James Dean Pethybridge

New Zealand.

 

I grew up in the country town of Kyneton in Central Victoria, I started my first job as a kitchen hand in country Victoria at the age of 14, this led to an interest in pursuing a career in hospitality by signing up to an apprenticeship at a bistro in Kyneton where I started and completed my 4-year apprenticeship to become a Chef.

I worked around the district for a couple of years before giving it up to work in horticulture running plant nurseries which gave me the knowledge and intense interest in growing my own produce leading to the creation of ‘Blackwood RIdge’ at my home in Blackwood, Victoria 

After a few years, we opened a restaurant on site and eventually we closed the nursery and now are focused on our farm-based restaurant and gardens. As a Chef, I maintain a professional friendly workplace and enjoy working with my very small team of people who make the experience highly enjoyable.

 

Initially, I loved the idea of being a Chef when I was young, like a lot of people in the industry I decided it wasn’t for me. After 20 years I returned to being a Chef with the establishment of my own restaurant which I really enjoy the process and techniques of cooking.

Fun and adventurous food with an emphasis on unique garden ingredients.

Bergamot is my go-to flavour - it pairs well with a variety of ingredients and doesn’t tend to dominate the flavour profile. 

 

Growing new and interesting herbs, flowers and fruit for my menu.

 

It would have to be Raymond Blanc, his approach to kitchen gardens and the casual style and his attitude to cooking. All about doing great things using the best ingredients, the joy of growing and none of the carry on and drama that other well know Chefs are famous for, which I believe disenfranchise a lot of new talent.

 

I love the dynamic nature of the ingredients, the ever-changing seasons and creativity that surrounds them and the great team of people I get to work with every day.

 

It would be a toss up between Tasmanian pepperberry and lemon myrtle, both such versatile ingredients.

Beer soil for ‘Le Jardin’ - being in a garden setting some of our customers aren’t quite sure if we have actually used garden soil. which is very amusing.

 

‘Le Jardin’ would be our signature dish, I wanted a dish that like Noma’s pot plant would be gardenesque and feature interesting pops of flavour every season. A circle representing a garden border sitting on soil and like all great gardens, filled with the best highlights of the season.

 

I’m a plant collector and rhododendron lover, nothing to exciting for most people, but it works for me.

Here at Blackwood Ridge continuing to challenge myself with new ingredients and enjoying my beautiful gardens.