There will be seconds, and thirds, and leftovers. No matter how many people are sitting down to lunch Marissa will always make enough. No matter the options, the best way to make it through a long shift is always ice cream and ice magic (tequila doesn’t hurt either) Parmesan goes with everything, especially fried rice Growing up we had evening meals around the kitchen table as a family, now we have family meals with our team sitting down every day to lunch together. Spending 12 hours a day, 6 days a week at work means you spend a lot of time with your team (even more then you spend with your own husbands).
Now into our twelfth year of running Embers, we have had our ups and our downs. Watching our parents work long hours on the land, even we weren’t prepared for the insane hours involved with running a restaurant.
From Dad we gained our love of cheese (but at least we don’t eat it with cake or dunk it in our tea) and setting things on fire. Mum tried to teach us that you can never cook meat of any kind too much, if you think it is done give it another hour for good luck. Especially when the policemen knocked on the door to tell her the big pine tree was on fire. We used to steal mums best frying pans to cook pancakes in a tippee in the orchard, when we ran out of batter we would start frying whatever we could find banana peels, leaves, dirt… Mum appreciated this. Our childhood consisted of playing under the fruit trees and constructing igloos out of export plum boxes in the shed. It was the best childhood anyone could ask for. We grew up on an orchard that was first settled by our Dad’s parents in 1935 as a market garden. Growing up in Pickering Brook, the youngest of four daughters, we have always called the hills home. Who better to share a meal with than family! The famiglie we were born into, the sorelle we grew up with, the amicizie we have formed, the persone we work with, the clienti we value, and the comunità we belong to.
Here at Embers, family is important to us.
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