CHEF’S PRO­DUCE CHOICE: CHISWICK-GROWN BEET­ROOT

donna hay - - ADVERTISEMENT -

“The rush is ad­dic­tive,” says Laura Baratto, head chef at Chiswick at the Gallery, lo­cated in the Art Gallery of NSW in Syd­ney. “It’s all about meet­ing dead­lines head on.” Laura thrives in the kitchen. Hav­ing started her ca­reer in the kitchen at ARIA Syd­ney, she also worked at Chiswick Wool­lahra when it opened in 2012 and moved over to be the head chef at Chiswick at the Gallery when it opened in 2014. “I love get­ting cre­ative with pro­duce. I look at a raw in­gre­di­ent, like beet­root, and think of ways I can use it to put per­son­al­ity on a plate,” says Laura. Fresh pro­duce is at the heart of the menu at Chiswick at the Gallery. In fact, Chiswick has its own kitchen gar­den to en­sure there is al­ways a fresh sup­ply of sea­sonal veg­eta­bles. “I work closely with Peter Hat­field, our gar­dener, in re­gards to what is be­ing planted and how I can use the pro­duce in the menu,” says Laura. “This win­ter we have ar­ti­chokes, kale, snow peas, beet­root and an abun­dance of win­ter herbs in­clud­ing tar­ragon, mar­jo­ram, rose­mary and thyme. At Chiswick at the Gallery, the menu is all about the fresh­est of pro­duce done sim­ply. We only use Aus­tralian pro­duce so we can sup­port lo­cal and sus­tain­able grow­ers. We stay in close con­tact with the sup­pli­ers so we know what is in sea­son and what is new in the mar­ket.”

Beet­root and goat’s cheese salad with ap­ple cider gel.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.