MEET the chefs

In this year’s Eat.Drink we thought you might like to meet some of the chefs behind the Mornington Peninsula’s great food venues. Read on for a glimpse into their lives and discover what makes them tick.

Diego Cossio from Lancemore Lindenderry Red Hill

Did your childhood involve a lot of food or family cooking? I was always interested in cooking – I like to eat, I guess. I started making popcorn on Fridays when I was six years old. And I would always look forward to baking with my dad. On weekends he would bake banana bread or carrot cake, and he loved making pizza. So as kids we loved building the pizzas, putting the toppings on. My grandma was a great cook too but she would cook very random things, like lungs, so we got some exposure to that kind of food too.

What do you enjoy most about working at Lancemore Lindenderry? I love the area; it's got a sense of refinement. The team that I'm building is amazing. I'm very pleased with the team. We’ve got some great guys working for us – all of them are great, so I consider myself lucky. They were hard to come by, but the ones we've come across have turned out to be excellent people and great chefs.

What is your favourite meal to cook at Lancemore Lindenderry? I quite enjoy the duck that we've got on the menu. I get ducks and baste them for about 10 days. That's the process – you wipe it, clean it, bone it, turn it around so it dries evenly. And then the end result is great.

What do you cook for yourself when you're at home? I make a lot of pasta for my kids. They enjoy pasta. We make a lot of lentils and beans. That's something I grew up eating so I got them into that.

Do you use any local ingredients in your meals here, and what stands out to you as something from the region that's really amazing and unique? From the Peninsula at the moment we're getting some beautiful edible flowers that are grown locally at Norwood Farm. I don't necessarily limit myself to the Peninsula; I get a lot of things from across Victoria, like the asparagus at the moment – it’s amazing.

When you're not working, what do you enjoy doing on the Peninsula? I love foraging. I go to a blowhole at Flinders; I enjoy foraging there for sea herbs and things like that. And obviously going for long walks on the beach.

www.lancemore.com.au/lindenderry-red-hill

Dipen Patel from Moonah Links

Having been a chef for 17 years, Dipen Patel has plenty of experience in some of the world’s top kitchens, including Melbourne’s Dinner by Heston Blumenthal.

Dipen has spent the past two years at Moonah Links as executive chef, where the a la carte menu is renowned for its relaxed, modern Australian options. His favourite aspect of the job is witnessing the delighted expression on people’s faces when they taste his food.

“I have many dishes that I like cooking, but my favourite is seafood,” he says. “There are a lot of varieties, and many species require different techniques, so you need to give maximum attention, love and care while cooking seafood.”

www.moonahlinks.com.au

Andrea Papapostolou from Vero Pasta + Wine

As executive chef and owner of Vero Pasta + Wine, Andrea Papapostolou’s goal hasn’t changed since she first opened the doors to her popular Frankston restaurant.

“Vero was born out of my desire to recreate that warm Mediterranean tradition of bringing people together through food,” she says.

Having been a chef for 15 years, that purpose is still what drives her. Drawing people back has been easy – the intimate dining room with baroque décor is warm and welcoming, and the magic steps up a notch when she serves her authentic Italian cuisine, specialising in handmade pasta.

“I like the philosophy behind Italian cuisine, its commitment to simplicity, flavour and quality,” Andrea says. www.veropasta.com.au

Antoine Corre from Le Bouchon

Chef de cuisine Antoine Corre has been working at renowned French restaurant Le Bouchon in Balnarring for more than four years now. He originally hails from Brittany in the northwestern corner of France – a historic region famous for its beautiful seafood products – so it should come as no surprise that Antoine’s speciality is cooking seafood.

With more than 20 years’ experience honed in Paris, Nice, London and in Melbourne at Bistro Guillaume, you’ll hear him voicing commands to his chefs or sometimes singing to them. The high quality of Antoine’s seafood dishes reflects his origins. www.lebouchon.com.au

Dave Cafarella from Cptn Jack’s

Located at the beautiful Yaringa Boat Harbour, Cptn Jack’s is a chic and cosy restaurant with waterfront views. Head chef Dave Cafarella has been cooking for nearly 25 years, the last couple at Cptn Jack’s. He loves to use Flinders mussels whenever they are available, and is always excited about summer because it heralds the arrival of crayfish season. He also uses herbs and salad leaves grown next door.

“I would say my style is honest, and by that I mean the produce is the hero,” Dave says. “My dishes are led by the ingredients; the technique always comes after to achieve the desired result.” www.cptnjacks.com.au

Martin Goffin from Red Gum BBQ

In 2002, Martin Goffin had his first taste of Southern US barbecue while visiting Melissa (now his wife) at her home in Florida. In 2013 Red Gum BBQ was born out of this passion for Southern-style barbecue and a desire to share it far and wide.

“The Mornington Peninsula is our home,” Martin says. “We love being a part of this community, surrounded by the natural beauty of the region and world-class dining experiences, wineries and unique craft beverage offerings. Our guests can have a genuine Southern dining experience while enjoying other components from the region. In an effort to support our local region and minimise our environmental impact through food miles, we exclusively stock Mornington Peninsula wines, local distilleries and Victorian craft beer. We’re extremely lucky to be surrounded by an abundance of delicious local produce.” www.redgumbbq.com.au