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It is with much excitement that we announce that Chef Kurt Neumann has joined the team at GRAZING to oversee the operation of the restaurant. Kurt, who is formerly Head Chef at Courgette is a Canberra boy with a wealth of experience. He completed his apprenticeship at Ottoman and was Sous Chef to Dean Sammit at Artespresso.
Apart from heading the team, Kurt will be working with Capital Wines to oversee food direction for our new cellar door, café and regional epicurean centre, onsite with GRAZING. The new facilities are expected to open mid year. Visitors will be able to dine at GRAZING or choose a more casual experience at the cellar door, or visitors can enjoy an epicurean tasting of wine and food. The facilities are being constructed to host wine and food master classes and the restaurant’s already extensive kitchen gardens are being expanded to cater for the increased demands of the restaurant, café and to launch GRAZING’s own branded product.
Kurt will keep the GRAZING menu focused on our gardens and other local produce. He will be introducing degustation options for dining and when renovations are complete, will be introducing a “Chef’s Table” concept for dining in the kitchen. Kurt’s wife Tanya is his partner in the new arrangements and Tanya also brings a wealth of hospitality experience to the management of the floor.
Chef Tom Moore just returned from London, where he met Heston Blumenthal, as part of his prize for winning The Appetite for Excellence Young restaurateur of the year 2010. Tom's Knead Patisserie at Belconnen is increasingly busy and having Kurt onboard to step in and take over the Executive Chef role will allow Tom to concentrate on the bakery.
Tom and Kurt will work with me to transition the opening of the new facilities. With Kurt steering the direction of the menus, we believe we will have an amazing food and wine tourism experience for visitors.
This is another exciting chapter in the GRAZING story and I am looking forward to keeping you updated on new developments.
This article has 2 comments.
“Thats sounds great! Can't wait to eat at grazing again
-- Daniel (May 30, 2011) ”
Thanks Daniel we are very excited.
Jen -- Jennie