Growing THE MENU

The first kitchen garden at the famed New South Wales restaurant Bells at Killcare was originally planted by former head chef, Cameron Cansdell. Surrounded by a large expanse of formal gardens, manicured lawns and immaculately trimmed box hedges, and protected by a rustic post-and-rail fence and giant scarecrow, this tennis court-sized garden appears as a rural remnant of the area’s farming origins.


It’s no leaf-perfect vegetable garden, either, but a working garden, and one of three organic gardens at the boutique hotel and restaurant. “It’s more than just the convenience of growing fresh herbs and vegetables close to the kitchen,” says Cameron. “It’s about being able to prepare and serve freshly picked vegetables to customers within a very short time to maximise flavour.”

The kitchen gardens provide the Bells

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