Chef Bradley Bradley

At the age of 8 I was rolling and cutting my own pasta, by hand, and tossing dough in the air in to perfect the perfect margherita pizza. I grew up in New Zealand and my family did a lot of coastal foraging. I cooked abalone from a young age, we called it paua. We were never short of a lobster out of the freezer life was amazing and the flavours that came from the ocean really inspired me. Growing up on sea urchin row was a pleasure I took for granted, we hunted rabbits, bread our own poultry, I even partook on butchering cattle, pork and lamb, people develop a great respect on food when they grow it themselves. I came to Australia at the age of 11 and always stayed in commercial kitchens. I finished school and went from restaurant to restaurant in both Melbourne and Ballarat learning cooking skills, collecting recipes, contributing to menus. In 2004 I was given the ultimatum, I had to take a pay cut and start an apprenticeship a journey that has led me to lead 4 kitchen brigade ranging from standard pub fare to my proudest work in fine dining to now American BBQ that my knowledge from over 30 years has led me to create the most adventure packed menu utilizing almost every culture that I have cooked in while leading a kitchen brigade of myself and 3 apprentices. It’s challenging, we have ups and downs but we push on and make miracles happen.