We heard rumours that world class food was being served out in Penrith so we just had to find out for ourselves. Robert Te Whaiti is the Head Chef at Allan Grammar in Penrith.
Allan Grammar is a Small Wine Bar situated In Woodriff Street Laneway in the heart of Penrith with a vision to change the way people eat and drink in the area.
Centred around a small wine list which focuses on smaller producers, Robert creates beautiful European inspired dishes as a shared style degustation menu.
We have awarded Robert with the March Petite Bouche chef of the month for his hardwork, dedication and impeccable food.
With glimpses of one of the world’s most beautiful beaches, Rocker’s also the perfect place for drinks and snacks, and our extensive list has something for everyone. We focus on small producers who create natural wines and craft beer, you’ll also find conventional drops popular from around the world.
Rocker is a neighbourhood café, restaurant and bar in North Bondi, open for breakfast, lunch, dinner and drinks from Wednesday to Sunday. Coastal, wholesome, tasty and a bit of fun, the menu has a European feel with a focus on the very best that’s coming from the sea and land at the time. As such, the team are always mixing things up and getting creative with local ingredients, while keeping a few favourites on the menu all year round.
With glimpses of one of the world’s most beautiful beaches, Rocker’s also the perfect place for drinks and snacks, and our extensive list has something for everyone. We focus on small producers who create natural wines and craft beer, you’ll also find conventional drops popular from around the world.
The Petite Bouche chef of the month that kick starts us into 2020 is Jason Saxby at Raes on Wategos in Byron Bay,
As we rolled into Rae’s driveway courtesy of Lexus Australia we were welcomed with a stunning Pina Colada Cocktail and summer smiles from all the staff. In Jason’s Petite Bouche box we had freshly picked that morning from the farm some baby fennel, society garlic, turnips, wild nasturtium and many more foraged delights.
Over the past three years, Export Fresh has been capturing chef's stories through our monthly blog "The Petite Bouche Chef of The Month".
In doing this, it has allowed us to stay in tune with what chefs want and explore their innovative ways of cooking and matching flavours with the Petite Bouche Range.
Taylor says “I started working in our family restaurant at the age of 9 before I could even reach the bottom of the sink. Since then, I have progressed through systems in traditional restaurants and lodge kitchens, cooking every cuisine from rustic to fine dining.
I have always cooked using a wide range of seafood, meats and vegetables from New Zealand, forcing me to cook seasonally. Taking on the vegan menu at Paperbark is an awesome challenge and something that I am currently immersing myself in”.
As one of Australia’s leading chef talents, Peter Robertson brings decades of experience and a focus on fresh, seasonal produce to Flying Fish at The Star.
With six years of experience with Rockpool Group, Robertson credits his growth as a chef to working alongside esteemed Australian chef and restaurateur Neil Perry. Beginning in 2012 as Senior Sous Chef at Rockpool and Eleven Bridge, Robertson later took on the role of Head Chef at contemporary Cantonese restaurant Jade Temple.
Our Petite Bouche chef of the month for September has been apart of the Bentley group for over ten years and is now running the ship at the two-hatted establishment of Bentley Restaurant & Bar.
Aiden Stevens is the Executive head chef of this CBD venue. Aiden and his team are focused on using the freshest produce possible. Aiden says " building positive relationships with suppliers and growers is crucial so hey we can source the very best produce in Australia.
Tristan Rosier started his first job in the kitchen at just 15 years old and now aged 29, he is still as excited about cooking as he was fourteen years ago. His love of food comes from what he describes as growing up in the ‘classic Bowral family’, where his mother and grandmother cooked (and still cook) traditional country fare for the family with homegrown and local produce.
His grandmother set him up with an apprenticeship at the St George Motor Boat Club in Sans Souci where he spent five years before moving onto Stones and Biota dining in Bowral. It was his time working for Peter Doyle at Est. in 2010 and 2011 that had a profound effect on his cooking and cemented his ideas about his approach to cooking and his future as a chef.
John Ralley is a Pâtissier who has worked in Michelin-starred restaurants in England. He has built a portfolio of sweet creations that have stunned Sydney siders and the Sydney restaurants that he has worked in. John was featured in The New Patissiers by Olivier Dupon and was part of The Australian Pastry Team.
Returning back to his homeland of Australia, John opened Textbook Boulangerie-Patisserie to share his creations with the locals of Alexandria and Sydney. The infamous Truffle Croissant has become an annual hit as well as his elegant pastries, bread and dessert's put on display daily.
John will be creating the final course at our annual 2019 Petite Bouche chefs table lunch at Berowra Waters Inn. This event will host 40 chefs and collaborate with the likes of Torbreck Wines, Young Henrys, Game Farm and Cream workwear.
This talented chef has come a long way from his skateboarding days as a youth. His hospitality experience began working as a butcher, where he found he had a passion for food and presentation.
This then led to Josh working in Michelin starred establishments in the UK, gaining experience with the likes of Raymond Blanc at Le Manoir aux Quat' Saisons.
Laura Baratto is the homegrown talent of Solotel group; she is the Executive Head Chef of the Opera Bar.
We are delighted to showcase Laura as our first female Petite Bouche Chef of The Month for May.
Situated right by the water's edge, Opera Bar is often described as the best beer garden in the world.
Be swept away by the panoramic views of the Sydney Opera House, Harbour Bridge, CBD and beautiful Harbour. Whether it’s breakfast, a lazy lunch, a pre-show dinner date or only a cocktail; Opera Bar is truly perfect for any occasion.
Raphael Szurek is the Head Chef of Silvester's Restaurant located in the Sydney Harbour Marriott Hotel at Circular Quay. Silvester's has one chef hat to its name and takes a seasonal and elegant approach to serving food.
Raphael has travelled the world honing his skills. He combines his travel experience with working under Michelin starred chefs such as Lyonnais and Paul Bocuse. He presents an immersive and creative contemporary dining experience at Silvester's.
We are delighted to nominate Raphael as the April Petite Bouche Chef of The Month 2019.
Mark Holland is the head chef of the Paddo Inn in Paddington, Sydney and the Petite Bouche Chef of The Month for March.
The Paddo Inn is all about seasonal produce that showcases the best of what Australian produce has to offer. Matt Moran oversees the menu and works closely with Mark to bring a gastro pub experience to the locals of Paddington.
Adam Rust is the head chef of @12-Micron in Barangaroo and the Petite Bouche Chef of The Month for February.
The food at 12 Micron is inspired by Australia's vast elements and aims to offer the absolute best of Australia’s air, ocean, earth and land. From the venue's ambience to the carefully sourced craftsmanship, food and ingredients, Adam and his team bring modern Australian dining with elegance.
