nic backhouse

The Stables at Stones

Nic Backhouse is Chef de Partie of The Stables at Stones, one of two superb restaurants located within the grounds of the Stones of the Yarra Valley complex, a premiere regional food and wine destination.

The Stables The Stables

About Nic Backhouse

Having completed his apprenticeship at Stones of the Yarra Valley, working among the suite of venues including The Stables, The Barn and the regional café and boutique guesthouse Meletos, Nic has a true appreciation of the region and the empowering team of chefs that have pushed and encouraged him in his journey.

Commencing under the guidance of Executive Chef Hugh Davidson, Nic discovered that "the only prerequisite needed to become a great chef is love, passion and drive". Nic's simple yet effective philosophy to "make it nice" and "be better", continues to push him forward in the kitchen and life in general.

After two and a half years at Stones, Hugh encouraged Nic to travel overseas to continue his professional development. Nic accepted a position at Kitchen W8, a renowned London venue which has held a Michelin star for over a decade. Here Executive Chef Mark Kempson mentored Nic, preaching flavour, passing on his phenomenal skills, drive and passion for food and calm demeanour in the kitchen.

Whilst in the UK Nic undertook stages at a series of Michelin starred venues including: The Greenhouse (2 stars); Le Gavroche, governed by Chef Michael Roux Jnr (2 stars); Elystan Street with Chef Philip Howard, (1 star); and Heston Blumenthal's The Fat Duck (3 stars).

After his time abroad Nic arrived in Melbourne full of inspiration and keen to apply his newly learned skills. After a stint at Igni with Chef Aaron Turner, Nic retuned in to where it all began at The Stones of the Yarra Valley in 2018.

At The Stables at Stones, Nic and the team work closely with some of Victoria's finest producers, to develop seasonal menus that showcase the very best the region has to offer. Presenting a regional tasting menu on Friday and Saturday evenings and a shared plates lunch experience on Saturdays and Sundays, The Stables is also a popular private events space frequently used for weddings and celebrations.

Nic has kindly shared with us his recipe for asparagus tartare with Flowerdale Farm baby veg, edible flowers and leaves. Enjoy this dish at The Stables at Stones, or view the recipe on the Flowerdale Farm website.

The Stables at Stones
Stones of the Yarra Valley