The chef and co-owner of restaurant O.My, on the outskirts of Melbourne, shares his elegant take on eggs, bacon and toast
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For chef Blayne Bertoncello, it’s no surprise he likes to grow his own food. “My dad and my dad’s dad grew up in farmland down [in] Clyde. They had veggie farms, they were farmers by trade.”
That connection to land is the driving force behind Bertoncello’s restaurant O.My in Beaconsfield on the outskirts of Melbourne, with the kitchen sourcing its fruit, vegetables, eggs and honey from a farm in nearby Cardinia. “The farm is 10 minutes from the restaurant. We use only what we have grown.”
Continue reading… The chef and co-owner of restaurant O.My, on the outskirts of Melbourne, shares his elegant take on eggs, bacon and toastGet our weekend culture and lifestyle emailFor chef Blayne Bertoncello, it’s no surprise he likes to grow his own food. “My dad and my dad’s dad grew up in farmland down [in] Clyde. They had veggie farms, they were farmers by trade.”That connection to land is the driving force behind Bertoncello’s restaurant O.My in Beaconsfield on the outskirts of Melbourne, with the kitchen sourcing its fruit, vegetables, eggs and honey from a farm in nearby Cardinia. “The farm is 10 minutes from the restaurant. We use only what we have grown.”Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Continue reading… Australian food and drink, Australian lifestyle, Restaurants, Chefs, Breakfast, Brunch, Eggs, Food, Life and style
