Head Chef Simon Turner’s journey of benevolence and fine dining led him to the Prince of Wales pub and ultimately il fornaio (Twice Australian apprentice of the year, Gordon Ramsey Claridges, London 11 Maddison, New York, Royal Mail Hotel, Dunkield Attica, Melbourne). Simon’s emphasis and understanding the importance of sustainability came about whilst cooking for and travelling with Doctors Without Borders throughout South America and Asia.
As Simon says… nature provides, we just play… ethical, organic, buzzwords of the current time all can be replaced by one word- logic. We take the time to source food from suppliers who are at the forefront of understanding when it comes to having a low environmental impact. We use chemical free meats, vegetables that have been raised with results in mind, not money. Our suppliers are advisors on seasonality and availability of rarely used Aussie ingredients, like Eric’s quandong and saltbush from Narglioc.