GROUND BREAKERS
IF YOU’RE DINING AT Millbrook Winery, don’t be surprised to look over at a neighbouring table and see they have the same dish but completely different vegetables. Sometimes the menu can change mid-service when the chefs duck out to the garden, explains executive chef Guy Jeffreys. “Our menu is very vague,” he says. “Sometimes it will just say, ‘This morning’s gatherings of vegetables with fish’. It’s how we can adapt and use up all our stuff to reduce waste.”
At Jarrahdale, 50 minutes south of Perth, Millbrook has flourished under 42-year-old Guy’s commitment to self-sufficiency, earning him The West Australian Good Food Guide Chef of the Year in 2017. Part of the Fogarty Wine Group, the restaurant was also last year heralded by The New York Times for its innovative No Waste Mondays menu that uses produce leftover from the busy weekend service, a concept so popular it has a two-week waiting list.
“On Mondays, if the head chef says we have only enough seafood for 30 people, I say make
