June 2017

Page 78

COOKING ALL IN THE FAMILY By Melissa Walsh Photo Yanni

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eing brought up by a single father, Jed Dickson and his two older brothers got a lot of experience in the kitchen where everybody would pitch in and help to cook family meals. Jed’s dad had a passion for cooking even though he made a living as a deaf teacher. It was a passion he passed down to his sons, two of whom now make their living as a chef, with Jed now head chef at the Rye Hotel. “Dad was always hands on in the kitchen when me and my older brothers were kids and, being a hunter, we cooked a lot of game stuff,” said Jed who started helping in the kitchen from as young as he can remember. “We made a lot of the old classic stews and hearty meals like that.”

Sunday carvery buffet for only $45 Come and try our delicious Sunday carvery buffet whilst enjoying the views of our championship golf course. This great valued meal includes soup of the day, salad bar, roasted vegetables, three different roasted meats, a selection of cheeses and desserts, tea or coffee, and a complimentary house beverage. Bookings essential. Served in the Restaurant every Sunday for both lunch and dinner.* $45 per person. $15 children 12 years and under. One person eats free for reservations of four or more people.^ For bookings and enquiries call 03 5950 8000 *Lunch is served from 12 noon to 2.30pm. Dinner is served from 6pm to 8.30pm. ^One offer per booking. Present this card upon arrival. Subject to availability. Valid until 31 August 2017.

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78 | PENINSULA

June 2017


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