Iconic Australian chef, Matt Stone, arguably the leading sustainable chef in Australian dining, has teamed up with all Australian eau de vie grape spirit Feels Botanical, for an exclusive once-in-a-lifetime dining experience on 11 March at 6.30pm at Harvest Newrybar.
Stone takes inspiration from many traditional cooking techniques. Fermenting and pickling are on trend but have been used for health benefits and preservation for centuries – as have making dairy products, milling flour and rolling oats. He also believes wholeheartedly that we must move forward from the gimmicky ‘bush tucker’ movement and embrace these amazing native ingredients in a natural way.
Diners will also be treated to a special range of Feels Botanical cocktails, which utilise a century-old tradition of spirit making, enhanced by local Australian native ingredients like Davidson plum, Quandong and Horny Goat Weed.
If you’ve had dreams of dining with chef Matt Stone, then this is a unique chance to meet the chef and sample his bespoke menu in an intimate setting. Blake Vanderfield-Kramer, creator of Feels Botanical, will also be available to answer any questions about the unique range of premium eau de vie blends.
Chef Matt Stone is looking forward to the event, saying, ‘It’s so great to be collaborating with like-minded people, focussing on indigenous ingredients. I’m excited to be showcasing these products out of the historic bakery in Newrybar’
Details:
Harvest Newrybar
22 Old Pacific Highway, Newrybar NSW 2479
6.30pm start, $150 pp all inclusive.
Limited tickets available.
Instagram
@feelsbotanical | @chefmattstone | @harvestnewrybar
Matt Stone
Matt Stone is arguably the leading sustainable chef in Australian dining.
His has risen to the top of the culinary world since starting cooking in Margaret River, Western Australia in 2002. In 2003, he began an apprenticeship at Leeuwin Estate, before being appointed Sous Chef at the famed Perth restaurant, Star Anise, at the age of 20.
At just 22, Matt was approached by designer and Greenhouse Perth owner Joost Bakker to join his team as Head Chef. At Greenhouse Perth, and subsequent Joost hospitality ventures, Matt embraced Joost’s philosophies of preparing fresh, sustainable, locally-sourced, whole-foods – and made a name for himself as a serious innovator and progressive cook.
Previously, as Co-Executive Chef of Oakridge Estate in the Yarra Valley, with his partner Jo Barrett, the duo successfully set up a kitchen garden and religiously use local and ethically farmed and foraged produce. The pair firmly put the restaurant at the forefront of the Australian dining scene, picking up numerous top awards including: Delicious Magazine’s Outstanding Chef, The Australian’s Hottest 50 Restaurants and Best Regional Restaurant. More recently he and Jo were awarded The Australian’s Hottest Chefs in 2018.
Now Executive Chef of Harvest Newrybar, Matt Stone was also included in the first-ever 50 Next list, naming people from 34 countries across six continents for their leadership in food and drink, and identified as ‘next-generation leaders’ in their industries.
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