Chef Michael Desmond did the rounds in Melbourne- from three hat restaurants, 5 star hotels and hip cafes - from Sofitel Hotel to The Hardware Societe, from the Westin Hotel to St. Ali, from Le Restaurant to Duchess of Spotswood - before moving to the Northern Rivers and working at Footbridge in Bruns and the Byron Bay Brewery. His passion has been fuelled and inspired by great chefs that he’s worked with over the years before developing his own style.  “I love to cook food with a European influence and I love to share my creations” MD

Chef Michael Desmond did the rounds in Melbourne- from three hat restaurants, 5 star hotels and hip cafes - from Sofitel Hotel to The Hardware Societe, from the Westin Hotel to St. Ali, from Le Restaurant to Duchess of Spotswood - before moving to the Northern Rivers and working at Footbridge in Bruns and the Byron Bay Brewery.
His passion has been fuelled and inspired by great chefs that he’s worked with over the years before developing his own style.

“I love to cook food with a European influence and I love to share my creations”
MD

 
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"As roasters we source our coffee from at home and abroad to deliver a coffee that is simple, accessible and exceptional. Our roasting process starts with a quality raw product and a clear vision of what we want to achieve in the cup. Each batch of Moonshine is then roasted by hand and evaluated using all five senses and a little bit of science (of course) to ensure that our vision has been achieved. We specialise in Australian grown coffee and always offer a locally grown brew alongside our house blend & alternating single origins."