Mark Poulter
Mark Poulter

Mark Poulter

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

Veraison Restaurant

Veraison Restaurant

It’s no surprise to find Veraison Restaurant @ Bluestone Lane in Merricks North recognised as one of Victoria’s outstanding culinary destinations. Set on the breathtaking Mornington Peninsula, Bluestone Winery offers a charming and picturesque setting, along with sweeping vineyard views, for this elegant restaurant. Veraison Restaurant’s seasonal menu is created using the freshest local produce; entrees might include cured ocean trout teamed with basil oil macaroon, roasted corn cream and candied pineapple walnut salad, and mains duck breast and parfait with prosciutto wrapped dried figs, red sauerkraut and cherry vincotta.

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