Grant Moulden

Grant Moulden

Born: Traralgon, Vic, Australia. 

History:

I began my apprenticeship over 30years ago in Melbourne. Upon qualifying I chose to travel extensively working across the UK and Europe to broaden my skill, knowledge and experience. Once I returned to Australia I held head chef positions across Sydney, Melbourne, the wine regions of South Australia and the Gold Coast. My recent roles included working with the One and Only Resort, Haman Island and the Royal Pines Resort.

Have you always wanted to be a chef? 

My passion for cooking began at any early age. I also had an interest in sports yet felt this wasn’t where my future lay. The day I began as a chef I knew this was were my true talent was and I’ve never looked back since.  

How would you define your style? 

My style of cooking is modern Australian based upon sourcing and using only the highest quality produce and ingredients. My goal is to produce food that tastes amazing, looks fantastic and leaves you wanting more.

What is your feature flavour these days? 

Our food at The Yard Café combines numerous flavours including a slight Spanish and Portuguese influence, however I’m personally a fan of most Asian flavours too.

Obsessive compulsive about?

Sourcing local grown fresh food and running an immaculate clean kitchen. 

Your greatest culinary inspirations/influences: 

I find inspiration from many influences including from within my team and from our Proprietor, my brother Simon Moulden who is an amazing chef. However my greatest inspiration is our own Aussie/Japanese TET – rags to riches on a dream.

What do you love about this business? 

I love the ability to create a sensory delight so our guests at The Yard Café can enjoy a wonderful dining experience. Hospitality is very rewarding, stimulating and creative. Life is about people so it's a privilege to be able to serve others who appreciate good food and I enjoy their pleasure.

An ingredient you can't live without?

The eggs from Simon’s chickens on our farm as they are so fresh and our guests rave on about them all the time. Coriander is my favourite herb I can’t live without.

Most 'eyebrow raising' menu item? 

Our menu is quite diverse with some unique flavour combinations. Our pork belly is distinctive on a Japanese pancake while our breakfast dish of banana, bacon and coconut is exciting. Previously the most eyebrow raising dish I’ve ever cooked is deep fried crickets. 

Signature dish:

Our seafood box has become the most popular lunch item as it is tasty, plentiful, healthy and great value. My own signature item is our smokey BBQ pulled pork. 


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