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Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Dimitris Aronis
Born:
Australia
History:
I worked in small restaurants in Sydney as a first-year apprentice before settling in at The Bathers Pavilion in Balmoral Beach with Serge Dan Sereau where I spent most of my apprenticeship and developed my style of cooking.
I then moved to the Central Coast where I worked with a few different restaurants and catering businesses.
I then moved into a teaching position at Ourimbah TAFE teaching Commercial Cookery while operating a Private Chef business to the Hunter Valley and Central Coast.
In 2022, just after COVID lockdown I purchased The Cowrie Restaurant where I was once an apprentice many years ago.
Here now at The Cowrie, my focus is on quality of food, local produce and service in a relaxed environment. I have found a niche; bringing fine dining to the Central Coast utilising everything it has to offer.
Have you always wanted to be a Chef?
Yes, I have always been drawn towards hospitality, however I was not always thinking of being a Chef. Once I started cooking, I never looked back. I was always drawn to the fine dining side of cooking.
How would you define your style?
French/Japanese-inspired. Light delicate flavours very focused on seasonal and local flavours to be the centrepiece.
What is your feature flavour these days?
Currently featured on our Winter menu: Wollemi duck, radicchio, grilled local cumquats and baby beetroots.
Obsessive-compulsive about?
Consistency in plating and a clean organised cool room.
Your greatest culinary influence?
Serge Dan Sereau - Previous owner of the Bather’s Pavilion, Balmoral Beach.
What do you love about this business?
Cooking for people who enjoy exploring their dining experience.
An ingredient you can’t live without?
Chives.
Most ‘eyebrow-raising’ menu item?
Currently featured on our Winter menu: Forrest floor of black sesame, dulce chocolate, crispy milk and red grape gel.
Signature dish:
Sashimi yellowfin tuna, organic soy, green grapes, avocado cream and furikake.
What can diners expect when they eat at your restaurant and what makes the experience special?
The Cowrie Restaurant is uniquely located high above Terrigal with stunning panoramic ocean and bay views providing an iconic and memorable setting for any special occasion, private dining, a casual lunch or romantic dinner.
What is your go-to meal at home when you don’t feel like cooking?
Mie goreng noodles.
Tell us something no one knows about you?
I'm a sucker for a good burger.
Where do you see yourself in 5 years’ time?
Still at The Cowrie creating memories.
The Cowrie Restaurant
Uniquely located high above Terrigal with stunning panoramic ocean and bay views, The Cowrie Restaurant is a must-visit dining destination on the Scenic Highway. Providing an iconic and memorable setting for any occasion, private dining, casual lunch or romantic dinner; expect an elegant dining experience utilising produce from local growers and suppliers. For something to graze over, try rock oysters shucked to order or yellowfin tuna sashimi; before entrées of pumpkin and blue swimmer crab risotto with brown butter. For the main, enjoy duck breast, grilled cumquats, radicchio, red onion, baby beetroots and Amaranth, or lamb belly and backstrap, celeriac, black barley, mustard seed and cumin oil. Finish with a forest floor of black sesame, dulce chocolate, crispy milk and red grape gel.