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Namoi Hotel
Maitland St, Narrabri
6792 2147
todd’s bistro
Lunch 12-2pm | Dinner 6-8.30pm | Mon-Fri
Polo X
Raffles
Thursdays.
From 6pm
VRa Raffles
Fridays.
From 6pm
jokeR
jackPot
now $1400
Pick the Joker
card to win.
Following VRA
Raffles
.
lingeRie
ladies
Every 2nd Thursday
from 6.30pm
26th February
5th March
$8 LuNch
sPecials
($10 extra large serve)
$15 DiNNER
sPecials
Newly renovated
dining area
Complimentary tea
& Coffee machine
takeaway available
6792 2147
TRy ouR DELiciouS
set dinneR menu
with fantastic options such as
tender beef ribs with our special
smoky bbQ sauce, salad & chips.
Specials valid Feb 23rd - Mar 1st
Victoria Bitter Blocks ...................
$
48
XXXX Gold Stubs/Cans 24pk .....
$
37
Specials valid Mar 2nd - Mar 8th
Pure Blonde Stubbies .................
$
45
Tooheys New Blocks ..................
$
45
Crown Lager 24pk ......................
$
47
Specials valid Feb 23rd - Mar 8th
Russian Std Vodka 700ml ...........
$
35
Jameson Irish Whisky 700ml ......
$
44
Smirnoff Ice Red 4.5% 4x300ml ..
$
17
Wild Turkey & Cola 10x375ml .....
$
50
Jacobs Ck Sauv Blanc 750ml .....
$
12
Jacobs Ck Reserve Range- 2 for
$
26
Oyster Bay Range 750ml ...........
$
17
Stanley Fresh Dry White 4L ........
$
14
How did you come to Narrabri?
I was born in Narrabri. I have
lived here my whole life, it’s a
great little town with plenty of
opportunities.
What do you do for work?
I’m the Head Chef at the Namoi
Hotel. The one and only Chef
(lol). I am responsible for prepa-
ration and cooking of meals and
running the business.
How and why did you get start-
ed in the industry?
At the age of 14, I used to help
my brother cook in his fish and
chip shop. This is when I realised I
had a passion for food.
Why have you continued?
I have always loved cooking food,
from the age of ten, cooking 2
minute noodles after school, until
now. I also love to eat it as well!
What are your interests?
I live on a farm with my family. I
enjoy doing jobs around the farm
with cattle and tractors. I also like
to catch the odd fish in my spare
time... not that there’s a lot of that
with four kids!
What is your speciality?
I enjoy making pastas and would
have to say my favourite would
be Sweet Chilli Chicken Pasta
with Hokkien noodles. This is very
popular.
From where do you draw inspi-
ration?
Probably my dad. He was a great
camp oven cook. I remember
when I was young we used to
have fresh fish and chips cooked
in the camp oven on Good Fri-
day. It was the best.
Chefs you look up to and why?
Denise Brown and James Ben-
nett. The two chefs that gave me
an opportunity to complete an
apprenticeship. I was very lucky
and got to work with many dif-
ferent chefs during my time as an
apprentice. This was very ben-
eficial as I learnt many different
techniques and methods.
What has been your greatest
creation so far and why?
If you ask the waitresses and
Chefs I’ve previously worked with,
they would probably say a mess!
What is a kitchen utensil that
you cannot live without?
A good sharp knife is handy in
the kitchen (although finding
one is another challenge). Also
a good strong pair of tongs, or
several. I seem to lose many pairs
in a busy service.
If you were to publish a cook
book, what would be the title?
I’m not sure I haven’t thought too
much about it. Maybe “Simply
Fresh”... a cook book with simple
recipes based on using local fresh
produce.
todd manton
head chef - namoi hotel
Interview
February 19th - March 4th
iNarrabri Magazine 7