KIN executive chef Jack Cassidy says KIN’s key to success is being consistent, trying new things, and being true to themselves.
Photo by
Ian Johnson
Set within a working winery, and with every dish shaped by the vines, gardens and cellar around it, KIN has made a habit of creating award winning dining experiences that attract attention, and they’ve done it again.
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Last week, KIN at All Saints Estate in Wahgunyah was awarded a Chef’s Hat in The Age Australia Good Food Guide 2027, reaffirming it as one of Australia's destination dining venues.
With a score of 15/20 it was the third Hat awarded to the restaurant since opening in January 2023.
Led by executive chef, Jack Cassidy, KIN is set within the heritage listed 19th-century castle at All Saints Estate on the banks of the Murray River and is known for its evolving menu built around regional ingredients.
Jack honed his culinary expertise at some of Australia’s most renowned restaurants and said developing strong relationships through a philosophy rooted in local produce is what drives him.
“To be recognised by The Good Food Guide means a great deal,” Jack said.
“When we got our first Hat in 2023 it was the best feeling I’d ever had, and then I had a knot in my stomach for the next 11-and-a-half months, so I was relieved when we got the second one in 2024.
“I didn’t realise how much I cared about what I do until we didn’t win a Hat last year, and I felt we’d become complacent; we were cooking for a Hat and not cooking for the restaurant.
“The way forward is to focus on what we're good at and whatever comes, comes.
“I feel a lot of freedom in the way that we we’re cooking as a kitchen now.”
Jack started cheffing at 21, after first trying graphic design, and did his apprenticeship at Bistro Guillaume in Melbourne.
Since then he has plied his trade at notable restaurants around Australia, such as Jacolot in Melbourne, Hotel Sorrento on the Mornington Peninsula, and Bedarra on the Great Barrier Reef before settling at KIN.
Jack said cooking gave him the freedom to express himself in a way that graphic design didn’t.
“I enjoy the artistic side of cooking; I like the precision and the creativity that can come with it,” he said.
“Once you know the basics, and once you can grow and adapt and interpret things, I find a lot of freedom.”
The renovations designed by Techne Architects in 2022 give KIN a more modern feel.
Photo by
Ian Johnson
The Good Food Guide described KIN as a restaurant serving "dishes shaped by a restless creativity", recognising their commitment to quality and exceptional dining.
Along with a philosophy of using local produce, KIN combines an inventive use of native ingredients, matched with wines from All Saints Estate, St Leonards Vineyard and Mt Ophir Estate.
All Saints Estate director Eliza Brown said the family-owned winery was run by regional people who cared deeply about their environment and the future of the place they call home, and they all share the same passion for what they do.
"Nick, Angela and I are incredibly proud to see KIN awarded a Hat in The Age Good Food Guide 2027,” Ms Brown said.
“It's wonderful recognition for Jack and the team, who create dishes that reflect the seasons, our gardens and our connection to the region.
"This award would not be possible without our loyal guests and the hard work, passion and creativity of our team."
First published in 1979, The Age Good Food Guide remains the benchmark for dining in Victoria.
