loader image

International Chef de Cuisine

Our Chef Babur, hailing from a historical region of eastern France, Alsace, known around the world for its pretty villages, wine country, glazed fruit and liquor.

Growing up for Babur meant fresh organic produce and the free-range duck was the normal bounty from the family garden, recalling a favourite dish as a boy was olive oil (harvested and pressed from their own olive grove) drizzled over lentils from a local Lentil Farm. He was surrounded by a big family and that family has just as big a passion for food.

Babur’s beloved journey in the culinary world meandered through study in school at Le Cordon Bleu and then to a Deluxe Reward Gourmet New York Cuisine Certification.

Chef Babur

Chef Babur & Chef Adria

Soon his path led him to create at places like the Hilton Hotel London Kensington, Daniel Boulud Sky Box Restaurant, New York and El Bulli, Spain working next to the elites like, Spanish Chef Ferran Adria, now considered one of the top ten chefs in the world.

Joining Sarabah Estate Vineyard’s ever-growing search to provide more menu sensations for our patrons Chef Babur’s addition of Vegan Croissants (pronounced kwa-sons for the uncertain) to our Chalet is very welcomed and makes us excited for his new Summer Menu. For Chef Babur, becoming a chef wasn’t a decision of duty, but one of calling to an intrinsic love, of nature becoming food. He describes his cooking philosophy as a natural, genuine and humble hospitality and said that he enjoys the ability to transition his personality to the ingredients. The plate is his canvas to illustrate.

When asked what was the most underrated cut of meat, International Chef Babur remarked on the sometimes scared looks received when patrons are presented with a delicate quail or liver, but maintains that the ‘Skirt Hanger’ (found on the belly part of the animal) smeared with classic Dijon mustard, salt and pepper, and olive oil – cooked on an open fire grill, leaving a smoky taste and served with a dried fig jus – my mouth is still watering, take my money!

While he has been here a while, Chef Babur says he still loves the kindness of Australians and enjoys our tropical landscapes, ever-growing and powerful.

For Chef Babur, becoming a chef wasn’t a decision of duty, but one of calling to an intrinsic love, of nature becoming food. He describes his cooking philosophy as a natural, genuine and humble hospitality and said that he enjoys the ability to transition his personality to the ingredients. The plate is his canvas to illustrate.

 

Best Steak in Scenic rim

Black Onyx Steak with SEV Cabernet Jus

Taste it now!

The Best Steak in The Scenic Rim just got better, served with Chef Babur’s Dried Fig and Sarabah Estate Wine Cabernet Jus!

🍷 Ciao Bellas!

IT’S ITALIAN MONTH

Chef Rob’s
Pizza Dough Stretching MASTERCLASS

Chef Rob Pizza making

We are Sarabah Estate Vineyard

Follow Us

0
    0
    Your Cart
    Empty CartYour cart is emptyReturn to Shop
      Apply Coupon