My name is Josh. I have been cooking for over 15 years and specialized in modern Australian cooking.
My experience consists of working in hotels and fine dining. I also achieved gold medal in Fonterra restaurant champions in 2014.
My passion is using techniques influenced by a range of different cuisines to showcase the beautiful produce Australia has to offer.
Josh’s Personal Menus
- Course 1
Pan seared barramundi fillet, roasted baby beetroot, sweet potato crisps, lime butter sauce
Lamb back strap, blistered vine ripened cherry tomatoes, wild rocket, balsamic glaze
Kangaroo fillet, rosemary baby potatoes, black garlic tossed broccolini, dark chocolate reduction
Pan fried chicken supreme, garlic tossed cauliflower, wilted baby spinach, white wine sauce
Iced VoVo cheese cake, strawberry ice-cream, white chocolate shards
Brioche bread and butter pudding, vanilla custard, chocolate sauce
- Course 2
Bushells tea smoked duck breast, pawpaw salad, chili jam
Cider braised pork belly, honey roasted carrot, pea puree
Slow braised lamb shoulder, roasted Queensland blue pumpkin, bush tomato chutney
Crispy skin salmon fillet, warm Sebago potato salad, butter snow pea, lemon sauce
Rocky Road panna cotta, chocolate ganache, raspberry compote
Apple and rhubarb crumble, vanilla ice cream, blueberry salsa