Zoe Birch

Chef Zoe Birch's culinary philosophy is deeply rooted in an ethos of profound connection and uncompromising integrity. At Greasy Zoe's, she cultivates an intimate, home-like dining experience, ensuring guests feel welcome to engage directly with her and her partner. This transparency extends to every aspect of the restaurant, where there is "nothing to hide," mirroring their commitment to honest cooking and building a lifestyle that genuinely reflects their values. Central to her approach is an unwavering dedication to hyper-local and sustainable ingredient sourcing. Birch fosters direct, often familial, relationships with farmers within the Nillumbik Shire and nearby Yarra Valley, viewing them as friends rather than mere suppliers. She personally visits farms, picks produce, and listens to the stories and challenges of cultivation, which in turn inspires her daily evolving menu. Specific examples include Tuerong Farm for ancient grains, Schulz Dairy for organic cream, a microbiologist in Badger Creek for outdoor-grown mushrooms, and Heidy's Pastured Poultry, which she actively supports through her menu choices. Waste minimization is paramount, with all green waste returning to local farms for composting. Birch's vision extends to educating and inspiring greater appreciation for food. She aims to re-naturalize guests' relationship with what they eat by sharing the context of each ingredient – the labor, the cost, and the environmental factors involved. This "less is more" approach allows her to champion small-scale producers and demonstrate how dining can support communities and tread lightly on the environment without sacrificing quality or artistry. The constant challenge of working with seasonal, often unexpected produce, and the joy derived from this process, forms the very core of her enduring passion and success. Chef Zoe Birch's technical mastery is characterized by an exhaustive, from-scratch approach, encompassing everything from her signature 24-hour fermented sourdough (using heirloom flours from Tuerong Farm) and house-made cultured butter (with Schulz Dairy organic cream, seasoned with sunflower seed miso) to soft cheeses, preserves, and dehydrations. She describes herself as a physical learner who enjoys the hands-on process of creation, constantly challenging herself to "make everything" and derive inspiration directly from the produce. The menu at Greasy Zoe's is a daily evolving expression of seasonality and intuition, never written down and designed to remain fluid and responsive to what is available from her network of hyper-local farmers. Birch deliberately avoids copying others' dishes, preferring to create "something different, maybe something a bit more unexpected." This instinctive cooking allows her to maintain consistency while continually innovating. In terms of flavor and plating, her style is refined yet approachable, focusing on highlighting the inherent qualities of the ingredients. Dishes are artfully constructed to tell a story and emphasize freshness. Her bread service, strategically placed with the last entrée, is designed for "mopping up sauces," encouraging a relaxed, casual fine dining experience where guests feel comfortable using their hands. Desserts lean towards the savory side of sweet, offering a balanced conclusion to the meal. Legendary signature dishes and elements include: * 24-hour fermented sourdough with house-made cultured butter and sunflower seed miso. * Croissant pastry tart with almond miso, basil, zucchini, and agretti. * Wakame egg custard, cucumber, and garlic scapes served with a spear grass doughnut topped with macadamia and Murray cod roe. * Cow’s milk cheddar (aged for a full year) grated over blackcurrant jam served on a warm spelt crumpet. * Duck egg custard, rhubarb, purple basil, and 90 percent dark chocolate from Castlemaine. * Consistent inclusion of mushroom dishes (sourced from a microbiologist in Badger Creek) and chicken dishes (to support Heidy's Pastured Poultry) on the menu.

Career

• Chef (early career) at Various venues in Traawool (Goulburn Valley), Traawool
• Chef at Middle Brighton Baths, Melbourne
• Chef at The Courthouse Hotel, Melbourne
• Chef at Healesville Hotel, Healesville
• Co-Owner/Chef at Greasy Zoe's, Hurstbridge