creek, where diners will discover stunning views of the vines, along with a menu celebrating multi-cultural Australia.
With a background in award-winning hotels in Qatar, Kuwait, the Maldives and the Seychelles, this is one global Chef who knows his way around the kitchen.
"Working at the Baros Maldives was where I proudly launched my first full a la carte menu, which became a signature guest experience and a defining moment in my career. I was Chef de Cuisine of the iconic Lighthouse Restaurant – one of the country’s most celebrated fine dining venues.
"Today, I bring this global experience and creative passion as Executive Chef at Steels Gate, where I focus on native Australian ingredient-driven cuisine, blending modern French techniques with Asian and Japanese influences to create dishes that are refined, soulful and memorable.”
Pasindu is currently exploring the depth of fermented ingredients, including koji, miso, aged soy and house-pickled citrus to naturally amplify umami and complexity.
It is his recipe for foie gras torchon – duck liver cooked in banana leaves with pistachio and cacao, fruit gastrique, toasted brioche and acai berry – that he shares:
"This dish combines classic French sous vide technique with Sri Lankan tradition. The duck liver is gently cooked after being wrapped in banana leaves – a method deeply rooted in Sri Lankan cooking where we often use banana leaves to seal in flavour and aroma,” he explains.
"This step brings a subtle earthiness and a sense of home to the dish. It’s special to me because it represents who I am as a Chef: grounded in heritage but always blending it with global techniques to create something refined and meaningful.”
Guests dining at Steels Gate can expect the natural flavours and texture of each ingredient to shine, along with a deep cultural connection in every dish.
"My respect for local producers, use of native Australian ingredients, thoughtful wine pairings and influence from my Sri Lankan roots all come together to create a truly memorable and meaningful dining experience.”
This left-handed Chef – something quite rare in professional kitchens – has always believed his passion for cooking was something he was born with.
"From a young age, I felt a natural connection to food. Catching my own ingredients as a child taught me to respect nature and I carry that mindset into every dish I create.
"I like to think this unique perspective helps me cook with greater feeling – and maybe that’s why my food always leaves a lasting flavour!”
