In a reversal of the over-used (and often under-delivered) adage paddock to plate – three extraordinary hatted chefs have followed their love of local produce to become roaming flavour-creators and champions of hyper-local flavour.
Embers Wood Fire Dining is the brainchild of chefs Simon Furley, Kyle McNamara and Alex Hall.
After working together at the multi-award winning Homage restaurant – then launching and gaining critical acclaim at Paddock restaurant, Beechmont Estate – they have literally jumped the fence into the paddocks and places of the Scenic Rim).
The concept of Embers is a hatted chef trio with a love of local produce, creativity, masterclasses and chef collaborations that can roam wherever they fancy.
Like a Saturday monthly residency at Towri Sheep Cheese near Beaudesert, tasting nights at Veranda House Estate at Tamborine, private dinner parties and weddings and dining events all over south east Queensland.
They leave their mantelpiece of awards at their kitchen HQ in the Scenic Rim and head to where the tastebuds call them, creating plated masterpieces cooked over fire.
As well as offering a range of dining experiences and menus able to be delivered anywhere, Embers will run masterclasses and tastings with growers, producers and guest chefs.
“We have spoken for a few years (about) working together and working intimately with local producers, but we didn’t want to go the traditional restaurant route, we wanted freedom from a set work week to try something different,” said chef Simon Furley.
“The culinary landscape across the world and here in Queensland has changed significantly and we want to embrace it.
“We feel there’s a gap in the dining and flavour market for south east Queensland food lovers and we will bridge that gap with Mrs Frost’s Farm as our headquarters.
“It is a 25-minute drive from the Gold Coast and one hour from Brisbane, right on the edge of the glorious Scenic Rim, the region famed for incredible produce and innovative, generous farmers.
“Call it what you will – paddock to plate, nose to tail, root to shoot, hive to home … we are wood-fire driven, hyper local in flavours and produce and every one of our dishes tells a story.
“We are constantly communicating with our local growers, producers and suppliers and have built great relationships over the years.
“They really are the people behind the produce on our plates.
“Embers is incredibly proud to be using these producers and countless others …“
Tommerup’s Dairy Farm – “This sixth-generation farm produces a premium product, with incredible care taken in every step. We buy pork, veal and creme fraiche and receive the animals whole and then do our own butchering,” said Mr Furley.
Harry’s Paddock – “Harry Tommerup (son of Kay and Dave) grows veggies on their farm using farm waste to fertilise, thus creating a closed-loop farming system with no waste. Everything has purpose. He grows the very best small batch bio-dynamic vegetables and heritage vegetables; I’m amazed each time I order!”
Towri Sheep Cheeses – “The hogget and sheep’s cheese of different varieties is as good it gets from a chef’s point of view from this farm. The way the sheep are raised and cared for is admirable and it shows in the final product.“
Australian Sweetwater Crays – “This is a fully off-grid sustainable ethical cray fish farm specialising in Redclaw, near Beaudesert in the Scenic Rim. They have the biggest crayfish I have ever worked with!“
Pretty Produce – “We forage here as much as possible to pick edible flowers and plants on the property just out of Canungra. To be able to have all of these flowers and herbs to pick at our leisure is a privilege.”
Forgotten Sound Farm – “A farmer of the future, these guys are ‘soil driven’, thinking not about the produce but about the microbiome and health of the soil. It’s a small organic farm that grow things specifically for Embers.“
Summerland Camel – “Their award-winning feta is incredibly versatile and great on a plate.”
Valley Pride Produce – “This multigenerational farming family is our go-to vegetable supplier for top-notch seasonal vegetables in a big quantity.”
Scenic Rim Pottery – “This brilliant potter makes our plates to order. We collaborate on ideas and she is always happy to try new crazy ideas we have. Amazing work!”
Greenlea Farm Macadamias – “Given we will only use hyper-local ingredients to wherever we are working, having macadamias nearby is incredible for us, as we use them for all sorts of things from smoked and roasted to fermented tofu style. Delicious!”
Butcher Co Boonah & Kalbar – “Kane the owner and butcher has small herd of Black Angus that we use for dry aging; the marbling and the richness in flavour is stunning.”
Christie’s Traditions in Timber – “Embers wouldn’t be the same without her timber skills and Christie is making most of our roaming kitchen pass, our tables and bowls, which gives us a natural modern look.”
