MY CITY
Wonnarua country; the hills and plains of the Hunter Valley wine region. It’s peaceful, hilly countryside every way you look, but dotted throughout you’ll find boutique wineries producing some of the country’s best semillon. It’s this magical landscape that gives Hunter Valley its unique qualities. We are proud growers & producers in our community, I feel it comes from this concept adopted from the wine industry called ‘terroir’, which we embrace brilliantly – must tries are the aromatic culinary lavender from Hunter Lavender Farm, the plumpest Sevillano Olive’s from Broke or the tangy Goats Chevre from Binnorie Dairy. All the while with sustainable land stewardship, as a Chef I’m spoilt for choice.
FAVOURITE FOOD MEMORY
It’s a humble one, but Yellow Billy did this Porchetta with the most delicious sticky cumquats that was unbelievably memorable to this day.
FAVOURITE BAR
Hands-down Bartholomew’s in Newcastle. Ask for a Pisco Sour, is unmatched, the perfect balance, whether you’re popping in for a quick bite or staying all night to soak up the grand-yet-cool atmosphere.
DRINK THAT DESCRIBES YOU
I asked my colleagues to answer this: Chef Ash said: “A gin martini – smooth, strong, and straight to the point.”
BEST HANGOVER CURE
A Bloody Mary – the ultimate hair of the dog. Or, fridge-cold watermelon; hydrating and so cold that I can feel it.
BEST INTERSTATE BAR
I have fond memories of ‘Naked for Satan’ in Melbourne. Rooftop views, easy going tapas selection and the classics are well done.
OVERSEAS BAR
Always ask the locals, that’s how I found ‘The Dead Rabbit’. Everything you want from a New York Bar: shoulder-to-shoulder with buzzing city energy, bartenders who really know their craft, it slapped!
FAVOURITE WINE
Ah, this question feels unfair! A favourite from the Valley is an aged Margan Francis John Semilion. But I’ve fallen in love with Charteris’ Pinot Noir from Central Otago, New Zealand.
FAVOURITE WINERY
Lowe Family Wines, Mudgee – I really admire their commitment to sustainability.
NEXT DESTINATION
France. I’m planning to hike Mont Blanc next year, with a visit to La Ruchette along the way.
TELL US ABOUT SOME OF THE DISHES AT IRON GATE KITCHEN – AND HOW THE LOCATION INFLUENCES THE FOOD AND WINE PAIRING
As the Hunter Valley is known for its warm climate, one of the best ways to cool down is with our zingy gazpacho, paired with a glass of 2024 Iron Gate Estate Semillon – crisp, with flavours of lime and green mango. Semillon is the signature wine of the Hunter, making this a refreshing match for those hot spring/summer afternoons.
We also serve a locally sourced whole snapper, cooked directly over the coals on our charcoal grill. It’s finished with lemon, parsley and garlic. This dish is especially close to my heart, reminding me of my childhood growing up in Forster, catching fish with my Dad, and cooking them over an open fire. The coals impart a gentle smokiness that brings out the natural sweetness of the fish. This dish is best shared amongst a group of friends or family.
