HONEY, jams, preserves and hand-made sourdough will be a feature of the menu dished up by Sirromet Winery’s new chef Mathew Fulford.
The chef has previously cooked at Matt Moran’s Little Big House in Brisbane, the Stokehouse in Melbourne, Lakehouse at Daylesford, Victoria, and Qualia at Hamilton Island on the Great Barrier Reefand Stokehouse in Melbourne.
He replaces long time chef Andrew Mirosch.
“I am thrilled to be heading up the team at Sirromet,” Fulford said.
“I am looking forward to evolving my cooking style at Sirromet, incorporating all there is to offer here.
“I have already started experimenting, utilising the yeast lees from the cabernet in our own hand-made sourdough and we will continue to make our own honey, jams and preserves.
“I am also keen to create a restaurant garden full of fresh seasonal fruit and vege, including native and heirloom varieties, in an aim to create unique seasonal driven menus everyone can enjoy.”
Fulford said he had a simple food philosophy about cooking which meant utilising seasonal, local and organic produce.
The Mount Cotton winery is home to three restaurants – the Cellar Door Cafe, Tuscan Terrace and fine dining restaurant Lurleen’s, with views to North Stradbroke Island.
Dinner mains range from $37 to $46.
Lurleen’s is open for dinner Thursday to Saturday.
