Matt Bugeja

Matt Bugeja

Born:

Toongabbie NSW

History:

I’ve worked at some of Australia’s most prominent restaurants like Sojourn, Becasse, Three Blue Ducks, Quay, The Clove Club, Icebergs and The Dolphin Hotel. Currently I am at Kneading Ruby.

Have you always wanted to be a Chef?

Yes.

How would you define your style?

Simple.

What is your feature flavour these days?

Fermentation.

Obsessive Compulsive about?

Straight lines.

Your greatest culinary inspirations/influenced?

Matt Orlando and Daniel Puskas.

What do you love about this business?

Working with local suppliers and farmers. Also, working with my team to create inspiring dishes.

An ingredient you can’t live without?

Love!!!

Most ‘eyebrow raising’ menu item?

Burrata with toasted almonds, bagna cauda and wood sorrel.


Kneading Ruby

Kneading Ruby

Nestled in the heart of Wollongong and participating in the town’s cheery seaside dining scene is Kneading Ruby on Crown Lane. Imposing from the outside with high brick walls, inside is unassumingly elegant, with lofty ceilings giving an airy feel to pair with delicate vines draped across timber ceiling beams and polished floors. Naturally lit during the day for a breezy café feel and cast under a soft glow for more ambient evening dining, Kneading Ruby can cater to a range of occasions and is particularly popular for large groups looking to share a selection of tasty wood fired pizzas and bespoke dishes of seasonal produce. Perhaps find sumptuous morsels of housemade gnocchi with butter jus, pancetta and goats cheese, or pork cotoletta, lemon butter, capers and a side of charred greens.

Read more


More Chefs