Chefs Corner with Nicol’s Paddock Head Chef Paul Andrews

A culinary experience made for cuddling up.

Nothing says winter warmth quite like a wine by the wood fireplace and a hearty meal to complement it. Nicol’s Paddock know the winning recipe to beat the winter freeze with a menu meant to be shared, and award-winning wine to pair.

We head into the kitchen in our series Chefs Corner to talk to the man behind the menu, and one of the major reasons for the hospitality venues’ success. Spend five minutes with 5 Minutes with Nicol’s Paddock Head Chef Paul Andrews.

Keep up to date with the latest in food and drinks across regional Victoria here.

Five Minutes with Nicol’s Paddock Head Chef Paul Andrews

 

View this post on Instagram

 

A post shared by Nicol’s Paddock (@nicolspaddock)

What are you cooking with at the moment?

Coming into Autumn with lots of slow cooked meats, warm spices and heat from chilies.

Where is your favourite culinary destination?

Creole dining in New Orleans is one of my favourite things and you can’t go wrong there.

 

View this post on Instagram

 

A post shared by Nicol’s Paddock (@nicolspaddock)

What is your favourite food memory?

Teaching my daughter to bake (although she is now 15 and might be better at cookies than I am).

In your opinion, what makes a dish great?

Enjoying it with friends and family (and the right amount of salt)

 

View this post on Instagram

 

A post shared by Nicol’s Paddock (@nicolspaddock)

Who’s currently killing it in the hospitality scene?

The Team at Sawyers Arms (along with Eileen’s and Two Noble) are current favourites. 

Clat’s is consistently such a cosy pub. Great for date nights and family occasions.

What dish is always on rotation at home?

It’s impossible to skip past Taco Tuesday at ours.

What are you doing when you’re not cooking?

During the day I’m often taking the dog out for a walk, hopefully followed by a movie night.

Book a table to experience the meals from the master himself at Nicol’s Paddock. Book here.