Chef pre­pares a taste sen­sa­tion for Buller guests

Mt Buller News - - FRONT PAGE -

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.

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