Chef’s Hat announced for Rutherglen’s Jones Winery
After four and a half years as head chef at Jones Winery Restaurant, Briony Bradford recently earned her first Chef’s Hat, the coveted Good Food award, in recognition of her superb nose-to-tail French-style cuisine with a modern twist.
Briony had spent the previous 20 years honing her culinary skills mentored by Michelin-starred chefs at notable restaurants in London, Sydney and Melbourne when she interviewed for the job as head chef at Jones.
In Mandy Jones, winemaker, and Le Cordon Bleu-trained chef and her co-owner, sibling, Arthur Jones, who grows the fruit Mandy crafts into Jones’ award-winning French wine styles, Briony has found a perfect match.
“Working with Mandy and Arthur who are so passionate about what they do really inspires me to be passionate about what I do.”
“Being so close to all the produce, including fresh from the winery garden, and being able to talk to the farmers and see what’s available before it actually comes in, helps a lot."
“I just loved it from day one”, she says. “I had always wanted to work at a winery. Being so close to all the produce, including fresh from the winery garden, and being able to talk to the farmers and see what’s available before it actually comes in I think helps a lot."
Together the small team at the boutique winery on the fringe of Rutherglen have created a must-visit destination for anyone who loves to indulge in beautifully crafted fine food and wine. The menu is seasonal and changes monthly and right now is the time to try the newly-minted Hatted Chef’s tantalising summer flavours.
“Across December the menu is all very Christmas themed, pairing fruits with savoury flavours like duck and cherries or prawns with avocado and strawberries.”
Each dish is perfectly paired with Mandy’s beautiful French wine styles.
Oysters à la Briony Bradford
Scoop out the pulp of a passionfruit, add a squeeze of lime juice and spoon over oysters with a garnish of chopped fresh red chilli.
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