chefs of the Mornington Peninsula

Gayan Pieris is a chef for whom fresh is best. At this time of the year, 70% of the produce he uses in the kitchen at Many Little in Red Hill was picked only hours before service, grown in an organic garden a few kilometres away by Nick Monaghan. Nick was a professional chef before he picked up the hoe, and he and Gayan plan crop planting months ahead of harvest to make sure that there is a constant supply of vegetables, fruit, and herbs for Gayan’s kitchen.

Gayan cooks a modern version of the food of his homeland in Sri Lanka, a beautifully fragrant cuisine that uses many different exotic culinary plants. “Nick has 14 curry trees growing in his garden at Polperro,” says Gayan. “He also grows many of the tropical herbs and greens I cook with.”

“I use a lot of traditional Sri Lankan ingredients like coconut and real Ceylon cinnamon. But I really look forward to the deliveries from Harry at Flinders Mussels and Hawkes Farm,” he says. “I also love having a restaurant in a region that produces exceptional wines. Peninsula Pinot Gris is so aromatic that it works perfectly with so many of my dishes.”

And the local Pinot Noir from wineries like Polperro, with its dark fruits and berry notes, match dishes like Gayan’s cured duck egg fries, hoppers and Jaffna lamb curry with fresh curd from Boat Shed Cheese in Mornington.

“I am lucky to have ended up in a community of so many people passionate about growing and making such delicious things to eat and drink.”

www.manylittle.com.au