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?
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.