Main content

Q&A with Ebonnie Newby

We caught up with Ebonnie Newby, Executive Chef of Esca Bimbadgen.

Check out our interview with the delightful chef.

Where did you grow up? And when did you realise you wanted to be a chef?


I grew up in the beachside suburb of Dudley, Newcastle . I kind of fell into cooking and then fell in love with it. My nan was a great cook and I still remember her telling me her stories of cooking in the pub at Dudley.

What does it take to be a successful chef?


Passion, patience, a lot of personal sacrifice, willingness to also work even when at home always on the search to create new dishes/menu’s. Also having the ability to keep learning and never think that you cannot learn something from someone else.

What is your signature dish?


I believe a dish should evolve with the seasons and with changing trends. We retain our popular dishes here at Esca but always looking to evolve and offer an experience for even our regular diners.

Who or what inspires you in the kitchen?


Our Esca Gardens within the Bimbadgen Winery grounds inspire us to create dishes around what is in season. Produce in general is a great inspiration; I don’t really follow all the food trends.

What is your biggest food indulgence?


Butter!

What ingredient are you obsessed with right now?


Baby vegetables from the Esca garden.

What is your best tip for home cooks?


Read recipes thoroughly first and use the best ingredients you can find.


 
 

Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 comment
Please login to comment
Posted by • 2y ago • Report
Dined with my wife, her mother - and a party of Sydney friends at Caves Beachside Resort New Year's Eve - last night! Ebonnie NEWBY the "guest?" Executive Chef! What good fortune was ours! Not a dud plate among the eight of us - whether entrée (many of us chose the confit pork belly, green papaya & beanshoots, nam jim dressing - a first for me - excellent) or main - most chose the Angus beef fillet etc - my mother-in-law and I chose the fillet of snapper, lemon & almond butter sauce, peas - and the pot roasted peaches, honey ice-cream , raspberries - for dessert (others opted for the Vanilla bean pannacotta)! Brava Ebonnie! Bravo Caves Beachside!