Ian works with leading organisations, brands and products as a consultant chef and ambassador. Here are some of his current partnerships.
CONSULTANT, MELBOURNE RACING CLUB & BLACK CAVIAR RESTAURANT
Caulfield Racecourse, Station Street, Caulfield East. t: 1300 GO RACE
mrc.racing.com (Black Caviar Restaurant)
In 2013, Ian was invited on board as the official chef-in-residence for Melbourne Racing Club‘s newest venue, Black Caviar Restaurant, Caulfield’s premier dining facility. Ian is on hand and on track each and every race meet of the year to designing menus, training kitchen staff and taking the Executive Chef-in-residence role across the fine dining restaurant as well as the Committee Room, servicing a huge number of guests on each of their race days throughout the year.
Paired with exemplary service and unbeatable views of the track, Ian’s multi-course menu offers a sophisticated, restaurant-quality dining experience at some of this country’s most exciting horse racing events.
CONSULTANT, CRAIG’S ROYAL HOTEL BALLARAT
Lydiard Street South, Ballarat. t: +613 5331 1377
Craig’s Royal Hotel recruited Ian as part of a plan to put Ballarat on the wider culinary map.
Ian works closely with head chef, Shannon Easton to develop a menu of continental inspired dishes that champion locally-sourced, seasonal produce where possible.
“It’s not my restaurant so you won’t find me in the kitchen every day,” says Curley.
“My role is to act as a mentor to Shannon and his team and help them deliver a first-class experience throughout. We’re not aiming to deliver fine dining, we’re aiming to deliver an appealing and sophisticated selection of produce driven, well-executed dishes at everyday dining prices.”
AMBASSADOR, OLSSON’S SALT
Olsson’s have been producing solar sea salt since 1964, producing gourmet sea salt to chefs, restaurants and foodies around Australia and internationally.
Ian uses Olsson’s sea salt across his venues and projects and is an ambassador for the product, regularly showcasing the salt at events and demonstrations across Australia.
Ian on Olsson’s:
“Olsson’s salt is unique because of their location in both the Eyre Peninsula and Rockhampton. The salt pans come from the most pristine bodies of water left on earth. The result is beautiful salt, rich in minerals and goodness that is simply the best to use in cooking.”
AMBASSADOR, COBRAM ESTATE OLIVE OIL
Cobram Estate produce the finest, award-winning olive oils in Australia. Their ethos of: “Celebrating life, family, friends, good food and good health,” is one of the reasons Ian is an ambassador for their products.
Ian on Cobram Estate:
“It’s their passion for purity that ensures freshness and flavour in their olive oils. Cobram Estate take care of every stage of production, from planting and picking, to processing and bottling.”
AMBASSADOR, ŌRA KING SALMON
When aspiring to exceptional culinary standards, Ōra King salmon is the first and only choice for discerning chefs around the world, including Ian who is an ambassador for the brand and uses the product in his restaurants.
The high oil content present in the Ōra King breed can be seen in the striking marbled fat lines within the bright orange flesh, instantly drawing comparison to Wagyu.
AMBASSADOR, YARRA VALLEY CAVIAR
Yarra Valley Caviar is an export approved boutique fresh water aquaculture farm located at the base of the Rubicon River in the Yarra Valley region of rural Victoria.
It is the only dedicated Australian producer of fresh water Atlantic Salmon and a staunch believer in the humane treatment of its fish, taking a completely natural approach to its rearing and roe extraction.
The fish are milked for roe entirely by hand, once a year, under a completely natural anaesthetic of clove oil, and are then gently placed back in their ponds to spawn again the following year.