Cambewarra Estate Restaurant
A note from our Head Chef - Joshua Greenhill
My passion for hospitality and food came to me early in life. And as soon as I was legally allowed to, I started working at various restaurants as a kitchen hand, and from that moment on I just knew that I wanted to be a chef.
Throughout my career I have had the opportunity to work within an array of different establishments, preparing a diverse range of dishes. From cooking for Matt Moran’s Aria Catering and Michael Moore’s Obar and Dining under executive chef Darren Templeman, to opening my own cafe and bakery in Indonesia, or even more recently Heading up the Avoca Surf House on the Central Coast of NSW. The exposure that I've been lucky enough to experience since I first stepped foot into a commercial kitchen has set me up to deliver delicious food with something to suit all tastes.
Asia has always been of great interest to me and I'm drawn to the diverse array of cooking techniques, the fresh flavours, the methods of fermentation, and the time dedicated to hone the trade of choice. Through this I believe my influence throughout my career partly reflects the flavours subject to the east of the globe.
I believe strongly in the use of seasonal produce, ethical sourcing, and sustainable cooking. To use only local produce where and when available, and to support the seasons, as the best quality of ingredients will be derived when in their element.
I look forward to welcoming you to Cambewarra Estate and cooking up a storm for you soon.
My passion for hospitality and food came to me early in life. And as soon as I was legally allowed to, I started working at various restaurants as a kitchen hand, and from that moment on I just knew that I wanted to be a chef.
Throughout my career I have had the opportunity to work within an array of different establishments, preparing a diverse range of dishes. From cooking for Matt Moran’s Aria Catering and Michael Moore’s Obar and Dining under executive chef Darren Templeman, to opening my own cafe and bakery in Indonesia, or even more recently Heading up the Avoca Surf House on the Central Coast of NSW. The exposure that I've been lucky enough to experience since I first stepped foot into a commercial kitchen has set me up to deliver delicious food with something to suit all tastes.
Asia has always been of great interest to me and I'm drawn to the diverse array of cooking techniques, the fresh flavours, the methods of fermentation, and the time dedicated to hone the trade of choice. Through this I believe my influence throughout my career partly reflects the flavours subject to the east of the globe.
I believe strongly in the use of seasonal produce, ethical sourcing, and sustainable cooking. To use only local produce where and when available, and to support the seasons, as the best quality of ingredients will be derived when in their element.
I look forward to welcoming you to Cambewarra Estate and cooking up a storm for you soon.
