Ad­ven­tur­ous chef cooks out­side box

Mt Buller News - - FRONT PAGE - By LIZ WEBB

SUC­CESS­FUL restau­rants need to cre­ate a niche for them­selves, pro­vid­ing great qual­ity food that dif­fer­en­ti­ates them from their com­peti­tors.

Luck­ily, for the small num­ber of bou­tique restau­rants on Mt Buller, the menu choice is varied and ex­cit­ing.

Breath­taker All Suite Ho­tel’s ‘Sig­na­ture’ restau­rant is cre­at­ing a sought af­ter niche menu for food lovers and its all due to head chef Dar­ryl Zeitzen who has re­turned for his sec­ond year.

The em­pha­sis this year at the Sig­na­ture Restau­rant is mod­ern Aus­tralian with a Euro­pean, more specif­i­cally, re­gional Ital­ian in­flu­ence (think Tus­cany).

Dar­ryl is an ad­ven­tur­ous chef who loves hav­ing fun with ‘spe­cials’, cook­ing win­ter game – veni­son, slow cooked wild boar leg, hare, guinea fowl and soon he will be in­tro­duc­ing croc­o­dile.

For the less dar­ing, The Sig­na­ture Restau­rant and the team are well-known for mouth­wa­ter­ing sim­ple pork and chicken dishes as well as the finest cuts of Tas­ma­nian scotch eye fil­let and ‘9score’ wagyu steak.

Dar­ryl (who comes from a long line of fam­ily chefs) learned his cook­ing skills in Ho­bart, and has been strongly in­flu­enced by the abun­dance of pre­mium qual­ity fresh food that Tas­ma­nia pro­duces.

He loves Mt Buller in win­ter and spends his sum­mers trav­el­ling and work­ing around the world.

He was most re­cently at Hamil­ton Is­land, and has worked at a num­ber of golf re­sorts in Scot­land, Jersey and France.

Per­son­ally, his fa­vorite menu item is the crispy skin baked salmon served with a veg­etable caponata, home made basil pesto and crispy olive flat bread – fresh and light.

It seems a cou­ple of vis­its will be re­quired this sea­son to re­ally ex­pe­ri­ence the de­lights of the the Sig­na­ture Restau­rant.

SOME­THING SPE­CIAL: Breath­taker All Suite Ho­tel sig­na­ture chef Dar­ryl Zeitzen has trav­elled ex­ten­sively, cre­at­ing his unique style of cook­ing.

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