LEMONGRASS SCENTED BARRAMUNDI, EMIRATES ONE&ONLY WOLGAN VALLEY
At Wolgan Dining Room, we plan our menus around the very best seasonal, regional and organic produce. At the moment I'd recommend the lemongrass scented barramundi with prawn and spinach-filled zucchini flower. This dish features some ingredients from our garden and is a gorgeous representation of spring at Wolgan Valley.
SOURDOUGH, BLACK COCKATOO BAKERY
The Black Cockatoo Bakery is a must-stop in the Blue Mountains. I head there at least once a week to purchase one of its sourdough baguettes, especially when they come out fresh and warm – it's perfect enjoyed with some locally made butter. Black Cockatoo Bakery is very well known in the area for its excellent sourdough, delicious croissants and fruit loaf. See facebook.com/blackcockatoobakery/
SAKE STEAMED MUSSELS, FUMO
Fumo offers an intimate dining space with a great atmosphere. The menu is also very much aligned with local produce and seasonal ingredients – at the moment I'd recommend trying the sake steamed mussels with kimchi butter and shiso leaf. The delicate flavours of this Asian-inspired dish work so well together. See fumorestaurant.com.au
LAMB, PALETTE DINING
Located in Katoomba, Palette dining is one of the leaders in the slow food movement in the area, with most of their ingredients sourced from within the abundance of the region. My favourite dish is the lamb shoulder with walnuts, molasses, currents and pecorino. We truly are spoilt when it comes to produce in the Greater Blue Mountains. See palettedining.com
WILD SCALLOP TARTARE, CINNABAR KITCHEN
The wild scallop tartare with wakame and pickled ginger is just one of the exciting dishes on the "Travel the world in one night" menu by Corinne Evatt and Mary-Jane Craig, who ran Ashcrofts restaurant before opening this new addition to the Blackheath culinary scene. Be prepared for a foodie adventure. There's a gorgonzola dessert on the menu. See cinnabar.kitchen
LOCAL CHEESE, THE CARRINGTON CELLAR AND DELI
In my opinion, the Carrington Cellar and Deli is the best deli experience in the Blue Mountains and another one on my must-visit list. The deli has an incredible local cheese and produce selection, which you can pair with the unique range of wines in the cellar. Perfection! See thecarrington.com.au
SHIRAZ, DRYRIDGE ESTATE
Located in the nearby Megalong Valley, Dryridge Estate is a boutique vineyard with stunning views to spend an afternoon drinking wine in the sunshine. I'd recommend trying the 2016 "Jack" Shiraz. They also have a spectacular selection of cheese on their cheese platter. See dryridge.com.au
Nancy Kinchela is the executive chef at Emirates One&Only Wolgan Valley. She began her career at the Sofitel in Melbourne before moving to London where she worked at the Savoy and Lindsay House. Other work includes Emirates Towers Hotel in Dubai and the Heritage House in Northern California, The Club at the Saujana in Kuala Lumpur and the Saxon Boutique Hotel, Villas and Spa in Johannesburg. She was awarded "Chef of the Year" at the Chain De Rotissuer in Malaysia, Gold Medal (Best in Class, British Cuisine) at London Olympia and "Les Grand Dames" as one of the Top 10 Female Chefs at a ceremony in Switzerland.