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Olive doughnut recipe: Josh Gregory

Sugar & jam step aside, the doughnut is now savoury. One of our young chefs,  Josh Gregory from Biota Dining in Bowral NSW shares his Cockatoo Grove Olive Oil Doughnut recipe, which we featured at our awards night earlier this year.   Olive Oil Doughnuts Preparation time: 2 hours (includes proving time) Cooking time: 10 […]

The Art of Hospitality

The importance of building a restaurant team “The relationship between front & back of house is a key contributing factor to the success that we’ve had,” says Megan Rhoades-Brown. Restaurants are more than the food and the service. It is a place where the art of hospitality can blossom delivering an exceptional experience for customers. […]

The Good Oil

Written by Lilani Goonesena. The screech of cockatoos pierces the air on a cold winter’s day. “They’re a pain in the ass,” pronounces Ken Dugan with wry affection. We are at Cockatoo Grove in Cobram on the first day of the 2015 produce tour in Victoria.  Ken, who founded and sold Cobram Oil, the biggest olive oil […]