Barossa native Ryan Edwards has been appointed govt chef of luxurious resort Le Mas.
Edwards himself grew up on a small farming property within the space, which makes the appointment a full-circle second for the culinary expertise.
Previous to becoming a member of Le Mas, Edwards spent a lot of his early profession in Far North Queensland and on the Gold Coast earlier than returning to the Barossa to work at Apellation at The Louise for a 10-year stint.
He was later appointed the Director of Delicacies for Artisans of the Barossa, a vacation spot for meals and wine, the place he spent 5 years overseeing the venue.
French delicacies will proceed to be the main focus of Le Mas, with proprietor Geraldine Frater Wyeth excited to usher in a brand new chapter.
“Ryan shares our ardour for distinctive meals the place each meals and wine seamlessly combine into culinary creations, and I’m excited by how he’s already elevated our menus and meals and wine pairings,” she says.
The chef has launched a chef’s dinner menu, which encompasses 4 programs.
Friends begin the set menu providing with chips with creme de chevre aux fines herbes earlier than shifting onto citrus-cured kingfish with avocado and lime and roast fillet of beef with sauce soubise, jus bordelais, and pommes boulangere.
The expertise is completed off on a candy observe with a creme brulee served with strawberries and mulberries.
“I’ve a deep appreciation for French cooking, recognising its foundational function in delicacies, particularly when accompanied by wine appreciation, which is each evident at Le Mas Barossa,” says Edwards.
“My ethos revolves round utilising native, seasonal substances, understanding regional tradition by means of meals and wine, and mastering the artwork and science of fermentation and preservation to maximise flavour and dietary worth of each dish that I create.”
Le Mas is open seven days.
