Hello Sailor - From the Shaker

Whipped Vanilla Vodka, Coconut Infused Rum, Coconut Cream, Pineapple Juice reduction topped with Easter egg shavings

Reposado Tequila, Bitter Orange Liqueur, Spiced Ginger Syrup, Orange & Carrot Juice reduction, Salted Rim and a Dutch Carrot

PART OWNER/BAKER – URBAN GRAIN

Tell us what a typical

I always start the day in the afternoon where I begin with croissant production where I roll our butter into the croissant dough. It then continues with bread and pastry production for our business and retail customers the following day. Then we get onto sourdough production, which will then sit and ferment overnight and will only get baked the following day.

your ideas from? Dan Lepard from Baker and Spice as well as Nancy Silverton from La Brea Bakery.

Definitely croissants. It reminds me of working in London where I first started learning the craft. And they’re our customers’ favourite too, along with our almond croissants.

everyday bakery? The quality of the ingredients we use. The flour first and foremost. We have recently changed over to using Organic Flour, still supplied by Wholegrain Milling in Gunnedah. It’s stoneground flour making our products more wholesome.

we find you doing? Riding my motorbike up to Gingers Creek and doing a few laps up there! I also love to have breakfast at Coast and The Hill as well as Bonny Hills Garden Cafe, just some my many favourites.

0423 545 258 info@urbangrainbakery.com.au 7 Peachtree Walk Arcade (Hay St)

DAY OR NIGHT, SUNNY OR GREY, ENJOY OUR HOUSE-MADE BREAKFAST, EVERYDAY.

HEAD CHEF

Situated opposite the Camden Haven Inlet, our cafe has spectacular views of the water, with a picturesque North Brother Mountain backdrop. A great place to relax and enjoy our food, specialty coffee and teas. We specialise in creating coffee and teas from our Brew Bar. Our Mission is to always create great food & great coffee, sourced from local produce.

career? I was reluctantly dragged to my brother’s restaurant when I was very young to wash dishes and peel hundreds of kilos of potatoes for chipping. It was by no means love at first sight but over time the atmosphere, kitchen banter and organised chaos became addictive.

job? After finishing high school I went on to do a 4 year national diploma in commercial cookery at King George V catering college in Liverpool, England. On completion I went on to do a further 2 years training with Christiana Mo in the Latin Quarter of Paris. After a lot of travel around Europe I returned to England and took over as head chef of Metz Manchester.

Brewhaven menu? Our Bouillabaisse would have to one of my favourites. We have Our Bouillabaisse would have to one of my favourites. We have customers revisit from all over Australia to have it. It’s an ode to how relevant customers revisit from traditional techniques all over Australia to are. have it. It’s an ode to how relevant traditional techniques are.

when creating a new menu? Inspiration comes from our customers who are willing to be catered for by us and have trust in what we produce. We have a very diverse team in the kitchen who are encouraged to be creative.

from work? Haaa, nope. My wife Makaela is an absolute super woman, when she’s not out saving the world she’s menu planning the week and can be found in the kitchen at 5am baking for our 3 beautiful kids. In the evening I aspire to the late Keith Floyd, nice glass of red in hand. More survival than creativity.