Private Chef Zach Green

warm welcome from Zach Green, The Storyteller Chef

Food has always played a big part in my life. It connects me to culture, to family, and to

the memory of my Nan, who taught me how food can tell a story. With her, I learnt

that every meal can carry meaning, and every ingredient has something to say.

As a proud Indigenous man, I see food as a way to keep our culture strong. It holds our

history, our knowledge and our connection to the land. Through my work as The

Storyteller Chef, I aim to pass on these stories through shared meals, cultural events

and working with others who care about truth and tradition.

Family means everything to me. My wife and our four boys keep me grounded and

remind me every day of what truly matters. I’m part chef, part dad, part storyteller.

I began my culinary journey at a country resort in

Victoria, at a young age. Cooking has always been

more than just a profession for me. The kitchen is my

sanctuary, a place where I can express who I am,

freely and authentically.

“Every flame, every

dish and every story

connects us back to

Country.

For me, cooking is...

Each dish celebrates the deep connection between people, place and produce, honouring the world’s longest continuing culture.

I learned to cook at...

I started my culinary journey in Country Victoria, in a little restaurant called Willowlake

A cooking secret...

Bringing the outback to your home.

My menus

Always Was

STARTER

All inclusive

Seared Eva Valley Beef – Tender Eva Valley Meat seared over high heat, accompanied by Muntries & Charred Native Garlic

Smoked Beetroot & Kakadu Plum Carpaccio with Saltbush Dukkah

FIRST COURSE

Choose 2 dishes

Kingfish Sashimi – Fresh kingfish with Geraldton Wax, Desert Lime, pickled karkalla, and toasted sesame

Paperbark-Roasted Pumpkin with Wattleseed & Lemon Myrtle Macadamia Cream

MAIN COURSE

Choose 1 dish

Charcoal-Grilled Whole Snapper – Whole snapper grilled over charcoal, finished with Fermented Chilli and Crab Sauce, and served with seasonal native vegetables

DESSERT

All inclusive

Green Ant Cheesecake - strawberry gum colouis

Our Culture, Our Food, Our Stories

STARTER

Choose 2 dishes

Beef Tataki – Thinly sliced seared beef, dressed with Davidson Plum Reduction & Finger Lime

Charred Eggplant with Cannelli Mash, Saltbush Dukkah and Fingerlime

FIRST COURSE

Choose 2 dishes

Crocodile Laksa

Half Shell Scallops - Saltbush Butter

MAIN COURSE

Choose 1 dish

Ember-Roasted Lamb Backstrap – Lamb backstrap roasted over ember coals, crusted with Pepperberry and glazed with Kakadu Plum, served with smoked native salt

DESSERT

Choose 1 dish

Kakadu Plum Tart with Macadamia Crumb & Yuzu Glaze

The Storyteller Chef

STARTER

Choose 2 dishes

Kingfish Sashmi – Desert Lime, Pickled Ginger, Seasame & Coconut broth

Kangaroo Tartar - Bush tomato glaze balsamic

FIRST COURSE

Choose 2 dishes

Fire-Roasted Magpie Goose Breast – Roasted over open flame, served with Maple and Fig Glazed

Beef Short Rib – Slow-braised beef short rib finished with Native Pepperberry & Red Wine Reduction, served with saltbush dukkah potato puree