CHEFS DANIEL QUITTO AND CORRYNE PARKHILL PHOTO: CHRIS ELFES (ELFES IMAGES)
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SHAKING IT UP IN THE HUNTER’S CULTURAL KITCHEN! WORDS LIANE MORRIS Oaks Cypress Lakes Resort is undeniably one of Australia’s premier resort and golfing destinations, located in a breathtaking idyllic natural setting in the heart of the Hunter Valley wine country and just a stone’s throw from Newcastle and Lake Macquarie. The PGA 18-hole championship golf course features stunning panoramic views of the vineyards and surrounding Brokenback mountain range from every tee and green, and it has won Best Australian Golf Hotel Resort in both 2018 and 2019. As if this wasn’t enough to draw the visitors and the locals alike, the food and beverage options at this world-class facility are undergoing a quiet transformation that aims to be a significant drawcard for foodies, families, locals and international visitors. As with most businesses, the covid pandemic provided the team at Cypress Lakes an opportunity to rethink the food and beverage offering and how it is delivered. Michael Fantuz, Director of Food and Beverage at Cypress Lakes, began working at the resort just before the second lockdown. 32
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“We took a good look at the new world order and decided to rethink things, to try a different approach. We want to give our guests more than they expect by offering a cleaner, more family-oriented approach to the leisure market and a more outdoor, festival-like approach to the corporate conferencing market. We’re using balconies, lawns, pool areas and all our outdoor spaces over our 60 acres to help eliminate the stress due to the threat of covid in enclosed spaces.” Aiding Michael with this new approach is Daniel Quitto, Executive Chef at the resort. Daniel has previously worked at the Hilton Hotel, Sydney, the Harbour View Hotel, The Rocks, and the hatted restaurant Mosaic at the Westin Hotel, Sydney, and has won awards for his designer cake business, Cake Evolution. As part of the executive chef team that catered to the Pan Pacific Games in Vanuatu, Daniel had the experience of cooking for the athletes for over a month and being in charge of a 30-person team of cooks, chefs and kitchen hands. His broad experience makes him ideal for heading up a facility with several dining offerings, large-capacity conferencing, and events.
“When I was a kid, eating out was a big deal. These days, food is very accessible, with endless options, and people know what’s good – they have high standards. We want to take a leadership role in how good food can be, providing healthier options, utilising local produce and ensuring that even with our most casual dining experience, it’s still of the finest standard possible.” “When it comes to being a successful chef, it’s not just about the food, but the culture that is in the kitchen. Without a supportive team that feels valued, a kitchen cannot thrive. Our team is not only extremely talented, but they are also from a very wide range of multicultural backgrounds. I encourage them to share their food influences through our specials. Chef Vinnie (Vinura de Silva, Executive Sous Chef) at our fine dining restaurant, Oak & Vine, takes that one step further with food influenced by his native Sri Lankan background, offset by his refined French techniques. No one else is doing this in the valley, and it’s exciting – it pushes the envelope.” Chef “Vinnie” began his hospitality journey at the Hilton Colombo as his work placement during his studies at the Sri Lanka Institute of
