TarraWarra Estate welcomes back Joel Alderdice as Head Chef

Acclaimed chef returns to take the helm at the produce-driven restaurant

TarraWarra Estate has welcomed Yarra Valley-local Joel Alderdice as Head Chef, after introducing him to the world of hospitality as an apprentice 12 years ago. 

Born and bred in the Yarra Valley, Joel’s cuisine is inspired by local and seasonal produce including foraging for wild produce. His sustainable food philosophy aligns with the core values of TarraWarra Estate and its commitment to maintaining the land for future generations.

After completing his apprenticeship under chef and mentor Robin Sutcliffe, Joel left TarraWarra Estate to broaden his experience, first at the acclaimed Union Dining in Richmond under Melbourne legend Nicky Reimer, followed by a sous chef position at Ebenezer Restaurant at Black Rock. 

He went on to complete a 3 month stage at the award-winning Attica restaurant in 2014, working under renowned owner and head chef Ben Shewry where he developed his skills of working creatively with Indigenous ingredients.

Joel’s first head chef role was at the wine focused Bar Liberty in Fitzroy. It was here that he learnt the art of food and wine matching, and the balancing of the complex flavours inherent in both. He subsequently worked at Mayfair restaurant in Collins St. before again returning to the Yarra Valley, first at Giant Steps, followed by a role as head chef at Medhurst Winery.

“My career was born at TarraWarra Estate, and being able to come home as head chef is a special and unique opportunity – it’s one that I couldn’t pass up. TarraWarra Estate’s produce and wine is one of the best in the region, and I’m looking forward to complementing it with my creativity and culinary approach,” says Joel Alderdice, Head Chef, TarraWarra Estate.

The menu at TarraWarra Estate changes seasonally, with produce from the kitchen garden and local suppliers allowing diners to enjoy the freshest ingredients. The restaurant offers three- and four-course set menus, including a four-course plant-based menu.

Highlights from the tasting menu include:

  • Whole grain sourdough, spiced carrot plant-based butter, pickled vegetables 
  • Eggplant, macadamia jam, flowers, herbs
  • Pommes dauphine, lovage, cauliflower, carrot
  • Raw beef rump cap, beetroot, tarragon, potato
  • Smoked duck, quince, kumquat, black garlic 
  • Buxton trout, spaghetti squash, soubise, lemon-scented tea tree 
  • Mushroom risotto, young artichoke, garlic, chives
  • Chocolate, coconut, orange, rhubarb
  • Macadamia tart, jasmine rice cream, koji caramel, salted vanilla ice cream

TarraWarra Estate’s respect for sustainability and provenance, along with its picturesque setting make the property an internationally recognised place to visit in the Yarra Valley. Its subterranean cellar door creates an unforgettable tasting experience, while the deck shaded by native peppercorn trees with expansive views of its surrounds, is the perfect place to linger over a glass of wine. 

For further information and bookings, visit tarrawarra.com.au

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