Birdsville Hotel

Miranda comes to The Birdsville Hotel after completing seven years with the ‘Cooks Gluttons & Gourmets’ restaurant in Stanthorpe, southern Queensland. After starting as an apprentice in 2001, Miranda worked her way to head chef and considers herself an all-rounder.

Miranda's love for quality fresh food is evident with her stylish, tasty and creative menus at The Birdsville Hotel. Her inspiration behind the menu comes from the colours of the outback, the use of native ingredients and great Australian produce such as OBE organic beef and native barramundi.

Miranda’s attitude of “nothing comes out of a can”, instilled in her from the ‘Cooks Gluttons and Gourmets’ restaurant, ensures everything is made in-house including bread, exotic sauces and desserts.

Miranda has many favourite menu items, but her standout would have to be the “Grilled Gulf Barramundi with lemon myrtle and aioli citrus salad”. Yum!

When asked what she loves most about working at The Birdsville Hotel, Miranda says “having the freedom to create my own menus, work with great people and live in a fantastic community”.