Calvin Rice

Calvin Rice

Born:

Canberra, ACT.

History:

I won a string of awards during my apprenticeship that took me all over Australia and even into Hong Kong. From fine dining, Chef Hatted restaurants and private golf courses to London, where I worked at Electric House in Notting Hill with the SoHo Group.

I came back to Australia where I worked at The Gunshop Café, where we won the Best Café in Australia as well as Best Breakfast. I now hold the top job at Hillstone, St Lucia. I’m lucky to have travelled afar and learnt as much as I have.

Have you always wanted to be a Chef?

From a young age, eating was everything for me! From paté to seafood, it opened my eyes to what could be possible in a kitchen.

How would you define your style?

Clean and fresh.

What is your feature flavour these days?

I love duck, game and seafood.

Obsessive compulsive about?

Cleanliness and organisation.

Your greatest culinary inspirations/influences:

Neil Abrahams – Food Services Australia Chef of the Year 2013 and former Executive Head Chef.

Thomas Keller – Best Chef in America (1997), restaurateur and cookbook author.

What do you love about this business?

No two days are the same. You can start fresh every service. This business is forever recreating itself.

An ingredient you can’t live without?

Thyme or confit garlic.

Most ‘eyebrow raising’ menu item?

The dishes in the back streets of Hong Kong, from eyes to live eels and anything offal related.

Signature dish:

Pressed duck, seared scallops, fennel and apple salad.


hundred acre bar

hundred acre bar

Tucked away amongst the untouched greenery of Brisbane’s St Lucia, is hundred acre bar. Offering an immaculately kept 18-hole golf course and 100 acres of lush greenery as the backdrop to look out over, guests can choose from five levels to dine on, offering cosy lounge nooks, bar seating, intimate tables in front of the fireplace or leather sofas ideal for a casual drink, making this the perfect place to meet friends, bring family or celebrate any occasion. A contemporary menu has been created with inspiration taken from international food trends, plated up in dishes like housemade gnocchi, sweet corn, celeriac puree and hazelnuts; or lamb shoulder Massaman, coconut rice, toasted peanuts, spinach and coriander yoghurt. For an indulgent finish, try caramel and peanut butter semifreddo.

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