News Neilsons Kitchen: A Cut Above

Thirty years in the kitchen? Now that's a recipe for success.

In the heart of Traralgon, Neilsons Kitchen has been dishing up delicious surprises for decades. Think top-notch Gippsland produce, clever flavour combinations and a chef who isn't afraid to shake things up.

Husband-and-wife duo Lewis and Bec Prince have been running the show since 2008, but Lewis's story with Neilsons started long before that. He first stepped into the kitchen as an apprentice under original owner Brad Neilson and, almost 30 years later, he's still cooking up a storm. Clearly, he's found his happy place.

And it's easy to see why. With Gippsland's incredible food bowl on his doorstep, Lewis has no shortage of inspiration. Local farmers, growers and artisan producers are the stars of the show, with a little culinary magic thrown in for good measure.

Set inside a beautifully restored Californian bungalow on Seymour Street, Neilsons has plenty of charm, but it's what's happening in the kitchen that'll really grab your attention.

The menu takes familiar favourites and gives them a deliciously unexpected twist. BBQ kangaroo skewers get a smoky hit of pepperberry, grilled scallops meet smoked chilli butter, and a lobster croissant proves that some things in life are simply too good to resist.

Gippsland cheesemakers get their moment in the spotlight too, with Old Telegraph Road Brie and Maffra Tasty teamed with house-made lavosh and quince jam.

Still hungry? Tuck into Gippsland lamb osso bucco with thyme jus and mint jelly, a juicy local steak, or twirl your fork through bucatini loaded with tiger prawns and spanner crab.

And then there's the signature fried chicken, served with hot honey mustard and dill pickles. Who said fine dining had to be fancy?

With Lewis working his magic in the kitchen, Bec making everyone feel right at home and Gippsland produce taking centre stage, Neilsons Kitchen is proof that some things just keep getting better with age.