Jayden Casinelli
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Brian Duncan
Born:
Paddington, Sydney.
History:
Have you always wanted to be a Chef?
I have wanted to be a chef since I was about 10, my grandmother was a great cook and inspired me.
How would you define your style?
Modern European.
What is your feature flavour these days?
Anything smoked.
Obsessive compulsive about?
Cleanliness.
Your greatest culinary inspirations/influences:
My grandmother and Alan Ducasse.
What do you love about this business?
Making guests happy- offering them a great experience every time they walk through our doors.
An ingredient you can’t live without?
Extra Virgin Olive Oil.
Most ‘eyebrow raising’ menu item?
Duck prosciutto with baby leaves, white peach, marinated feta and 15-year-old balsamic.
Signature dish:
Seared king prawns, scallop dumplings in a shellfish broth.
Hunters Quarter
Experience elegant dining in a relaxed atmosphere when you feast at Hunters Quarter restaurant, located in the Pooles Rock Vineyard on De Beyers Road in Pokolbin. Offering stunning views across the Hunter Valley, Hunters serves captivating dishes on a private terrace among the vineyards while aweing guests with a sophisticated interior design and steeply sloping ceilings. From a menu delivering pure flavours and textures, opt for entrées of kangaroo tartare, chicken egg, baby arugula, potato wafer and chimichurri, before Wagyu beef Lyonnaise, Paris mash, cipollini onions and tarragon mustard. Perhaps fish, bouillabaisse, fondant potato, fennel and Sicilian olive tapenade entice, leaving room for a dessert of warm spiced carrot pudding, caramel pecan mousse and cream cheese ice cream.
