All posts by David Penistone

David Penistone moved to Australia in 2007 following a stint as Head Chef at The Reindeer Gastro Pub in Nottingham, England. He worked for a year at Café Bondi before joining The Keystone Group in 2008 as Head Chef for Cargo Bar/Lounge. David has drawn on his experience of British gastro pubs to influence the changing menu, creating pub classics with a touch of flair and creating a menu that now focuses on gourmet burgers, fresh seafood dishes, ribs and steaks.

Sauce In a sauce pan on a low heat gently fry the chopped garlic but do not allow to brown as this will taste bitter. Add the white wine to...

November 2, 2018

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