vogue entertaining & travel 2009 produce awards

Outstanding Use of Regional Produce by a Chef

When we featured Dan Hunter and his enthusiastic young team of chefs in our 2008 August/September issue, we were impressed not only by his laudable mentoring skills and the innovative food he was turning out at a restaurant in the tiny hamlet of Dunkeld, but where and how he was sourcing his ingredients.

Hunter has made a similar impact with his support of local produce, such as Mount Zero olives and lentils, Grampians Pure Sheep Milk and cheeses, Hopkins River Beef, Glenloth game birds and Warrnambool butter. Just as impressive is how he's aiming to grow all his own vegetables and herbs, as well as sourcing small-scale local ingredients including honey collected from hives on a nearby farm and yabbies from local dams.