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.
