Tom Tilbury

Tom Tilbury

Born: 

McLaren Vale, SA.

History: 

I grew up in McLaren Vale, a prominent food and wine region in South Australia, surfing the Fleurieu Coast, exploring the nearby vineyards and foraging in the hills. I started my apprenticeship as an 18-year-old in Adelaide and finished at D’arrys Veranda Restaurant under Peter Reschke and Nigel Rich. I spent some time working at Cullen Dining in Margaret River, where I was able to utilise their large kitchen gardens. 

I have worked with numerous cuisines, including Korean, Mexican, Italian and French. 

I recently relocated to Robe, SA to start a family and open Gather Food and Wine. 

Have you always wanted to be a Chef? 

From the age of about 10 or 11, I remember very clearly wanting to become a Chef. 

How would you define your style? 

Approachable with a clear representation of my personality and area that I’m cooking in. 

What is your feature flavour these days? 

The ocean/coast. 

Obsessive compulsive about? 

Produce care. 

Your greatest culinary inspirations/influences? 

Friends and family. 

What do you love about this business? 

Being able to create memories for people and the constant learning about new techniques. 

An ingredient you can’t live without?
 
Water. 

Most ‘eyebrow raising’ menu item? 

Ash cured Kangaroo, with onions, native spinach and damper. It surprises people! 

Signature Dish: 

Lobster custard, coastal herbs and velvet crab broth. However, my menus are very fluid so this changes. 

Gather at Coriole

Gather at Coriole

Set amongst the vines, Gather at Coriole blends historic charm with seasonal produce and wines showcasing the McLaren Vale region. Nestled in an 1850s sandstone building within the Coriole Vineyards estate on Chaffeys Lane, this rustic restaurant entices with worn brick walls, wooden table settings and a vine covered roof, to create the ideal spot to linger over a leisurely lunch with a glass of red. Chef Tom Tilbury's seasonal, innovative and quintessentially Modern Australian menu boasts starters such as chicken liver parfait, quandong and mountain pepper, or blue swimmer crab, sorrel, buttermilk and herb oil; before a main affair such as Coorong mullet, ice plant, cockles, parsley puree and seaweed dream. Finish indulgently with rum baba, citrus, Anglaise and McLaren Vale macadamias.

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