Stacey Conner

Stacey Conner


Invercargill, NZ.


Born in Invercargill, I spent my childhood cooking with my Mum and Nanna, along with reading Alison Holst’s cookbooks.

I moved to Auckland at the age of 20 and joined the Navy, shortly after I worked in the Cook Islands at a 5-star resort.
On my return from the islands, I secured a position with a well renowned NZ Chef, who is now an Executive Chef of a 2-hatted restaurant in Melbourne.

My next highlight was working with Sean Connolly, I started with him at The Grill in NZ for 2 years, I then went on to help open his
restaurant in Adelaide and then onto Dubai to assist in the opening of Sean’s Dubai opera house restaurant.

Returning from Dubai I landed myself in Qld, I assisted with a family cellar door restaurant and worked here for more than 1 year before we
thought it time to open our own dream.

Have you always wanted to be a Chef?

Yes, I think so, definitely since I was in high school, not so much a chef but for sure to cook as a living.

How would you define your style?

Good honest food, Modern Australian with Middle Eastern/Mediterranean influences.

What is your feature flavour these days?

Fresh Summer herbs and middle eastern spices.

Obsessive-compulsive about?

My food being seasoned.

Your greatest culinary influence:
Any Chef good or bad that I’ve worked with, but mostly Sean Connolly.

What do you love about this business?

There’s never an end to learning. Evolving.

An ingredient you can’t live without?

If I don’t have a good quality flaky salt I’m f****d.

Most ‘eyebrow-raising’ menu item?

Blue cheese ice cream – yeah you heard right!

Signature dish:

Chilled almond soup, garlic, radish, Summer herbs, currants soaked in sherry and rose petals and smoked potato gnocchi peas, beans and mint.

Humble On Duke

Humble On Duke

Experience the flavours and spices of the Mediterranean and Middle East at Humble On Duke in Sunshine Beach. Nestled along Duke Street, this fun and funky venue oozes vibrancy from the colourful abstract wall art to bright yellow table napkins and comfy cushions, as guests ponder a menu that is familiar and nostalgic, but at the same time exciting and new. With dishes changing regularly, expect snack plates like Noosa gin-cured salmon gravlax, herbs and sumac; before larger share options of lamb rump, pistachio, peppercorns, charcoal carrots, artichoke and mint sauce. Pasta lovers will salivate over smoked potato gnocchi, peas, beans and cashew cheese, or saffron tagliatelle and prawns; finish with a decadent dessert of honey roasted pears, blue cheese ice cream, walnut praline and thyme.

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