Elysia, Golden Door Retreat / Hunter Valley / New South Wales
Elysia's fresh fields
"If you're a chef wanting to spend some time at Elysia prepare to blow your mind and your waistline." Edwin Rosenkranz
Born? Dublin, Ireland.
Career highlights? Soneva Gili, Maldives, Head chef to Her Excellency the Governor of Queensland, Rajvilas Oberio where I cooked
for President Bill Clinton, Hyatt Regency in Sanctuary Cove, Queensland, Everson Phuket, Thailand and Cliveden Bucks, UK.
What keeps you going? A well balanced diet. Nothing works without your health.
Advice to future chefs? Change you job every year until you are sous chef!
Favourite kitchen tool? Accutec grater.
Most controversial menu ingredient? Black limes.
Favourite thing about Hunter Valley? The 15-minute drive through the valley to work each day. Bliss.
Most useful cookbook? Golden Door cookbook.
Early influences? My mother, Vera Rosenkranz.
Career turning point? Being fired from a Rocco Forte resort in Sardinia at 17 years old!
Career you would have pursued if you didn't become a chef? Jazz singer.
On working with celebrity chefs? Don't do it! Leave them to themselves.
How can we keep attracting new chefs into the food world? Give them a life outside the kitchen.
Favourite sport? Cycling.
Ingredient obsession? Quinoa grain the super food.
What are the four wow factors at Elysia? The spa cuisine, the watsu treatment [healing power of water; an unreal experience] the view from our restaurant and the Roast Lobster Risotto.
Sharpest tool in the rack Clair Feig from Melbourne's Richmond Cafe and Larder.