Chef Penny Allan - nadia magazine
If you’ve been lucky enough to enjoy an evening dining at one of these tables you will recognise popular Dunedin bistro in the burbs No.7 Balmac. With a focus on presenting quality local produce across the seasons , some of this produce is as close as the burgeoning kitchen garden found on the restaurant grounds.
From the charred smoky flavours that are compliments of No.7’s hardworking wood-fired grill to the satisfaction found in the first spoonful of No.7’s renowned dessert ‘Penny’s Bombe Alaska’, there is a simplicity and honesty about the food that is universally satisfying.
Behind the scenes of this successful restaurant you’ll find humble and hardworking head chef Penny Allan who is the focus of a fantastic profile piece ‘Honest to Goodness’ in the nadia magazine August/September issue.
The article visits Penny at her family home in Port Chalmers where she is raising her family of 5 children alongside chef husband Billy. An inspiring read about a talented woman who manages a high pressure hospitality role with consistent values informing both her work and her home life.
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It was a Sunday when these images were taken of Penny at home with her family, a home full of warmth, books and baking in a meandering garden setting. Leaving Penny’s home with two big brown bags of baked goods on the passenger seat, a gesture indicative of someone committed to the true spirit of hospitality.
If you fancy sampling one of Penny’s dishes from the No.7 Balmac menu including the wood-grilled tandoori octopus(pictured above), book a table at No.7 Balmac here or follow their foodie inspo on instagram here: No.7 Balmac.
