Philip Johnsons Brisbane bistro Ecco rewards diners appreciating unpretentious, simple yet stunning food. One reviewer said "the magic in Eccos food is in its simplicity. Big on flavour and satisfying in various ways, dishes are light and elegant, so you leave with a spring in your step". Trained in Christchurch, Philip set up his modern Australian bistro with Mediterranean influences in 1995 and has since won a string of local and national Best Restaurant awards for his "honest food, full of flavour". Acclaimed as one of the "50 chefs at the cutting edge of Australian cuisine", he travels and teaches widely yet his heart still responds best to the simple bistro environment "unforgettable, the noise of people enjoying the food while talking business, sport and politics". Philips food and relaxed style will be welcome in Te Horo, with the best of local ingredients, presenting restaurant flair adapted for your home.