Chef Toby Nolan

A moment for the portobello 🍄‍🟫

A considered vegetarian plate built around the humble portobello mushroom.
Crispy potato cake layered with sautéed mushrooms, citrus pesto and wasabi mayo, finished with sesame and fresh herbs.
Balanced, textural and full of flavour — proof that vegetarian dishes deserve just as much attention as any centre-plate protein.

Last-minute NYE chaos, but we made it happen 🥂✨

Sometimes the best nights come together in the shortest amount of time. A last-minute New Year’s Eve function meant whipping up 35 meringues and getting them out the door within just a couple of hours. No time to overthink — just prep, pipe, bake and trust the process. Big reminder that pressure creates growth, and I’m grateful for nights like this that push me and prove what’s possible. Onto the next one.

Little Christmas trees you can eat 🎄🧁
Soft cupcakes piled high with silky green buttercream, candy canes, festive choc pops and a Santa on top of every one ✨🎅
Baked for the silly season and guaranteed to disappear faster than presents on Christmas morning 🎁🍭

Sunshine layers and citrus bites 🍋🍊
Vanilla Orange Sponge Cake stacked with whipped cream and topped with fresh lemon + orange — simple, sweet, and seriously irresistible.

✨ Happy International Chefs Day ✨
Today’s a good reminder of how lucky I am to be part of this industry. Huge thanks to everyone who’s supported me along the way — my mentors, teachers, and all the incredible chefs I’ve had the privilege to learn from and work beside.
Every kitchen, every service, every challenge has shaped who I am as a chef today. Grateful for the journey so far — and excited for everything still to come 👨‍🍳🔥

Warmer days are on the way, and that means it’s time to fire up the grill 🔥
Nothing quite says Australian summer and warmth like an afternoon barbecue — good food, fresh salads (like Lucy’s Turkish salad), and even better company.
Simple ingredients, cooked well, shared around the table. That’s what it’s all about 🇦🇺

• Mixed Berries Panna Cotta •

With the warmth staying to come in on us, we decided to switch up our Vegan Dessert Option. With a nice smooth texture, light and crunchy toppings, it creates the perfect combination of fresh and sweet.
The mixed berries add a nice flavour and makes everyone look forward to summer ☀️

📍Bond Store Wallaroo

APPETISERS & ASIAN APPETISERS TAFE BLOCK

The past two weeks, I completed my second to last TAFE Block at TAFESA Regency Campus.
This block was really enjoyable, making and creating new appetisers and asian dishes.

1 - Compressed Watermelon, Whipped Feta + Red Onion and Mint
2 - Warm Tuna Niçoise Salad
3 - Spanish Tortilla ŵ Romesco Sauce
4 - Saffron & Parmesan Arancini
5 - Sushi Variety
6 - Trio of Bao (Tempura Prawn, Shiitake Mushrooms, Crumbed Chicken)
7 - Sardine Escabeche
8 - Cured Salmon on Black Sesame Rice Cracker
9 - BBQ Chicken and Lemongrass Bun Cha
10 - Satay Pork Skewers ŵ Satay Sauce and Cucumber Relish
11 - Pea and potato Samosa ŵ Kachumba

One to go!!

👨‍🍳✨ Meet Chef Toby — officially unlocked in the kitchen starter pack! Armed with a chopping board, a knife, and a whole lot of enthusiasm 🍴🔪 From apprentice to master, every dish starts with a little passion (and maybe a dash of fun 😅). Stay tuned, the culinary adventures are just heating up! 🔥🍽️

✨ Father’s Day Special ✨
Celebrating Dads with a classic done the Bond Store way — Tiramisu 🍫☕️
One of my favourites! Tasty and fun to produce!
Layers of coffee liqueur–soaked sponge biscuit, silky mascarpone cream, and a dusting of rich cocoa. Smooth, indulgent, and just the right amount of pick-me-up — because Dads deserves nothing less.