Long-time local, Robert Molines, Owner and Chef at Bistro Molines, answers some more questions, following on from an interview in issue 2 of the Hunter Valley Magazine.
The Hunter Valley’s newest Chef, Rebecca Kaye from the Mill Restaurant, dishes up some more answers to further questions from the 2nd issue of the Hunter Valley Magazine.
Chef Ben Armstrong,
Recently returned from France where he spent the last 6 years working for world renowned chef’s The Pourcel Brothers. His role as corporate executive chef saw him traveling all over France and the World opening restaurants for the Brothers. Such restaurants as “Maison Pourcel” and “French Pavilion, universal expo 2010” in Shanghai, “Yazhou” in Beirut, “Sea Sens, Hotel V” in Cannes, “Carre Blanc” in Palavas, France, “Dsens” in Bangkok, “Sens” in Paris. Continue reading
Hola! The Hunter Valley has a brand new addition to our suite of flavours, Casa Margarita. Chef Nicolas Medrano, originally from Mexico City, creates truly authentic Mexican cuisine combining rich flavours, textures and traditions dating back from the ancient Aztec and Mayan times. They also have a pretty good cocktail list which has been carefully crafted by Drinks by Design’s, Leeroy Petersen.
We wanted to know a bit more about this talented Chef, so we asked a few questions to get to know Nicolas.
No doubt, Hunter Valley is a wine region and true that you do need to be somewhat into wine to really enjoy and appreciate this wine country. I’ve been to Hunter Valley numerous times and seriously thought that I’d only need to visit this region a couple few more times then I am done, I’d have seen it all and no need to come back again. Unless your name is James Halliday and have visited all 150 wineries in the region, if not then my friend, there are still over 6,000 hectares of vineyards for you to unearth.