Chef Tony

Meet Chef Tony - THE Celebrity Chef

Chef Tony personally officiates and offers his expertise in the development of his ego allowing us to provide:

  • gourmet foods at wine and food festivals.
    At present, depending upon the seasonal whims of Chef Tony, we are cooking:

    1. Sweet and savoury tartlets.

    2. A gourmet sausage prepared especially for us by David Dargaville (a consistent winner of National awards for his sausages) of Flora Hill Meats. This sausage is hand made using our Shiraz Reduction Sauce and served in a specially made roll with a shiraz/onion jam.

    3. our Chef Tony Slurpees

  • And an opportunity for you to purchase our Chef Tony;

    1. Shiraz Reduction Sauce

    2. White Wine Reduction Sauce

    3. Rosemary and Cardamom Infused Honey

    4. Mustard Honey

Our Next Events

1st and 3rd Sunday of every month 9.00am – 1.00pm - MSFM at Debney Park, 169 Mt Alexander Road , Flemington, Victoria.

2nd Saturday of every month 9.00am – 1.00pm - Bendigo Community Farmers Market, right in the middle of the CBD at the Rosalind Park end of Williamson St.

3rd Saturday of every month 8.00am – 1.00pm - Echuca Community Farmers Market, Alton Reserve, Hare St , Echuca.

25th March 12.00pm – 6.00pm - BARACCA on the banks of the Yarra, The ‘Baracca’ at the Veneto Club,191 Bulleen Rd., Bulleen.

31st March 10.00am – 3.00pm - PepperGreen Farm Community Festival, Thunder Street. Bendigo.

8th April 11.00pm – 5.00pm - Strategem Bendigo Winemakers Festival , Castlemaine Botanical Park Cnr Walker Street & Downes Road Castlemaine, Victoria Australia

April 14th 9am - 7pm & 15th 10am-4pm - Casey Food, Wine and Jazz Festival Old Cheese Factory, Homestead Rd, Berwick.

May 5th 10am-4.30pm & 6th 9am-4pm - Grampians Grape Escape Halls Gap Village Oval.

October - Heathcote Wine and Food Festival

Wherever possible, Chef Tony only uses sustainable/bio degradable products to produce his Festival foods.

Chef Tony uses Areca palm leaf plates. The forming of the plates involves no chemicals, resins, dyes or synthetic material. It begins with the collection of the palm leaf sheaths which are pressure washed. The clean fibre is then sterilized at 180ºC through a pre-heated molding process where the product acquires its shape. The leaf of the Areca palm is extensively cultivated in South India. The leaf sheath naturally dries, falls and regenerates.

Chef Tony uses a revolutionary new product - biodegradable corn starch knives and forks.

Chef Tony Reduction Sauces

My Chef Tony Shiraz Reduction Sauce is loosely based upon an old Italian classic called Vino Cotto (wine boiled). I simply cook down a 2008 Heathcote Shiraz with a carefully selected mix of spices for six hours, thereby intensifying the flavours and evaporating off the alcohol. The end result is a sticky ruby coloured sauce containing the essence of the 2008 shiraz berry.

Whereas, my White Wine Reduction Sauce is a self inspired sauce made from a King Valley unwooded chardonnay cooked down for seven hours and infused with an Asian root called polygonatan (Ngoc Truc) and premium dried figs.

These sauces may be used both in savoury and sweet dishes.

Use them in savoury dishes where you would use a jus or a balsamic reduction.

After you cook meats (beef steak, lamb cutlets, chicken or game) simply deglaze the pan with a Chef Tony Reduction. It is up to your own decadence, whether you add cream to finish the sauce or not! Chef tony Shiraz Reduction Sauce is brilliant in cutting the fat in lamb or duck dishes.

Use it as the liqueur for poaching pears (and then reduce that liquer down further to make a totally awesome topping with your pears). Also, try them with a touch of garlic shaken into a delicious virgin olive oil as a salad dressing. The resulting dressing marvelously balances the bitterness of a rocket based salad. Now, … ‘where’s that gorgonzola?’

There is a wonderful Italian word - ‘agrodolce.’ Perhaps ‘word’ is an understatement? It refers to a balance between sweet and sour … a masterstroke of culinary brilliance. An ‘agrodolce moment’ is most commonly upon us when we taste fresh strawberries macerated in a couli carefully balanced with the exact touch of balsamic vinegar. I suggest that you take that ‘agrodolce moment’ to a new height by substituting the balsamic with my Chef Tony Shiraz Reduction Sauce.

I want you also to try them as a topping for pancakes and dribbled over Danish waffles. Or, simply souse them over your favourite ice cream (vanilla for the red and chocolate for the white) and curl up on the couch to indulge.

Both also work wonderfully as a base for a spritz on a hot day.

Purchase Chef Tony Reduction Sauces

Shiraz Reduction
@ $16.00 per bottle (plus postage)
@ $144.00 per dozen (plus postage)
@ $300.00 per 25 Litres (Pick up only)

White Wine Reduction

@ $16.00 per bottle (plus postage)
@ $144.00 per dozen (plus postage)
@ $300.00 per 25 Litres (Pick up only)

Chef Tony Honeys

I need to tell you about my honey. When I was originally developing the Shiraz Reduction, I toyed with the idea of using honey in the recipe. So I searched for the best honey I could find and ended up sourcing 30 litres of Gippsland Swamp Gum - an absolutely gorgeous honey.

But after preparing a batch of the reduction, using this honey, tasting the result (both immediately and after ageing - for over a year now), realised that it did not add anything to the sauce. The old adage - keep it simple stupid - came immediately to mind. End result, I had been 'sitting' on some beautiful honey with no home.

Every time I walk past flowering rosemary I smell honey.

"I know, infuse my honey."

So, this I have done. Plus I have added one of my current infatuations - cardamom pods. I also have a Mustard Infused Honey worth a taste too!

Given that I had messed with nature, by concocting this infusion, I decided the honey has to be sold in industrial styled bottles.

I am pleased to report that the honey has sold amazingly well. I am saddened; however, to further report that, despite my belief that I have invented a brand new type of product - honey infusions have been created before.

My current Honey Infusions are made with a Red Box Honey from Muckleford (Central Victoria) -This honey is low GI and high Fructose. I am offering two infusions;

  1. My Standard – Rosemary and Cardamom, &
  2. A New Cum – Mustard.

Chef Tony's Recipes (Dukkah and Zabaglione)

We, at TTS, would welcome your requests for further information regarding our training services and/or Chef Tony.
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© 2011 These pages were designed by TonyW,
Mob: 0405 217 070, Fax: 03 5442 3407,
Postal: Total Training Solutions (Vic) Pty. Ltd. PO Box 1444 Kangaroo Flat, Victoria 3555,
ACN: 146 450 624, ABN: 141 464 506 42

Please note: TonyW does not give warranty, nor accept any liability in relation to the contents of these pages
Sunday 20th May 2012 01:33:18 PM