Suggested locations:

Stacey Conner

Born:

Invercargill, NZ.

History:

Born in Invercargill, I spent my childhood cooking with my Mum and Nanna, along with reading Alison Holst’s cookbooks.

I moved to Auckland at the age of 20 and joined the Navy, shortly after I worked in the Cook Islands at a 5-star resort.

On my return from the islands, I secured a position with a well renowned NZ Chef, who is now an Executive Chef of a 2-hatted restaurant in Melbourne.

My next highlight was working with Sean Connolly, I started with him at The Grill in NZ for 2 years, I then went on to help open his

restaurant in Adelaide and then onto Dubai to assist in the opening of Sean’s Dubai opera house restaurant.

Returning from Dubai I landed myself in Qld, I assisted with a family cellar door restaurant and worked here for more than 1 year before we

thought it time to open our own dream.

Have you always wanted to be a Chef?

Yes, I think so, definitely since I was in high school, not so much a chef but for sure to cook as a living.

How would you define your style?

Good honest food, Modern Australian with Middle Eastern/Mediterranean influences.

What is your feature flavour these days?

Fresh Summer herbs and middle eastern spices.

Obsessive-compulsive about?

My food being seasoned.

Your greatest culinary influence:

Any Chef good or bad that I’ve worked with, but mostly Sean Connolly.

What do you love about this business?

There’s never an end to learning. Evolving.

An ingredient you can’t live without?

If I don’t have a good quality flaky salt I’m f****d.

Most ‘eyebrow-raising’ menu item?

Blue cheese ice cream – yeah you heard right!

Signature dish:

Chilled almond soup, garlic, radish, Summer herbs, currants soaked in sherry and rose petals and smoked potato gnocchi peas, beans and mint.