Eat & Drink
ON Fire By Andrea Louise Thomas Photos Yanni
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hane Burke is a man on fire, a perfect disposition as head chef at Stumpy Gully Restaurant. He cooks with such joy and exuberance, it’s exciting to watch. Because the kitchen has no door, patrons can see the whole culinary adventure unfold. And that’s just the way Shane and restaurant owner, Daniel Broadbent, like it. Shane’s culinary history started in boyhood, cooking and baking alongside his Mum on their vast Goulburn Valley sheep farm. He wasn’t interested in high school, so his mother suggested he go to TAFE to get cooking qualifications. At fifteen, he got his first job as an apprentice baker and pastry chef at Murchison Bakery.
Meanwhile, Shane was travelling to Melbourne every other weekend to visit his older brother, who worked as a chef at The Stokehouse. Inspired by his brother’s success and heady lifestyle, Shane then moved to the big smoke to work as an apprentice pastry chef. He also worked at another Melbourne icon, Circa. While the move from country to city was a culture shock, working in vibrant kitchens during the pinnacle of Melbourne’s food scene more than made up for it. The experience was both terrifying and exciting. He worked 80 to 90 hours a week, always pushing to do better. Despite the pressure, he loved it. continued next page...
E ssence
60 | PENINSULA
November 2019