As we slide through the 2nd month of Autumn here in Australia and into Easter, it is time to take a look at the amazing ingredients that are making some of the Rockpool chefs tick right now – what they love, why they love it and, most importantly, how they are using it.
We put the word out to Brendan, Dan, Corey and Zac, and here’s what they came back with…
Brendan Sheldrick, Rosetta, Melbourne
“Wild hare and venison from the fantastic Otway ranges in Victoria”. Pure water and excellent pasture make for some stunning produce coming from this Southern food bowl. At the glamorous Rosetta, Brendan is serving ‘Charcoal grilled wild venison with butternut squash puree and balsamic onions’.
Dan Masters, Rockpool Bar & Grill Perth
“I’m loving Genoa figs and Big Eye Tuna…and the sublime WA Marrons”…currently being served with Plum, fennel, olives and mint’.
Corey Costelloe, Rockpool Bar & Grill Sydney
Corey is “all about the mushrooms from Oberon out West, figs and the phenomenal multi-award-winning oysters from Tathra on the NSW South Coast.” Gracing Rockpool Bar & Grill’s menu – ‘Wood fire grilled slippery jack mushrooms with soft polenta and fontina’ and ‘ Tathra oysters, freshly shucked with mignonette sauce’.
Zac Nicholson, Rockpool Bar & Grill Melbourne
“I’m loving the pine mushrooms too, like everyone else I imagine. Can’t get enough of them!” Zac is plating up the ‘Sauteed pine mushrooms with potato gnochetti, fontina and a slow cooked egg’. Wowza. Time for a trip South!
Whatever your favourite produce this season, we are bound to be able to assist! Come and join us at any of the Rockpool group restaurants for all the very best of Autumn on your plate!
