Taylor Cullen is the Petite Bouche chef of the month for November 2019.
Meet our Petite Bouche chef of the month for November.
Taylor Cullen is the head chef of Paperbark Restaurant, which is vegan focused and approaching food in a local, seasonal and innovative way.
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”.
PAPERBARK RESTAURANT
CRUMPET, MUSHROOM, MARMALADE, SHISO
PETITE BOUCHE MARIGOLDS
EXPORT FRESH QUALITY
TAYLOR PREPARING HIS PETITE BOUCHE
PETITE BOUCHE TURNIPS, PEPITA, TUMERIC
EXPORT FRESH MICRO HERBS
BUCKWHEAT, PENCIL LEEKS, SOCIETY GARLIC, LEMON, SALTBUSH
EGGPLANT, APPLE, NORI, NATTO, UPLAND
MANGO, BURNT SOURDOUGH, LEMON MYRTLE