Casual, relaxed dining space for up to one hundred people, with air-conditioned or al fresco options & walls adorned with beautiful artwork from the Gallery next door. The menu is eclectic & dynamic, featuring local products & organic ingredients.

Years Of Service
12 years for Renee & 20 for Julz

Cooking Style
The ubiquitous 'Mod Oz'

Product
Good quality local ingredients, organically or sustainably produced where ever possible, treated with care & simplicity, utilizing a variety of influences & techniques including southern European, Asian & Middle Eastern. Allergies & dietary needs are accomodated where ever possible, including the provision of house-made gluten free breads.

Chef's Training
Classicical culinary training for Renee as an Apprentice at Hamilton TAFE. Between 1997 & 2000 Renee competed & obtained high recognition in a variety of culinary competitions, including NSW Restaurant & Catering Apprentice of the Year & Salon Culinaire, culminating in participation & winning gold as part of the Australian Junior Culinary Team at the World Culinary olympics in Germany in 2000.

Julz is a self-taught chef with a Bachelor of Applied Science in Occupational Therapy. Every day in the hospitality industry has been an opportunity to learn. Sustainability in agriculture has become an abiding philosphy, with an assortment of salad leaves & herbs being grown organically in Julz' home plot to suppliment the restaurant's daily requirements.

Work History and Experience
Renee commenced her apprenticeship at Scratchley's Restaurant on the Wharf in Newcastle, completing it at Bay Vews Restaurant, Warners Bay. A short stint at Seasons Restaurant in Pokolbin, preceded a move north to Queensland to become the Executive Chef of the Calypso Plaza Resort for over a year. In 2004, Renee returned to the Hunter Valley & joined the small team of Cafe Crocodile at de Iuliis Wines.

After working for over 10 years as an Occupational therapist, Julz switched industries in 1988 & commenced working in Sydney as a waiter for a number of people including Annie Parmentier; moving to the Hunter in 1990 & leasing the small premises at Wandin Valley which was christened Cafe Crocodile. The business moved to larger premises at de Iuliis Winery in late 2004, extensively renovating these premises in late 2007 & reopening in early 2008 as Cracked Pepper Restaurant.

A Recipe
Ingredients
Chocolate brownie & ice cream 'stack' with spiced cherries

Serves 8

Ingredients
150gm unsalted butter
300gm dark chocolate
1 1/4 cups brown sugar
2/3 cup rice flour
1/4 cup gluten free cornflour
3 eggs
2 tspn vanilla essence
1/2 cup dark chocolate chips
1/2 cup cream
100gm whole macadamias


Method
Preheat oven to 160 degrees & line a 19cm x 29cm shallow pan with baking paper. Melt butter & chocolate over a low heat, stirring till the mixture is smooth. Add sugar & stir till dissolved. Transfer to a large bowl & allow to cool.

Sift flours 3 times then whisk in eggs, one at a time. Combine this with the chocolate & add the vanilla, chocolate chips, cream & nuts, stirring well after each addition. Spread into the baking pan & coook for 20minutes, then cover with foil & cook for another 20 minutes.

Allow to cool before turning out of the tin & slicing into portions. Serve 2 pieces in a stack with good quality ice cream as the filling & garnished with poached fruit


Handy Tips

Menu
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