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5 minutes with Andre Nunes

3min March 2nd, 2020

We’re talking to Andre Nunes, head chef at Victoria Park Hotel. He’s taking us back to his origins: Brazil and he talks to us about his forever passion: cooking.

Meet Andre

Hi Andre, thanks for having us. First, we wanted to ask you how would you describe your venue if it was a person?

Charming, elegant and open to any type of friendship.

We can already sense your love for the Vic Park Hotel. What excites you the most about this venue?

The food quality, the ingredients, the love and the passion in our plates. We have built a happy and friendly atmosphere with good food.

What’s your go-to in terms of food?

Any type of barbecue from meats to vegetable. BBQ is my favourite dish to cook because it’s about sharing, we never eat it alone. It’s also a happy environment.

Where do you get your inspiration from when you design a new menu?

My background (Brazil) and places I have visited…There’s something about travelling I can’t really describe but it stays with me forever. I have a good memory when it comes to places or childhood memories. The combination with fruits and savouries on the dish , citrusy seasoning and fresh herbs on top of meats and fish are some examples from my inspirations.

If you could describe the philosophy behind your cooking, it would be…

Where simple is more. My philosophy is to show simplicity with good quality and a touch of love in small details.

Hero Dish

What is your hero dish at the moment?

My hero dish for now is definitely the Brazilian rump cap, topped with chimichurri, a sauce made from fresh herbs olive oil and vinegar.

We would love to learn how you ended up into cooking? What’s your story?

I’ve always loved food and eating so I believe I just wanted to satisfy my soul for started. It was definitely in my family blood: my mum used to drop my young brother and I over to our grandmother’s house so she could look after us while my mum was working. My grandma was Portuguese and she was selling her homemade food to families in the area. We used to hang out a lot in her kitchen and the memories of the smell and taste of her food are still living in me. Cooking has always been a reason to share love.

Quickfire rounds

Hangover cure? Bacon & cheese toastie

Coffee – Black or white? Black

3am “on the way home” feed? Pizza

Drink of choice? Whisky (green label more specifically) 

One food you can’t stand? Liver

Andre – Thanks for having us. Let’s cheers to your nomination for the Best Chef of the Year at the AVIES (AusVenueCo Award) and good luck for the finale!

In the spirit of reconciliation, Australian venue Co. acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.

Australian venue Co. is a place free from discrimination, where everyone belongs. We respect and celebrate the diversity of our communities, including people of all cultural and faith backgrounds, classes, gender and sexual identities, ages and abilities and we are committed to creating a safe and welcoming space for all.