Rustic yet refined dining using sustainably fresh and local ingredients

The Muse serves fresh food sourced locally

Fresh and sustainable — these two key words best describe the ingredients that went to an alfresco lunch prepared by executive chef Daniel Hawkins for visiting journalists covering the Australia’s ‘food basket’ the Victoria region recently. 

Chef Daniel Hawkins told dining guests of The Muse, one of the restaurants within the Mitchelton winery and hotel complex, that the dishes prepared were inspired by fresh local produce found throughout the Nagambie Lakes district. Chef Hawkins believes in using only ingredients that favours local, sustainable and ethical farming methods.

This growing trend to deliberately prepare only food produced sustainably and ethically is already a trend being adopted by chefs not only in Australia, but around the Asia-Pacific region as well. In its latest Global Food and Drink Trends 2019 report, global research firm Mintel says to expect the F&B space to engage in more collaboration between suppliers, manufacturers, governments, non-profits, retailers and consumers, as these initiatives will help to ensure that sustainability extends from farm to retailer to fork and right to eco-friendly bins.

Thus, it would seem chef Hawkins’ sustainable food philosophy is the right approach. The seasonal menu that he designs are naturally, complemented with the Mitchelton’s wines from the winery’s own awarded cellar. 

Find out more about chef Hawkin’s philosophy in this video.

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