FOOD AND DRINK
Our food changes often. At times, too often. So as unpredictable as the seasons are fast becoming, we thrive on the excitement of what's currently available. Much to my stress (and amazement), this unpredictability seems to suit Harry well. What is predictable is how quality produce can really shine on a plate. Our menus are designed for sharing and - although Harry comes from Punjab, North India - the flavours aren't typically "authentic" Indian nor Punjabi. Instead, he purposely blends spices to create flavours reminiscent of his heritage, marrying them with local Australian produce in a non-traditional way. Think of fenugreek scented bread with coconut ghee or aromatic snapper curry with eucalyptus oil and fermented chilli. Our aim is to create dishes that are fresh, bright and light - using spices to enhance but never overtake - food that is layered, interesting and just plain delicious.
Welcome to our roving dining room. A place where we share our love for good food and wine in a relaxed, genuinely warm and familial space.
BIJI DINING
Back in the day, Biji is what Harry called his grandma - a natural talent in the kitchen, relentlessly and ever lovingly cooking for her generational household... and it's from his Indian roots our food takes it's inspiration. We started Biji Dining in 2016 as our "little project", a fun, creative avenue for exploration of new ideas and curiosity. Over the years, it has allowed us to travel, meet, cook and collaborate with some of this country's most talented chefs, farmers, wine makers, fishers and growers - teaching us ways that promote the things we believe in.
Today, Biji Dining is our "nomadic pop up project". A way of connecting better with people and our land through the food we create.
We feel continually blessed to be able to do what we love and travel to places near and far.