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Chris is trained in modern cooking, with a passion for working with local, seasonal and native ingredients, and experimenting with how they fit into modern cuisine. He specialises in Australian cuisine and particularly likes working with meats and fish. Chris’ grandmother with Hungarian influence inspired him to cook with a simple dish like the Pig Trotter Goulash. He has previously worked at Yering Station Winery, Williams and Sonoma, Tom Pocket, Gordon Luxton Butchers, Pinnacle People and now Black Ox Cellars.
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