Wednesday, January 6, 2016

The taste of the Fleurieu




The taste of the Fleurieu

Sometimes I think the Fleurieu Peninsula writes our menu. Just driving from Victor Harbor to McLaren Vale easily creates a full size dinner menu: yabbies, trout, venison, cheese and cheeses, veal, lamb, berries, veggies, salad, goat curt, herbs and spices. All picked up on one pleasure full drive along the Victor Harbor road. And delivered to "the front-gate" of McLaren Vale


The new menu concept is based on interweaving five important issues in order to design food, which will reach all senses. And create a taste, which is almost visible, in which you can hear the sound of fresh, crusty bread combined with a morning breeze of sea, lemon and ginger air with a hint of fine wine and a splash of olive oil.

This description is philosophical; however to reach this sensation the production is  based on fresh local food, food knowledge and solid practical skills; guided by international recipe standards and influenced by regional food ideas from all corners of the world!

To establish a business takes time filled with eagerness, passions, enthusiasm and excitement. I wish to establish a healthy concept for a well managed hospitality venue.
The key to this concept is to deliver healthy & fresh & seasonal & cost effective & modern restaurant food. Professional skills are the backbone of this task; however the fun of cooking is driving me to write this statement and I know a portion of craziness for hospitality is with me here as well.

However this craziness and fun for cooking has been part of my business success and to some degree is also the key for winning the Award for the best professional development training kitchen in 2010. 

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