Chef prepares a taste sensation for Buller guests
CAMERON Aitken has worked at Mt Buller Chalet for a little over a year now and has just been promoted to head chef.
He started at the chalet as a junior sous chef.
“My philosophy about food is to keep it simple and allow the flavors of what your cooking to do the hard work,” Cameron said.
“I believe that this approach helps achieve the dish and the flavors you want.”
A speciality of the Black Cockatoo is suckling pig - sourced locally from High Country Free Range Pork of Tolmie.
Cameron buys the suckling pigs - slaughtered and hung but still whole and cuts them up to suit the dishes required.
“The whole pig is used in a dish that we are currently offering at the Black Cockatoo,” Cameron said.
“The roasted free range Suckling Pig, with Cotechino sausage, herb dumplings in a parsley pork broth is by far one of my favorite dishes on the menu and the whole dish is a bit of a lucky dip.
“The customer can receive any cut of the pig from the jowls to the tail end.
“The flavors of this dish are rich with a little bit of sharpness given by the broth, topped off with a succulent piece of crispy pork.”
Dion Avery is the other person present in the photo and is one of the snowmakers on Mt Buller who popped in on his morning off to see how the dish is prepared from start to finish.
PORK DELIGHTS: Black Cockatoo head chef Cameron Aitken with Dion Avery and a dish of suckling pig pieces ready for cooking.