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Our Food & Wine Experience

Introducing Head Chef Lizzie Payne

Chef Lizzie Payne

New head chef Lizzy Payne brings passion and infectious enthusiasm to the Twelve Apostles Lodge Walk kitchen. Lizzy has worked in some of Victoria’s finest restaurants and wineries, most recently holding the position of head chef at the Criterion Hotel in Sale.

Originally from Gippsland, Victoria, Lizzy’s extensive experience has seen her feature as a regular chef on regional ABC radio, provide cooking demonstrations at trade food shows across Australia and work with a list of celebrity chefs including Matt Moran, Maggie Beer, Manu Feildel, George Calombaris and Miguel Maestre. Her passion for fresh, sustainable and organic food flourished after working with Australia’s leading eco chef, Matt Stone.

Lizzy will maintain an ecologically responsible kitchen and will use the horticultural skills learnt from her grandparents to further build the lodge’s herb and vegetable garden. Walkers will be treated to a menu that integrates local, seasonal produce with different flavour combinations inspiring a greater connection to the Great Ocean Walk experience.

Aussie bush walking and exquisite meals often don’t go hand in hand. Yet, at the 12 Apostles Lodge they’ve scrunched up the rule book containing dehydrated fodder and weathered sultanas. Pull up a pew each evening and don’t be surprised if you’re eyebrows are raised in unison. Part of this walk’s lure is the in-house chef’s ability to impress and reinvent day after day.

Open your refrigerated lunch container out on track and don’t be taken aback if you’re staring down the barrel of the tastiest light Asian noodle salad you’ve ever eaten in walking pants. Just when the energy levels are dipping, don’t be startled when a raw-food slice is delivered to your weary palm with a knowing nod.

Come evening, it’s your chef’s mission to nourish you in a way that is beautifully presented and equally hearty. Think delicate prawn canapes followed by generous local beef, teamed with a micro-brew. Or perhaps a low-GI breakfast that’ll keep you marching out on track long after you anticipated the first pangs of hunger.

The ethos is simple. Your chef showcases local and regional produce, preparing everything at lodge base. That means your dietary requirements can be catered for and special requests delivered to the table.

Your chef understands that when you’re out walking, food equals footsteps. So don’t worry, she’ll keep you fuelled from the first kilometre to the final farewell hug.

 

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bothfeet roast duck

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