The Wine Bar executive chef and owner Tony Kelly.

Nicholas Falconer

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IT’S time to turn on the slow cooker, wrap yourself in warm clothes and enjoy the winter months.

It’s the time to buy cheaper cuts of meat and enjoy hearty comfort food while the weather outside is sometimes bleak.

One of the Coast’s most popular chefs, Tony Kelly says it’s a terrific season to cook.

“Everything gets richer and more decadent at winter time. People stay for longer, they eat more.

“All chefs enjoy cooking for winter months,” Tony said.

As executive chef and owner of Maroochydore restaurant The Wine Bar, Tony said he was always excited about adding winter meals to the menu.

With a produce-driven menu, The Wine Bar is constantly changing and is never restricted by the season.

When it comes to winter months though, Tony said some of his favourite meals would have to be the simple ones.

“I think really good Italian soups are great. Not only do they take a long time to cook but they might hold up to 10 ingredients.

“Just recently on our lunch menu we added braised sticky beef with caramelised onions. You’d be hard pressed to find someone who wouldn’t enjoy that.”

Tony says other winter favourites include lamb shank risotto or a simple minestrone soup.

But Tony says winter is not just about comfort food.

Winter signals the start of the Australian truffle season. “It’s the height of decadence,” Tony says. “There’s a lot more to winter than slow braised meats.”

Tony has been a qualified chef since 1998. But it’s not always where his career was headed.

Born and bred on the Sunshine Coast, after finishing school he tried pursuing a career as a professional golfer.

When he started studying to be a chef as a fall back option Tony said he discovered where his true calling was.

After qualifying as a chef he found it hard to find a job on the Sunshine Coast and eventually opened the Wine Bar in 2007.

You can find out more about the Wine Bar and other places to dine on the Sunshine Coast with Finda's restaurants guide.

As part of our winter food guide, Tony has shared a recipe for Wild Mushroom Soup from his vaults.

Wild Mushroom Soup with Truffle

500g field mushrooms, chopped

1 brown onion, sliced

1 clove fresh garlic, sliced

1 tbs black truffle paste

1 tbs butter

500 ml chicken / veg stock

500ml milk

10 ml white truffle oil

Salt / pepper

Method:

Saute off your mushrooms, onions and garlic in a little olive oil & butter.

Add your stock and milk and bring to the boil. Then simmer gently for 30 mins.

Season with salt and pepper, and blend until smooth.

Add your black truffle paste to finish.

To serve, poor into espresso cups and drizzle a small amount of white truffle oil.