The Barossa Mag Winter 2018 | Page 7

ADV E RTORI AL St. Hugo chefs, Giles Hussey, Hayley Kavanagh and Sunny Chawla Left inset: Executive chef, Mark McNamara “If you love wine and food and want to come and experience something different, take the leap and come see what we are doing. I think people will be very surprised.” - Hayley Kavanagh He describes the way chefs are given wines to taste alongside 70-80 ingredients to find the perfect flavour combination. Sourcing local produce is always a priority and whilst the choice of protein is important, it is the final piece in creating a menu. “They might give us a Shiraz and we have no idea what dish is going to go with that unless we try it with every ingredient to find what works best,” says Sunny. “We always do what the wine tells us to do.” Bringing his team together in a united force of creativity is what Sunny says is his strength in the kitchen. On his days off, he enjoys a round of golf at Tanunda Golf Club and spends Wednesdays at Impact Church volunteering as a barista. “I take my kids there, they have a play and I make maybe 50 to 60 coffees in a day! “It just gives me some relaxation...I’m doing something for someone else rather than sitting around at home doing nothing. “It’s fun and I am giving a little of myself to the community.” And fun seems to be an integral part of the St. Hugo team. Chef de partie, Giles Hussey, of Nuriootpa says keeping up morale in the kitchen is his specialty. “I’m usually the Dad jokes guy, the one making puns,” he laughs. Giles is behind their appropriately named “Guaca - bowly” night lawn bowls team who take to the green during Summer months. He’s also the one growing his moustache as an avid fundraiser for Mow- vember, a men’s health initiative. This camaraderie is a powerful ingredient as chefs work to produce the ultimate wine and dining experience. “We want to showcase what we are doing in Barossa’s backyard,” he says. “We are only five minutes down the road from Tanunda. With most of us living in the Barossa, you probably even know us. Have a wander, have a peak!” This same enthusiasm is in abundance in the team’s youngest chef, Hayley Kavanagh. Fresh out of her apprenticeship, the 22 year old started out at Jacob’s Creek before being offered a position at St Hugo. “At this point in your career, you do get comfortable but you have to think how you are going to grow as a person and how you are going to grow as a chef , so I took it!” she says. “I’ve learnt so much. It is so good to work in a kitchen that is so diverse.” Fresh new ideas and youthful exuberance is what Hayley brings to the kitchen and she thrives on the creativity. “This whole process we work with, I have never seen before. “It’s very different but it’s great because you come up with these dishes. They might have seen a version of it, but it’s not going to be like anyone else’s because of the way we structure our menu,” explains Hayley. She encourages food and wine lovers to discover St. Hugo, which took out four prestigious awards in 2017 including the Gourmet Traveller Wine Australia’s Cellar Door with Best Food award; two South Australian Tourism awards and a silver award for best new regional restaurant in Australia. “If you love wine and food and want to come and experience something different, take the leap and come see what we are doing. I think people will be very surprised.” St Hugo, 2141 Barossa Valley Way Rowland Flat, SA 5352 Phone enquiries: (08) 8115 9200 Bo okings: www.sthugo.com/experience Please Drink Responsibly