Julian Hills

Julian Hills' culinary philosophy is deeply rooted in a profound connection to ingredients, a relentless pursuit of discovery, and a commitment to authenticity. His core ethos centers on creating a transformative dining experience that is both intimate and surprising, where each dish serves as a unique exploration. He operates a small, degustation-only venue, Navi – a long-held dream reflecting his desire for direct engagement with diners and complete control over the creative process. Ingredient sourcing is paramount to Hills, driven by a philosophy of sustainability and ethical farming. He actively nurtures relationships with like-minded farmers and producers, ensuring the highest quality local ingredients. This is exemplified by his extensive work with truffles, where he meticulously selects different varieties from various Australian regions—Manjimup, Tasmania, ACT, NSW, Victoria, South Australia—to perfectly match and enhance specific dishes, considering their unique terroir, aroma, and ripening stages. He also embraces native Australian produce, having learned from Indigenous foragers like Lionel Lauch and sourcing from specialized growers and even a friend's farm. This connection to the land and its seasonal offerings, evident since his childhood foraging experiences, underpins his entire approach. Hills' overarching vision is to create food that "resonates with diners," taking them on a journey that "breaks the shackles of everyday life." He seeks to excite and educate diners about the potential of ingredients, rather than overwhelming them. His constant curiosity means he is "always open to discovering a new thing," rarely repeating dishes and consistently thinking about new flavor combinations, even dreaming about them. This passion for innovation, combined with a deep respect for the provenance of his ingredients and the craftsmanship involved in every aspect of dining—including his self-made ceramics—defines his distinctive culinary identity. Chef Julian Hills' signature approach is a sophisticated fusion of "rigorous European technique" and "Eastern philosophy," heavily influenced by his extensive global travels, particularly to Japan. His technical mastery is evident in his nuanced handling of ingredients, designed to enhance rather than dominate. For instance, with truffles, he employs a variety of techniques beyond simple shaving, including fermenting, poaching in sherry, pureeing, infusing under the skin of poultry or within crepinettes, and grating into warm dressings. He meticulously controls cooking temperatures, noting that truffles release their full potential between 60 and 70 degrees Celsius without losing their delicate flavors. His approach to flavor and plating emphasizes intricate detail and a cohesive "journey of small dishes." Navi's degustation menu, often comprising around 13 plates presented as an 8-course experience, showcases his ability to layer complexity while maintaining balance. A hallmark is his annual "month of truffle menu," where every course features a different truffle, chosen specifically for its ability to enhance a particular dish, from fish to dry-aged duck. Hills' Fine Arts background profoundly influences his plating, with hand-made ceramics integral to the presentation, elevating each dish to an artistic composition. He prioritizes direct interaction with diners, serving and explaining dishes himself to break down barriers and share the story and intention behind his creations, making the dining experience a true "theatre." His innovative spirit means he is constantly evolving, rarely repeating dishes once perfected, always seeking the "next thing" in culinary discovery.