Matt Moran and Solotel welcome Taylor Cullen as the new head chef of Chiswick Woollahra. Having previously held the role of
head chef at Bondi Harvest and Paperbark, Taylor will continue to build upon Chiswick’s planted to plated ethos, as it prepares
to enter its 10th year.
Of the appointment, Moran says: “We honestly couldn’t have found a better fit to lead the Chiswick kitchen, than Taylor. His
approach to living off the land and working with local, seasonal and sustainable produce, along with his ingenuity in creating
menus that highlight vegetables as the hero of the dish are among the reasons why we are so thrilled to have him on board. We
are lucky enough to have one of the only kitchen gardens in the local area, and a focus for us was in finding someone who
would challenge themselves to make use of that in interesting and creative ways, and that is certainly what we have found in
Taylor and what is on display through this new menu”.
Highlights on Taylor’s debut spring menu include starters of: roasted peppers with Chiswick garden lemon; roasted fennel with
Stracciatella and pickled citrus; woodfired halloumi with stone fruit and honey. Mains include: grilled swordfish with bitter
leaves, olive and sumac; coffee roasted carrots with quinoa and shiitake; Chiswick’s signature slow-roasted lamb shoulder with
peperonata and mint salsa. While desserts include: Chiswick pavlova with sesame, honey and spring fruits; and decadent dark
chocolate with mandarin and marshmallow.
“It’s been such a thrill working hand in hand with Matt and the Chiswick team to draw inspiration from the Chiswick kitchen
garden to create this new menu”, says Taylor. “Some of the best meals I’ve ever had are those made from ingredients grown
yourself, cooked thoughtfully with fire and plated simply. Our spring menu is bursting with flavour and life, and we’re really
excited for the community to come in and try it. We’re planting some exciting things now which we’ve got planned for future
menus also, so stay tuned”.
Chiswick will also showcase its spring bounty from the kitchen garden via their ‘Picnics on the Lawn’ event series, kicking off 13
November in collaboration with long-term beverage partner Bombay Sapphire. The event will see the Chiswick lawn come to
life over four weekends (13 Nov – 11 December). The ticketed event will feature signature Chiswick snacks such as woodfired
flatbread; barra-masalata; Vannella burrata with heirloom tomatoes and olive tapenade; Milawa camembert; Drunken Sailor
smoked tomato chutney; and strawberry & passionfruit trifle; as well as an exclusive Chiswick X Bombay cocktail on arrival
served via the pop-up garden bar. To mark the arrival of spring, Chiswick’s lawn will be styled in partnership with To Dine For
Picnics featuring long tables, rugs, seasonal blooms and produce to create an immersive sensory experience for guests.
Chiswick’s ‘Picnics on the Lawn’ will take place over four Saturdays beginning mid-November (13 November, 27 November, 4
December and 11 December) in partnership with Bombay Sapphire. Tickets available via chiswickwoollahra.com.au/picnicslawn
Address: 65 Ocean Street, Woollahra NSW 2025
Phone: (02) 8388 8688
With many ingredients grown outside the window in perhaps the suburb’s only kitchen garden, Chiswick’s menu is alive to the
seasons, always ripe with elegant simplicity and perfect for sharing. A local favourite, Chiswick is Matt Moran’s philosophy of
honest produce, artful cooking and warm atmosphere brought to life. From citrus, to nasturtiums and edible flowers, the
garden is Chiswick’s heartbeat and ‘planted to plated’ is its food philosophy.
About Taylor Cullen
Taylor Cullen is the newly appointed head chef of renowned Sydney restaurant, Chiswick. Originally from New Zealand, Taylor
cut his teeth within Longitude 131 restaurant in Australia’s Northern Territory where he developed his passion for endemic
ingredients and locally and sustainably sourced produce. He then travelled through Europe working in Michelin Star restaurants
across Spain and France before settling in the USA as a private chef. He then returned to Australia to take up residence in
Sydney fine dining restaurants Bridge Room, Paperbark, Woodcut and Bennelong before becoming head chef of Bondi Harvest.
Now, Taylor will continue to build upon Chiswick’s planted-to-plated ethos in his role as head chef through menus that highlight
plants as the star of the plate, as the venue prepares to enter its 10th year.