AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Tony Brazendale

Tony Brazendale


Torquay, Devon, United Kingdom.


I first wanted to be a Chef when I visited a Royal Air Force roadshow, where Chefs were cooking amazing food out of a field kitchen. 
Shortly after, I joined the Royal Air Force, where I received excellent Chef training and travelled the world for four years. Then I realised that I wanted to cook in higher-end kitchens, so I left the Air Force to pursue this dream and spent 10 years working in some of the best Michelin-starred restaurants in England and the Channel Islands.

I arrived in Melbourne in September 2023, so I’m new to Australia and absolutely love the abundance of produce here that I get to use at Lindenderry.

How would you define your style?

My style involves using renowned ingredients to create something special and deliver a memorable dining experience.

What is your feature flavour these days?

My feature flavour would be Jerusalem artichoke.

Your greatest culinary influence?

Steve Smith, Chef at Penny Hill Park, UK.

What do you love about this business?

I fell in love with Lindenderry the moment I walked in. The warm ambience of the restaurant felt incredibly relaxing.

An ingredient you can’t live without?


Most ‘eyebrow-raising’ menu item?

Confit blue eye with mushroom risotto foam.

Signature dish:

Cape Grim beef sirloin and braised shin, onion, leek, beef and marrow sauce with Red Hill truffle.

Where do you see yourself in 5 years’ time?

In 5 years’ time, I see myself enjoying everything Victoria and Australia has to offer.

The Dining Room at Lancemore Lindenderry Red Hill

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 refurbished 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 confit King Ora salmon, Granny Smith apple, celeriac, leek foam, watercress and truffle. For the main, delve into Roaring Forties lamb loin, braised lamb shank, peas, crispy goats’ cheese and shallot tarte tatin, or pan-fried John Dory, tomatoes, kaffir lime sauce and zucchini flower.

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