CHEF’S PRODUCE CHOICE: CHISWICK-GROWN BEETROOT
“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.