AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Nick McGonigal
Born:
Melbourne.
History:
My culinary journey began in 2015 with an apprenticeship at Red Scooter Events Venue. It was there that I developed a strong foundation in kitchen operations and event-based service.
I later completed my formal qualifications at Cecconi’s, where I was introduced to the fundamentals of Italian cooking and learned to thrive in a fast-paced, high-pressure environment.
Upon qualifying, I was eager to push myself further and gain experience in a Michelin-starred kitchen. This ambition led me to London, where I earned a position at The Ledbury.
Working there was both intensely challenging and incredibly rewarding. It tested my discipline and resilience and I came away with refined techniques and a deeper respect for precision and consistency - skills that have benefited me immensely ever since.
After returning to Australia, I continued building my career with roles at Bentley Bar and Restaurant in Sydney and Society in Melbourne. I then took on my first Head Chef role at Paringa Estate, where I discovered a genuine passion for the unique produce of the Mornington Peninsula and the stories behind it.
Connecting with local growers and artisans became a core part of my culinary philosophy.
Now at Lindenderry, I have the opportunity to bring together everything I’ve learned throughout my career. I lead a talented team across multiple venues on the estate, drawing on diverse cooking styles and my international experience.
A key part of my role is mentoring the team - not just in the kitchen, but also by taking them to meet our local suppliers, encouraging a deeper understanding and appreciation for the region’s food culture.
I take pride in nurturing their passion for hospitality while showcasing the incredible ingredients and stories of the Peninsula through every dish we create.
Have you always wanted to be a Chef?
Growing up, I was captivated by shows like Kitchen Nightmares and MasterChef, which definitely sparked my passion for becoming a Chef. However, during high school, I began to reconsider the idea, as the long hours and modest pay initially seemed unappealing.
Despite this, it didn’t take long after starting university for me to realise that I was on the wrong path. I wasn’t pursuing something I truly cared about. That realisation led me to follow my passion and begin a culinary apprenticeship - one of the best decisions I’ve made.
How would you define your style?
European style of cooking influenced by the Australian food culture.
What is your feature flavour these days?
Feature flavour at the moment are earthy and rich flavours, like black garlic, Jerusalem artichokes, beetroot and quinces poached in red wine.
Obsessive-compulsive about?
Finding out the stories behind the produce of the Peninsula!
Your greatest culinary influence:
Gordon Ramsay is very cliché, but he was definitely the first person that got me interested in cooking at a young age from his television shows.
What do you love about this business?
The opportunity to offer different styles of food, whether it be a fine dining restaurant, banquet feast for a business group, or breakfast for hotel guest.
An ingredient you can’t live without?
Garlic, love it. Being half Greek, I grew up eating garlic in everything and I wouldn’t change it.
Most ‘eyebrow-raising’ menu item?
Bottarga, not very common in Australia but we create our own from scallop roe.
Signature dish:
Rosemary smoked quail, celeriac, chestnuts and jus infused with muntries .
What can diners expect when they eat at your restaurant and what makes the experience special?
Hopefully diners can see the thought and care put into the dishes served to them and our service team is amazing at relaying the stories told behind the ingredients showcased from the Peninsula.
What is your go-to meal at home when you don’t feel like cooking?
Bolognese is always a family favourite in my house and so easy to do, when we don’t feel like cooking.
Tell us something no one knows about you?
I used to want to be a vet, but now I have gone the opposite way and learned how to breakdown and cook animals.
Where do you see yourself in 5 years’ time?
First time I have asked myself this question and truly don’t know where I’ll be, because before I would’ve said an Executive Chef of a restaurant and I am that now.
The Dining Room at Lancemore Lindenderry Red Hill
The Dining Room restaurant on Arthurs Seat Road in Red Hill does regional dining right. Nestled in Lancemore Lindenderry Red Hill vineyard, this dining destination is the ideal spot to enjoy long, languid lunches or cosy dinners by the fire sipping a glass of estate wine. Floor-to-ceiling windows invite the outside in as you gaze over manicured gardens and lawns from reeded glass and curved-back chairs, while pondering a menu showcasing gourmet local produce; perhaps start your culinary journey with scallops, tomato jam, bottarga and nori, or Wagyu tartare with crisps. For the main, delve into housemade tagliatelle, tarragon, confit yolk, leek and caprinella, or John Dory with brassicas, anchovy, roasted yeast and a side of pomme purée. Finish sweetly with chocolate, berries and honeycomb.
