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Dominique Portet Head Shot David Bal 176906

The People Behind the Plate : Head Chef, David Ball

David’s career has taken him around the world. “Cooking is something I've always wanted to do,” he says. “This is the only job I've ever had.”
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Joel Alderdice

The People Behind the Plate: Head Chef, Joel Alderdice

Joel Alderdice started his career as an apprentice at Tarrawarra. Over the past decade he has honed his craft at some of the Melbourne and the Yarra Valley’s best restaurants and in December 2021 he returned to Tarrawarra as Head Chef.
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Four Pillars Distillery 200322 12922

The People Behind the Plate: Kitchen Manager, Caroline Gray

Caroline Gray has worked with Four Pillars in Healesville for many years, pickling and preserving the fruit byproducts of the gin distillation process. She recently joined the team full time as kitchen manager of the renowned carbon neutral distillery that has been named the world’s leading gin producer by the IWSC in London.
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The People Behind the Plate: Chef Paul Cooper

Paul Cooper is a chef with an impressive pedigree. Now employing their gastronomic expertise at Bianchet Bistro and Winery and Fergusson’s Winery in the Yarra Valley.
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HCC Chef Himanshu Sharda

The People Behind the Plate: Chef Himanshu Sharda

Himanshu Sharda grew up in a village in the Himalayan mountains of India. His father died when he was three but had always wanted his child to have a good education. Himanshu's grandmother ensured he was sent to one of India’s most famous boarding schools in Dehradun.
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