Mount Zero Heroes - Tulip

September 6th, 2016

Once over-looked by Australia's culinary scene, regional restaurants now provide many delicious destination-dining options and a whole lot of reasons to plan a trip out of town. 

Some of our absolute favourite dining experiences are away from the hustle and bustle of the city, and Tulip in Geelong is one of these.

Tulip's dining mantra is 'say yes more' and their shared menu approach allows for a more flexible dining experience, removed from the confines of an entree-main-dessert approach. You can experience the menu in whichever way suits - whether popping in for a glass of wine and some oysters, a quick lunch sharing a larger dish and a grain salad with a friend, or enjoying a 4 to 6 wave tasting menu while making a night of it!

Sourcing ethical produce is a non-negotiablec commitment for the Tulip team. They offer free range meat, poultry and eggs, and the beef used is grass-fed only. Their seafood comes from fisheries with sustainable quotas, and the menu is seasonally. 

How do they maintain these principles year on year? They form relationships to partner with like minded-suppliers who have a similar passion for their produce - suppliers like us! 

About the chef - Graham Jefferies

From humble beginnings slinging pizzas in his native South Africa, Graham's journey to Geelong has been an interesting one. A stint in the UK lead to a move to Australia (Lynch's, Pettavel Winery). Graham them returned for a second term in the UK (this time at Michelin Starred, The Whitebrook in Wales) before circling back to Australia. It would seem that Graham is staying put, for now - which is great news for food lovers.

2013 was the year that Graham and business partner Matt Dempsey decided to open their own establishment in Geelong. Their talent and vision was recognised soon after in 2014, when they received a Hat from The Age - Good Food Guide - an award they've maintained every year since. 

Graham's philosophy drives Tulip's menu which is full of seasonal produce from ethical producers that harvest sustainably, responsibly and with good humour. That's an approach we can applaud; see you at Tulip!

more related stories

Mount Zero Hero - Marco Lori | Lupino

This month’s Mount Zero Hero is chef Marco Lori of Lupino Melbourne. Marco has been creating Italian cuisine for Melbourne customers for three decades – ever inspired by family dinners growing up and the birth country of his parents. READ ON 

Mount Zero Hero - Richard Ousby

At 33 years of age, Executive Chef Stokehouse Richard Ousby has been named a ‘baby-faced assassin’ by the media. His friendly and relaxed countenance is seemingly worlds away from celebrity chefs who famously rule their kitchen’s with ire and fire. Born in NSW, Richard set his sights on a career in the kitchen from an early age. “Keeping in mind, at this stage there was no such thing as glamorous, celebrity chefs to be found in Bathurst!” READ ON 

Mount Zero Hero - Allyse Wafer

This month's Mount Zero Hero, Allyse Wafer is a food stylist, a writer and marketer. She combines these passions by creating bespoke productions and events, documented on her website Wafer. READ ON 

Top