Hi, I’m Ernie and I’m most excited when I’m in the kitchen and surrounded by food. So, that’s how my husband Matthew and I came up with the name “Ernies Kitchen.” I was born to be a lover of good food and wine, and this is so very true of me! But I’m not a chef I’m a front of house operator. I guide a smooth path from the chef’s kitchen to the guests table.
My career has taken me to a variety of cafes, brasseries, restaurants, private members clubs and resorts exposing me to every aspect of the food industry. I have worked in several cities including; Melbourne, Sydney, The Gold Coast and London, which was my longest food education having lived there for 20 years. London is one of the most eclectic and dynamic cultural melting pots of the world, where culture and food are blended. So, we have created Ernie’s Kitchen taking all these elements and blending a cosmopolitan design with a welcoming ambiance.
Our story hasn’t happened over night, I remember when my husband Matthew and I sat late nights in our London flat, discussing menus and adding an Australian twist to launch in my own premise upon our return home. Why, because I want Aussie favourites that I remember as a child with modern influences integrated into our menus. For example; home-made lamingtons with Rosella jam, Buttermilk Pancakes with banana, macadamia nuts and honeycomb cream, croc or roo burger with fennel slaw, Lobster or prawns in a warm brioche bun and Vegemite and cheese on toasted damper – to simply name a few.