The whole hog

Chef Glen Taylor shares the secrets behind his award-winning Dine Wellington menu with

EACH night, 20 pigs heads will roast and simmer in wood-fired ovens at Zibibbo restaurant, as chefs turn them into a range of delectable morsels. The chefs at the winner of the Wellington On a Plate Award, Adam Newell and Glen Taylor, are preparing for an onslaught of diners keen to try their awardwinning menu. In what will be their first public outing since they joined forces at the restaurant in June, the chefs have whipped up a Dine Wellington menu that celebrates the pigs head.

‘‘Pig is very in vogue,’’ says Taylor, who has returned to Zibibbo as a co-partner after a 10-year break. ‘‘Diners go out and they order it and people are craving it. Secondary cuts are also becoming the heroes of the dinner plate, and they’re also more enjoyable for us to cook with. You have to do a lot more work to them.’’

Each pigs head will spend about 14 hours in the wood-fired oven, and the chefs are expecting to create 30 to 40 portions a day. ‘‘The oven runs full noise during the night and creates a beautiful, natural moisture in the meat. We’re using natural fuel too and we’re not wasting any byproduct.’’

So much so that by the time each pig head has been turned into three dishes, only bones will be left. They’re making a burger out of the jaw, a terrine served with black grapes, and a main dish out of the pig cheeks.

‘‘We’re also using the stuff at the bottom of the pan as a light broth to serve with the pigs cheeks,’’ Taylor said.

Dine Wellington judges raved about the dishes, with Melbourne chef and My Kitchen Rules judge Karen Martini saying the main dish of pigs cheeks with pickled apple, soured feta and roasting juices was the standout dish.

‘‘The delicate sweet-flavoured flesh was falling apart, unctuous, perfumed with smoke and crowned with a superb crackling that I liken to a savoury lolly. The pork was texturally challenged with perfect squares of punchy pickled apple and shredded krautstyle cabbage, and all dolloped with soured feta, a few chestnut gnocchi here and there and plenty of deeply flavoured roasting juices.

‘‘It’s a delicious and confident menu. At Zibibbo, Glen Taylor and Adam Newell are cooking some outstanding food with a passionate Mediterranean influence. The use of a wood-fired oven enhances the bright

Zibibbo’s Damson-cured Ora king salmon with foraged fennel, gin botanicals, vanilla and salmon crackling.

Glen Taylor, left, and Adam Newell have joined forces at Zibibbo Restaurant.