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Yarra Valley's TarraWarra Estate welcomes new chef

Yarra Valley’s internationally renowned winery TarraWarra Estate has appointed Mark Ebbels as its new head chef.

Ebbels brings with him a wealth of industry knowledge and culinary expertise following stints at some of the world’s most notable restaurants, including the Michelin-starred Bacchanalia in Singapore and Heston Blumenthal’s famed The Fat Duck in the UK.

Ebbels said he plans to continue the estate’s commitment to showcasing season and local produce, inspired by its on-site garden.

“The garden has always represented the soul of the restaurant at TarraWarra Estate and I’m excited to continue its legacy, taking plant-based dishes to a whole new level,” he said.

Mark Ebbels TarraWarra Estate Shot by Tim Grey1

“With more than 40 edible plants flourishing in the kitchen garden, produce is used mindfully and picked in its prime to inspire an ever-changing menu – something that strongly aligns with my food philosophy.”

The Estate also has a vision of a plastic-free future and has already started putting sustainable methods in place to ensure this happens.

Complementing wines that champion the region’s cool climate, Mark’s winter menu will see guests retreat to the restaurant for an afternoon of grazing while overlooking the bounties of 400-hectare vineyard.

Open Tuesday through to Sunday from 12pm until 5pm, bookings are available via restaurant@tarrawarra.com.au or by phoning (03) 5957 3510.

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