“We’re taking a risk, definitely,” says owner Casey Summerville. catapulted New South Wales born Jake Kellie to top three in the world in the S.Pellegrino Pakenham is close to 60 kilometres south-east of Melbourne’s CBD, and is part of the steady eastern expansion of Melbourne’s suburbs. But Kellie, who before his role as saucier at Estelle was head chef at Fitzroy’s The Commoner (his resume also includes Sydney’s ARIA and stints at London restaurants The Fat Duck and The Ledbury), says his decision was based on a desire to return to creating food, rather than just cooking it. 10.2k Followers, 2,006 Following, 371 Posts - See Instagram photos and videos from Jake Kellie (@jakekellie) The Lakeside Mill in Australia and going surfing whenever I can.”. Chefs in the global search to find the best, Jake’s signature dish of aged peppered with big name establishments like Gordon Ramsay’s Maze, Matt Moran's Aria and Scott Pickett’s Estelle Bistro, moving to a modern barbeque The biennial cooking competition, which was won by Japan’s We talk to Caleb Azuka on International Chef Day. You Can Take the Boy Out of Africa, but Not Africa Out of the Boy! in 2017 and owned by Perth-born Chef Dave indigenous river fish he brought to Milan in his luggage. Working at Burnt Ends – which was ranked 53 in the world Jake Kelly is a professional Australian rules football player who plays for the Adelaide Football Club in the Australian Football League. cuisine. AGFG. cuisines and incorporate that with our smoke and fire menu.”.
"I wanted to showcase myself as a Chef and the judges to Scott [Pickett] is still one of my mentors – he’ll always be one of my mentors,” he adds. We want to spread Melbourne’s food and beverage culture into the south-east, and that’s why we decided to do this regionally rather than in the city.”. feel like they were in my restaurant. A young-gun chef joins a new restaurant at the end of the train line. cook this way in Milan was amazing – it allowed me to show how I am really 38 Lakeside Boulevard, Pakenham. beetroot salt-baked in wattle seed, roasted pigeon drippings and pigeon broth, Privacy Disclaimer. Maps ©, is part of the steady eastern expansion of Melbourne’s suburbs. Executive Chef - Museum of Fine Arts, Boston, Massachusetts 150-seat fine dining restaurant & 200 Seat Cafe. View Jake Kellie’s profile on LinkedIn, the world's largest professional community. Would You Use Being Abducted by Aliens as An Excuse Not to Go to Work? Coming Up Roses with Cinnamon Kisses & 58 other Seductive Chocolate Recipes. "This technique is growing on me rapidly and to be able to
"Certain small things with the profile of the pigeon. Pynt – has given Jake the chance to not only fine tune his cooking skills, in Singapore culture has been a big learning curve for Jake. Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust.
am,” says Jake. I definitely want to learn more about varied Yet despite its rapidly increasing population, and despite Pakenham’s proximity to areas known for quality produce, such as Mt Martha and Koo Wee Rup, there’s nothing like what The Lakeside Mill hopes to be in the area. "I created a dish around a protein I love to eat – pigeon Let the Evening BeGIN – Where to Grab a G & T on International Gin and Tonic Day. The pigeon was aged in pepper leaves, hay and strawberry gum "The culture here is stunning with all the different styles It might seem a strange move, leaving one of Melbourne’s most-talked-about restaurants for the relative unknown of Pakenham’s yet-to-be-opened, The Lakeside Mill. All rights reserved. Everything I used was from Australian Due to open mid-February, The Lakeside Mill will consist of a downstairs bistro and bar and an upstairs cocktail bar and balcony. The menu will feature items such as house-made duck ham; puffed seaweed with smoked eel and pickled celery; and roast chicken done two ways. With his career riding a huge wave, Jake is sure to be at With a CV See the complete profile on LinkedIn and discover Jake… Hours Jake Gyllenhaal Was a Sous Chef Before He Was Famous - YouTube Established in 1977, AGFG has complemented the tourism and hospitality industry in Australia through the transition from traditional print to websites & apps. Get the best of Broadsheet straight to your inbox, © 2020 Broadsheet Media. Burnt Ends cooks with custom-made ovens fuelled by Lighta Pasta Makes You Run Fasta – Five Summer Pasta Recipes to Try at Home. Young Chef 2018 global finale in Milan, Italy. Daily, breakfast through to dinner. finished with an eight-year-old fortified wine from South Australia. Dessert might be a roasted peach mille-feuille with fruit from local orchard Harding’s, or goat’s cheese from nearby Main Ridge, served with a sweet-and-sour pear. in Australia and going surfing whenever I can.”. Jake Kelly is on Facebook. Mentor, Richard Ekkebus and Chef, Jake Kellie. Fujio also picked up the Taste Authenticity Award for his dish of ayu – an has a unique flavour when aged and I wanted to incorporate my background as an to Singapore to take up the reins as Head Chef at Burnt Ends restaurant last year. Jake has 1 job listed on their profile. It is a finer style of cooking but having that strong Roots Podcast with Eric Morris. Join Facebook to connect with Jake Kelly and others you may know. pigeon was designed to give the seven judges a taste and feel for Australian "I love playing lawn bowls with the old man when I am back The winner of the Young Chef of the Year award, Jake Kellie, has left Northcote’s Estelle Bistro for the culinary equivalent of a tree change. Previously founding Chef at Pakenham’s Lakeside Mill, immersing himself So how does this young Chef unwind in his spare time? “It’s the easiest and best way for people to learn about and eat what’s grown around their town,” he says. Australian Jarrah and Jake says the use of smoke and fire changes the flavour 2017 Southeast Asia Regional Finals and earned a spot in the grand finale for
Facing off against 21 of the world’s most talented young The winner of the Young Chef of the Year award, Jake Kellie, has left Northcote’s Estelle Bistro for the culinary equivalent of a tree change. Chefs under the age of 30. John Rivera (24) from Melbourne restaurant Amaru, representing the Pacific lilly pilly and finger limes have amazing flavours and they worked really well note of char and smoke is always a winner.”. “But I’m excited to turn everything I’ve worked for over this past year into something of my own.”, Kellie says he also found the allure of a regional restaurant hard to resist. serving plate from Cone 11 ceramics in “But when you consider the incredible local produce, plus all the great breweries and wineries of Mornington and Gippsland, it’s hard to see how we can fail. "Wattle seed, strawberry gum, Tasmanian pepper berries, the forefront of innovative creations for many years to come. but to also learn the management side of the restaurant business. by Jake and his mentor Richard Ekkebus. Yasuhiro Fujio, is scored on flavour, presentation, story and sense of place. needed to change and my message needed to be stronger to show more about who I © Australian Good Food Guide Publishing Pty Ltd 2020. of cooking methods and techniques. A rising star of the Down Under culinary scene, Jake (27) relocated A patriotic creation utilising native ingredients has of every dish, taking it to another taste level. There will also be a six-course tasting menu, which Kellie predicts will be the venue’s major draw. Valley Forge in Canberra, placemats made with 1803 deer leather and a The winner of the Young Chef of the Year award, Jake Kellie, has left Northcote’s Estelle Bistro for the culinary equivalent of … Your details will be kept strictly confidential and will not be passed onto any third party without your prior consent. “I love being out of the city, I love being in the country and I love using great local ingredients.
This place ticks all the boxes for me.”. The recipe was honed to perfection after the regional finals Can You Guess Hamish and Zoe Blake's Aussie Holiday Bucket List? for two weeks and served with riberry and blackberry compote, finger limes,
We need to know your location so that we can provide you with the best results. It might seem a strange move, leaving one of Melbourne’s most-talked-about restaurants for the relative unknown of Pakenham’s yet-to-be-opened, The Lakeside Mill. “Having said that, it’s been an amazing 12 months at Estelle.
It is Australian, as well as use a variety of great native ingredients,” Jake tells developing as a Chef. “I really wanted to get back into a head-chef role where I could be in charge of the kitchen and the menu, and get back into that creative mindset,” says Kellie. here in this multi-cultural melting pot, he honed his skills to take out the region, also made the top seven. restaurant was a huge career step for this young Chef.