LINCOLN

OF TOORAK

Our head chefs have over 50 years of combined experience within the industry and deal every day with the freshest, most innovative ingredients. Today they have shared their opinions on this season’s culinary delights. Working within a diverse kitchen that demands knowledge of all cultural and dietary requirements, it is a must that all chefs keep up to date with the latest trends and seasonal produce. “We eat out regularly in different areas around Melbourne to stay aware of current trends within the food industry. Afterwards, we discuss different ideas and opinions with each other, and other chefs that we have generated strong bonds with over the years.”

With extensive and highly established careers, our chefs share their passion for working in the Lincoln kitchen, “Every day we work with experienced chefs, we learn every day from each other, we tailor our skills every day and get to cook with the finest ingredients – what’s not to love!”

One of Lincoln’s most popular dishes (and a favourite of our executive chef to prepare) is our slow cooked lamb. The most enjoyable part – besides receiving compliments from our guests – is the flavours and aromas it creates. The delicate mixture of rosemary, mustard, honey and sea salt is this spring’s signature dish, especially when accompanied with a glass of aged cabernet sav.

All of our dishes at Lincoln of Toorak are complimented by the ingredients we use. The quality of your ingredients is very important, which is why the chefs at Lincoln pick their suppliers very carefully. The trick to choosing the right supplier can come down to such simple qualities like building a trust and rapport with your supplier, the seasonality of their products and their experience in the market.

Following present trends in the food industry, our chefs are experimenting with smarter and more unusual cuts of meat to tantalise the taste buds. Such styles of meat from ox cheeks and wagyu brisket to lamb collar are popping up in our new menus.

On a final note, our chefs would like to share their secret favourite ingredient for this season….quince! It’s in abundance this autumn, and although it has a popular reputation as one of those ‘hard ingredients to prepare’, it’s actually a fantastic complement to a variety of dishes. It’s definitely worth looking up the best ways to prepare quince – our chefs suggest using it with duck, game birds and desserts.