Guy Jeffreys is the executive chef for Fogarty Wine Group and directs the menu at Millbrook Winery in Jarrahdale and at Bunkers Beach House in the Bunker Bay.
Millbrook Winery in Jarrahdale serves estate-grown modern country food. While featuring local artisan producers on the menu, the kitchen team are known for growing heirloom vegetables from saved seed in the property’s one acre garden.
This approach to food has won the venue much acclaim over the past 12 years. Under Guy’s guidance the restaurant has been named WA restaurant of the year by Gourmet Traveller and received a critics choice review in The New York Times and two hats in the Australian Good Food Guide. Jeffreys was named West Australian Chef of the Year by the WA Food Guide in 2017.
Bunkers Beach House, a casual seafood eatery, serves only West Australian seafood. While Jeffreys uses vegetables grown at Millbrook Winery, the kitchen team are known for serving only line-caught or by-catch West Australian seafood.
Spicy chicken mince lettuce cups – serves 4
- Splash of vegetable oil
- 100g chicken mince
- 2 chillies, sliced (the hotter the better)
- 2 clove garlic, sliced
- 1 tablespoon sugar
- 4 tablespoons fish sauce
- 1 baby gem lettuce heart shredded, outer leaves reserved
- ½ cup cooked rice
- Juice of 1 lemon
- Outer baby gem lettuce leaves
- Coriander and mint leaves
- 1 tablespoon toasted ground rice
- Heat a wok until screaming hot. Stir fry chicken mince in the veg oil for a second breaking it up.
- Add chillies, garlic and sugar. Stir fry for a minute then add fish sauce and about 100ml water.
- Bring to the boil then add shredded lettuce heart, cooked rice and lemon juice, stir through and turn off the heat.
- To serve spoon spicy mince mix into lettuce cups, sprinkle over a pinch of toasted ground rice and garnish with herbs.
- Riesling or Vermentino pairs very well with this snack, especially while sitting around the pool on a hot afternoon.