September 2017. Anthony Hales, The Incholm Hotel & Suites, Thomson Reserve Restaurant, Brisbane.
At 26 Anthony was awarded his first chef hat from Brisbane Good Food Guide while running the kitchen of "Deer Duck Bistro". He has since gone on to be awarded 1 AGFG Chef Hat and secured "Deer Duck Bistro's" position on the financial review top 500 Australian restaurants list in 2016.
In early 2017 Anthony took on the new challenge of running "The Thomson Reserve". A small, sophisticated restaurant at the base of "The New Inchcolm Hotel."
Most recently Anthony was also a state finalist in the "Electrolux Australian Young Chef Award". A real testament to his hard work, dedication and professionalism to the industry.
PETITE BOUCHE OWNER TONY MANN EDUCATING ANTHONY AT THE QUEENSLAND FARM.
HEAD CHEF ANTHONY HALES.
After Anthony received the Petite Bouche chef of the month award for September, he was keen to come and visit the farm so he could get as much information as possible. Owner Tony Mann took the Thomson Reserve kitchen team on a private tour and shared the Export Fresh journey.
“Having the Petite Bouche farm at our doorstep is a game changer for Queensland chefs. It allows us to purchase foraged herbs consistently and explore the unique flavours.”
PETITE BOUCHE VEGETABLES, KOUMBOU, CREME FRAICHE, BOTAGO AND FRIED CARROT TOPS.
HICKORY SMOKED PORK JOWL, APPLE RIBBONS, CHARRED GALA APPLE, PICKLED MUSTARD, HONEY GEL & HERBS.
The Thomson Reserve is the perfect spot to head up a romantic evening or a private dining experience. Anthony's food is an exploration of traditional French and Korean cooking using local produce with a unique wine list to match.
MUSHROOM TART BASE, JERUSALEM ARTICHOKE, MALTED TAPIOCA, CURD SORBET & WOODLAND SORREL.
DRY AGED BEEF, MUSHROOM, MARIGOLD, MEOUK & ROAST PUMPKIN PUREE.
“My wife is Korean, so I am hugely influenced by the extraordinary flavours and ingredients we have at home”
