Taylor Cullen
Taylor brings a lifelong passion for food, fire and the outdoors to his role at Flockhill. His culinary journey has spanned luxury lodges, vegan fine dining and top kitchens in Sydney, where he refined his fire-cooking techniques.
AGED DUCK & HONEY
An elegant main showcasing the very best ingredients from Flockhill combined with imagination and a passion for cooking over fire. The creation needs prep-heavy techniques that then allow the food to look simple and stunning on the plate.
FLOCKHILL BEEHIVE
A luxurious concoction made up of white chocolate ganache, home grown pear gelato, crystalised pear, soft meringue and whisky-infused Mānuka Honey. The rocket flowers add a nice peppery flavour which add another sumptuous layer to this wildly delicious dish.
Garden Crudités with Honey & Cultured Butter
A pure celebration of place and a seasonal expression of Flockhill, who wouldn’t want fresh heirloom vegetables dipped in whisky-infused Mānuka Honey and cultured butter?
