There’s something genuinely uplifting about sitting down with someone who’s spent over forty years in hospitality and still lights up when they talk about food. That’s Darryl Hand. He’s been in kitchens since the days of Hilton Melbourne’s grand dining rooms in the ’80s, cooked for queens and rock stars, and seen hotel dining evolve from silver service to share plates and open kitchens. But what’s most striking is that he still exudes pure, uncomplicated joy when he talks about cooking. He’s the Executive Chef overseeing not one but two new hotels in the heart of Melbourne: Hotel Indigo and Holiday Inn on Little Collins and yet he is still the guy who gets excited about discovering a different kind of prawn in Sicily and wishing we could get them here.
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There’s something genuinely uplifting about sitting down with someone who’s spent over forty years in hospitality and still lights up when they talk about food. That’s Darryl Hand. He’s been in kitchens since the days of Hilton Melbourne’s grand dining rooms in the ’80s, cooked for queens and rock stars, and seen hotel dining evolve from silver service to share plates and open kitchens. But what’s most striking is that he still exudes pure, uncomplicated joy when he talks about cooking. He’s the Executive Chef overseeing not one but two new hotels in the heart of Melbourne: Hotel Indigo and Holiday Inn on Little Collins and yet he is still the guy who gets excited about discovering a different kind of prawn in Sicily and wishing we could get them here.
#310 Nick McGonigal | The Dining Room At Lancemore Lindenderry
Conversation with a chef
28 minutes 6 seconds
2 months ago
#310 Nick McGonigal | The Dining Room At Lancemore Lindenderry
The drive into The Dining Room At Lancemore Lindenderry in Red Hill takes you past rows of vines and manicured gardens that open out to 38 acres of rolling lawns, a tennis court, wood-fired hot tubs and 41 elegant rooms. It’s the sort of place you can settle into for the weekend or drive down for lunch and wish you’d booked a room. In the kitchen is executive chef Nick McGonigal. He started cooking at Red Scooter Events before moving into Melbourne institution Cecconi’s, before crossing the world to spend two years as chef de partie at Brett Graham's three-Michelin-starred restaurant The Ledbury. Back in Australia, he cooked at Bentley Restaurant and Bar in Sydney, before moving home to Melbourne and working at Society then Paringa Estate. Ten years after his apprenticeship, he’s leading the kitchen at Lindenderry. We talked about the move from winter to spring, a citrus and lavender dessert served with a burst of liquid nitrogen, the balance between creativity and spreadsheets, and why the story behind an ingredient matters to him.
Conversation with a chef
There’s something genuinely uplifting about sitting down with someone who’s spent over forty years in hospitality and still lights up when they talk about food. That’s Darryl Hand. He’s been in kitchens since the days of Hilton Melbourne’s grand dining rooms in the ’80s, cooked for queens and rock stars, and seen hotel dining evolve from silver service to share plates and open kitchens. But what’s most striking is that he still exudes pure, uncomplicated joy when he talks about cooking. He’s the Executive Chef overseeing not one but two new hotels in the heart of Melbourne: Hotel Indigo and Holiday Inn on Little Collins and yet he is still the guy who gets excited about discovering a different kind of prawn in Sicily and wishing we could get them here.
