ex-Aria chef Brendan Hill leads the kitchen at Dogma, a brand new cafe-bar on Cronulla’s busy high street that zeros in on signature gourmet hot dogs that seem to be a more high-end than usual. Along with coffee, beer, wine, cocktails, sides, cold-press juices and salads, Hill has pushed forward with a fresh approach to the classic street food, making full use of high quality, locally sourced, and sustainable ingredients to bring a few twists to your standard dog.
Preservative and gluten free sausages will sit at the centre of freshly baked, local bread rolls with daily made toppings and accompaniments, keeping things simple but to the high standard one would expect from a young chef who earned his chops at Aria and was once a state finalist for the Electrolux Australian Young Chef of the Year program.
“I believe working with the best ingredients you can access, treating them with care and appreciating them for what they are”, offered Hill. “Showing respect to your produce is key to getting a harmonious balance. Seasonality also plays an important role in what should be on the plate.”
Hill came on board for Dogma after being employed by Cronulla based owners Lindsay and Gayle Stratton, who along with their son Jack conceived Dogma to introduce something the suburb hasn’t seen before all the while contributing the rapidly evolving dining scene which has made the beach side suburb a bit of a dining destination as of late.
Dogma
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Images supplied and credited to Parker Blain.
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