When Rowlee Dining and Bar opened earlier this year, Simon Furley took to the helm as head chef. Furley has since established a menu that prioritises local produce, implements minimal-waste cooking, and ensures sustainable origins.
Originally from Bath, the chef cut his teeth at Michelin-starred restaurants in Europe, before working as a private chef for high-profile clients. After moving to Australia, he worked at Homage in Queensland, before building The Paddock on Beechmont Estate from the ground up, seeing it become a hatted restaurant.
With a deep love for nature and the environment, Furley says sustainable cooking is something he has carried across each kitchen he has run.
His team at Rowlee has taken an array of measures to be as sustainable as possible, “from trying to use everything from each ingredient, to only sourcing from responsible suppliers and farmers, cutting back on single use plastics, up cycling, and having our own kitchen gardens”.
In order to reduce waste by using every element of an ingredient, the Rowlee team implements a mix of fermentation, curing, smoking and drying methods.
