By Leigh O’Connor.
Watching a video of Ben Shewry’s potato baked in the earth it is grown in became the catalyst for Nicholas Thiess to embark on a career as a Chef.
Now Head Chef at 12-hatted Kooroomba Vineyard Restaurant in Boonah, Nicholas is young and motivated to share everything he has done so far with Scenic Rim diners through a seasonal menu and local produce.
Take in the aromas and vistas of breathtaking lavender fields while sipping an estate wine at this stunning dining destination. Nestled on a six-hectare vineyard in the Fassifern Valley at Mt Alford, Kooroomba boasts a cellar door, restaurant, wedding and function venue and lavender shop.
While undertaking a TAFE course, Nicholas was inspired to give cheffing a try after seeing Ben’s potato recipe; along with watching Anthony Bourdain’s television shows as a child.
"I’ve been lucky to have many great Chefs influence me through my career, but the one who I can relate to and if I need a little something is Anthony Bourdain,” he explains. "I remember watching his shows as a kid and it was his monologue at the end of each episode that really summarised Chef life.”
Working on the Gold Coast straight from school, Nicholas started his career at Glass Dining in Main Beach and Moo Moo in Broadbeach, before heading to Sydney to work at Sepia with Martin Benn and Vicki Wilde.
"When it was time to move on, I went to the Bentley Group to work under Brent Savage and later Luke Powell at LP’s Deli and Restaurant. Under Luke’s guidance, I developed my skill set further and this led to a decision to take a working holiday in Japan.”
Tokyo was an immense experience with differing styles, etiquettes and wants of customers.
"I was able to visit the finest Chefs in the Ginza, through to obscure back-alley restaurants specialising in game meat in downtown Osaka.”
COVID unfortunately shortened his time in Japan and on return to Brisbane he took up a short stint at Gerard’s Bistro before finding himself at Kooroomba, where he serves up Modern Australian dishes drawing inspiration on the various cultures and styles he has been fortunate enough to experience.
With the lavender farm such a big part of Kooroomba, it is no surprise Nicholas shares the restaurant’s signature lavender ice cream recipe with AGFG. The vineyard grows six types of lavender and offers a range of products manufactured to exacting quality standards, along with a range of kitchen products like honey, dressing, jam and bush tomato chutney.
Served with macerated strawberries, roasted macadamia nuts and fairy floss, this is an easy Summer dessert to make that will bring the scent of lavender to the table.
Nicholas enjoys thinking about mentalities and mantras in his spare time and is hoping this will help him to his own restaurant in the future, along with leaving a positive legacy for the next generation of Chefs.
