Fresh and local – ubiquitous words yet in the case of Forrest’s resident provedore, Bespoke Harvest (part of Forrest Guesthouse) their use is so genuine you could tattoo the phrase on their figurative forehead.
Bespoke Harvest grows much of their produce on-site and sources the balance from local suppliers and hobby farmers. With a new menu that uses 80%, local produce, this cafe by day, restaurant by night sets the standard for sustainable, insanely fresh food.
I’m 29 years old and have been working as a chef for 8 or so years in this part of the world – Melbourne and the [Victorian] Surfcoast. My hometown is Colac. My favourite thing about cooking is all the places that it can take you.
[Our local food is] fantastic; we love to take simple produce such as beetroot and rhubarb and create something exciting. Our menu is not overly technical; it allows the harvest to speak for itself. We should celebrate our local food and people who make it. I love to see the expression on people’s faces when they eat local produce prepared with passion.
Ironically, it shouldn’t be bespoke to use food harvested around you, but it’s too easy to use commercial suppliers. Finding boutique or hobby farmers is much harder work. Supporting our local community adds to the flavour.
The food itself inspires the menu; it changes all the time, as the harvest provides. That’s the fun bit. I enjoy cooking for overseas travellers; they’re the most fun.
Kazbah coffee – roasted in Birregurra
The Black Pearl (& their burgers) – Winchelsea
Baklava at Future café
Shark Bay, WA
We have Australian cycling champions living in this town.
Best road trip memory?
Five mates on a barramundi expedition to the NT.