Hot Talent Award

Highlighting a future star of the restaurant scene.

Jo Barrett Oakridge

BARRETT’S WORK AS senior sous to head chef Matt Stone has taken Oakridge winery’s restaurant to new heights since their move there in mid-2015. Specialising in breads and pastry, Barrett earned her stripes at Movida, Tivoli Road Bakery and Long Shot Café, where she worked closely with Shaun Quade (Lûmé). “I got into pastry so I could have a better understanding of how the whole kitchen works – I fell in love with the creative side to pastry,” says Barrett, 27. It was her fascination with sustainability and provenance that lead her to work with Matt Stone for the first time at Joost Bakker’s Sydney Greenhouse, and this is the compass that guides her pastry menu at Oakridge. “Having the kitchen garden and suppliers close by makes it easy to be very connected to what’s in season. It forces me to be more creative.” Barrett immerses herself in commitments outside of Oakridge including secret supper club Private Dining Room and Fully Booked, a social community of women in food and wine. We’re betting one of the best young chefs in Australia is about to do some serious trail blazing. ´ 864 Maroondah Hwy, Coldstream 3770. 03 9738 9900. www.oakridgewines.com.au.