Shannon Bennett loves a challenge. Despite his multitude of projects and achievements, the superstar chef is about to embark on the latest chapter in the transformation of an iconic country Victoria landmark.
Deep in the Dandenong Ranges, less than an hour from Melbourne, Shannon Bennett is nurturing an ambitious project that includes greenhouses, multiple restaurants and a super-luxe hotel.
Melbourne-based Bennett is already a renowned chef, author, restaurateur, and brand ambassador for Miele, Audi and Nespresso. Add to that list: hotelier. Four years ago, Bennett and business partner Adam Garrisson decided to revive Burnham Beeches, a ‘30s mansion and estate. Burnham Bakery and Piggery Cafe emerged, in 2014, soon followed by vegie gardens, greenhouses and emu enclosure.
Recently, Bennett received planning approval to redevelop the hotel, dormant since 1992. In the next few years, there will be 64 rooms, a grand ballroom, a restaurant, a microbrewery and a steakhouse based on Japanese yakiniku principles of charcoal grilling. Bennett envisions it as a “six-star” property. “It will be a one-off boutique brand offering the best spa, horse-riding facilities and truffle foraging,” he says. “In terms of produce, our intent is to be entirely self-sufficient.”
This bright and colourful salad will make a great addition to any dinner table. Brussels sprout salad with anchovy dressing
James Kelly and Joel Bowers, head chefs at the Piggery Cafe
Individual toasters are placed on the tables at the Piggery Cafe.
A smoker in the outdoor kitchen at the Piggery Cafe.
You had us at slow-cooked beef cheeks. Slow-cooked beef cheeks with shiitake mushrooms
Head baker James McMurray
This seafood centrepiece will be the talk of your next party. Baked ocean trout with parsley macadamia butter
Pigs roam outside at Burnham Beeches.
Great as a side and even better as a vegetarian-friendly main. Either way, it’ll go down a treat. Braised and charred cauliflower
Shannon has even incorporated an emu enclosure into his vision for the venture.
Eggs from the emus are used in the famous sponge at Vue de Monde using Maggie Beer’s recipe.
Leave your manners at the door: these ribs are messy, sticky and all the more delicious for it. Smoky pork ribs with apple and leatherwood barbecue sauce
