When I first started my cookbook career, my family was living in a flat.
But the couple’s love of cooking and food inspired them to start a restaurant in the early 1980s, with their first location opening in Adelaide.
Today, their restaurant has expanded across Melbourne and the southern suburbs and is one of the longest-running local eateries in the city.
The restaurant, which also operates at The Bunnings, the former home of John Barleycorn, is now the heart of a modern family-owned business, which is owned by Chef Kevin Cook.
“When we first started, we were a family business,” he says.
“I thought that would be the best way to keep doing it, so I opened my first restaurant and it was a great success.”
His wife, now a chef at the Bunnies, had been in business with her parents before opening their first restaurant in 1989.
“She had been making buns for the same family for 25 years and she started doing it,” he recalls.
“The family just got really into it.
We’ve grown the business to where we’re now making almost a million a year.” “
Then, as the restaurant business has grown, it’s really grown in my view.
We’ve grown the business to where we’re now making almost a million a year.”
The restaurant’s restaurant menu features a range of regional, local and international dishes, and features a variety of sauces including the famous Bunnington Sauce and a variety to go with them.
“It’s a bit like a restaurant and a wine bar,” he explains.
A new chef joins the family In 2016, the Cooks moved to an all-new restaurant in St Kilda, where they have now expanded to include more than 40 branches across Melbourne, and the south-east of the state. “
There’s always a wide variety of things on the menu, and it’s always the same.”
A new chef joins the family In 2016, the Cooks moved to an all-new restaurant in St Kilda, where they have now expanded to include more than 40 branches across Melbourne, and the south-east of the state.
Chef Cook is excited to be joining the family.
“They have taken a lot of risks, and I think it’s going to be a good thing for us,” he said.
“That means we’ve got to go in with a different mindset and have a different style of cooking.”
Chef Cook says he is looking forward to the challenge of being able to work with all of his family members.
“My eldest is a full-time chef at The Bunny.
I’m not in charge of him,” he admits.
A cook for life, a family for life A family of chefs is a new trend in Australia, with many local chefs saying that the shift from a traditional family to a family-run restaurant is a big change for them. “
He has a big group of family around him, so it will be interesting to see how they respond to him.”
A cook for life, a family for life A family of chefs is a new trend in Australia, with many local chefs saying that the shift from a traditional family to a family-run restaurant is a big change for them.
In fact, a new generation of local chefs are being born in their kitchens and the family style has also changed.
“You don’t see that with a traditional restaurant anymore, where the kitchen is a family house and the chefs are all on the same page,” chef Cook says.
He also has a vision for the future.
“If you’re doing the cooking, you’re a cook,” he adds.
“And if you’re not doing the cook, then you’re in the kitchen, or you’re working in a kitchen, then that’s a family.
It’s a different lifestyle.” “
In a family, it is all about sharing and caring for each other.
It’s a different lifestyle.”
Chef cook, a local for life “I’m looking forward as well to being able play a part in the family business for a long time,” he continues.
“Growing up, I didn.
It will be a family that will be going on.” “
So if we don’t work together as a family anymore, then it’s not just a restaurant.
It will be a family that will be going on.”
A unique, local experience The family restaurant concept is not new.
It is the combination of cooking, dining, hosting and serving.
“With the restaurant, I think there is this great blend of cooking,” chef cook says.
The cook and family come together to cook, but they are all in charge, and he is proud to have worked with his family.
His children, aged between eight and 17, are also part of the family and help him manage the restaurant’s finances.
“To be able to be the manager and cook for a restaurant is something that they’ve been dreaming of their whole lives,” he reflects.
“What I love about it is that it’s family, and we all get involved.”
In the future, Chef Cook hopes to grow the restaurant to become an all inclusive family-friendly experience.
“Our restaurant is always about being family, so we’re always