FOR THE FOODIES The recipient of the NSW’s Regional Chef of the Year title in 2022, Anthony Fullerton heads up the kitchen at Tower Lodge, one of the Hunter Valley’s most luxurious stays. His commitment to crafting an authentic farm-to-table menu ensures a fine dining experience like no other. What do you love most about your current role leading the team at Tower Lodge? I love having the ability to control the produce that we use from the farm to the final plated creation that our guests get to enjoy. For a chef to be involved in the production of beef, from the farming practice to the finished product, to then being able to look at maximising the use of the full carcass across the menu is really special. I’m constantly thinking about new ideas and ways to be creative with my dishes. When it comes to cooking with seasonal ingredients, where do you start? For me, it’s about the protein first then the accompaniments. Our Nioka Black Angus Farm plays a pivotal role in the menu as we look at full carcass utilisation, giving us an array of ideas for the menu. Then we build around this with other proteins from our boutique farmers and suppliers, as well as seasonal fruit and vegetables from our gardens and local producers that marry with each item. Are there any particular flavours you find yourself drawn to during winter? Winter means truffles. The earthy taste that they bring to a dish is a real highlight. 5 Minutes with Anthony Fullerton Executive Group Chef, Tower Lodge Hungerford Meat Co. You’ll find everything meat here, from homemade charcuterie to dry-aged beef and a meat cabinet of the Hunter’s local producers. This is what a butcher shop should be! Hunter Valley Cheese Factory Cheese and wine are the ultimate match and Rose Lambert has perfected the art of cheese-making. My personal favourite is the Pokolbin Blue. Tower Whiskey Distillery As an avid whiskey lover, the Hunter’s first whiskey-tasting distillery with an immersive whiskey-tasting experience is a must-do. What are your top three recommendations for visitors heading to the Hunter Valley? 1. 3. Any special tips for tackling this recipe? It’s all about preparation and having all the ingredients prepped and ready to finish the dish. If you can’t find Murray Cod at your local fish supplier, you can replace it with your favourite fish. 2. 6 Halls Road, Pokolbin @towerwhiskeydistillery 447 McDonalds Road, Pokolbin @huntervalleycheese 47 Maitland Street, Branxton @hungerfordmeatco @towerlodgehv Jonathon Carroll towerlodge.com.au For a chef to be involved in the production of beef, from the farming practice to the finished product is really special. 08
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