Nicky Riemer

Nicky Riemer

 
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Melbourne based, Nicky Riemer is regarded as one of Australia’s leading chef’s. Nicky is now part of the team behind The Prince Wine Store and is cooking “all things delicious” in the kitchen at Bellota Wine Bar & Food as their Head Chef at Bellota.

Once the proud co-owner and head chef of Union Dining in Richmond, Melbourne (2011 to 2017), which offered provincial European cuisine Nicky has continued her love of this style of food and classic cooking techniques at Bellota. Nicky was proud to see the achievements of Union Dining, with consistently maintaing a ‘one star’ rating in The Australian Gourmet Traveller for three years (2015, 2016, 2017), and gaining a coveted ‘one chef’s hat’ status in the 2015, 2016 and 2017 Age Good Food Guides.

Nicky’s career as a chef began over 20 years ago, training under Stephanie Alexander, and she has been the head chef of numerous kitchens in Melbourne, which included Richmond Hill Café & Larder, Mecca Bah and The Melbourne Wine Room, and overseas in Hong Kong Nicky ran the H One kitchen in the IFC tower.

Nicky also loves to talk all things “foodie” on radio and is a sort after commentator. Nicky is a regular guest on Hilary Harper’s Saturday Breakfast show on the ABC, She chats on 3RRR with Cam Smith’s on his Sunday ‘Eat It’ program, and has also featured on 3AW and Radio National. Nicky hosts cooking classes at Essential Ingredient and at The NEFF Market Kitchen at the South Melbourne Market and often appears at Food Festivals as a guest chef. She has visited Auckland, Florida and many parts of Australia as a guest chef and continues to spread her love of local produce and classic cooking. Nicky is also proud to say she has been a judge for the delicious. Annual Produce Awards for the past three years alongside some of Australia’s best chefs.

“I try to create unique menus that impress and stand out from the crowd, but more importantly, I want my menus to offer a sense of provenance and bring back flavours that often get lost in modern cooking techniques.”

“And now at Bellota I get to continue my love affair with stunning Victorian ingredients, cooking classic dishes that suit the amazing wine on offer at Bellota. Working with Michael McNamara and Alex Wilcox at the Prince Wine Store also means I get to create an array of “one off” menus designed to be enjoyed with some pretty amazing wines. The annual Grand Marque Champagne Dinner is my personal favourite, what chef wouldn’t love the challenge of food matching to the best champagne in the world!.”