With the new autumn menu in full swing, we sat down with head chef Tommy Prosser to ask some questions about his processes and dish selections.

WHAT FISH ARE YOU HOLDING?

The fish is a fresh Tasmanian salmon.
 
ON THAT SUBJECT, CAN YOU TELL US ABOUT YOUR WAYS WITH SALMON?

So we carefully remove the fillets from the body, clean and trim them up for brining which is done for 14 hours. We then rinse and build the roulade ready for cooking… This is done at a gentle temperature for an hour to set the proteins so you get this delicate protein element to the dish that melts in your mouth and compliments the seasonal garnishes.


 
PEOPLE ARE FAMILIAR WITH PORK CRACKLING, BUT OURS IS SPECIALLY MADE FROM SALMON SKIN. HOW DO YOU GET IT SO NICE AND CRISPY?

Here’s the trick; we cook it in an aromatic stock for 20 minutes, dry it on baking trays in the oven overnight, then flash fry it… Pooufff!… Crackling salmon style!
 
CURING BACON IS ANOTHER ONE OF YOUR KITCHEN TRICKS; CAN YOU TELL US HOW YOU DO IT?

For starters we use the pork neck to make the bacon, it‘s a better developed muscle so has more flavour than say, a back bacon or belly bacon.

My bacon curing is a 9 days process that involves using a dry marinade and changing this every day for 5 days. We then do 2 iced water baths over 24 hours to purge some of the salt out and give it a milder more rounded flavour, next we hang it in the cool room for 2-3 days to let the meat mature, flavours develop and drain any excess water that the muscle might have soaked up.


 
WHAT DISH ON THE BREKKIE MENU MOST REPRESENTS AUTUMN TO YOU? (IN AUSTRALIA, OF COURSE)

I think that the apples and pears mostly represent autumn for me. It has oats to set you up for the day; it’s fresh and has a nice balance of carbs, cold labne and warm fruits with some spices to give you that warm fuzzy feeling!


 
AND LUNCH?

For me the new age cottage pie is the star this autumn menu, it is rich and satisfying… But also has the sharpness and sweetness that cuts straight through, because of the individually pickled vegetable medley – each one packed with a different punch.


 
WHAT’S BEEN AND WHAT’S NEXT ON #THESOUPLOOP?

The first soup was roasted spiced pumpkin and coconut soup, with crème fraiche and warm bread, a real crowd pleaser. This week we have mushroom soup with a sautéed selection of mushies and warm bread. It had the highest amount of requests. But there are definitely some exciting suggestions coming up…! Soup has never been SO much fun.
 
FAVOURITE COOKIE YOU’VE MADE TO DATE?

Chefs favourite has to be the “dark chocolate roasted almond and vanilla cookie” you just can’t go wrong, they’re beautifully soft with a chewy deliciousness :)
 
WHAT DISHES ARE YOU MOST EXCITED TO SHOWCASE ON SATURDAYS TO CUSTOMERS WHO HAVEN’T MADE IT TO SINGLE O BEFORE, OR FOR QUITE SOME TIME?

I think that the black pudding dish has such bold flavours that compliment each other, when eaten together they work in complete harmony. Bang on for getting through that morning after a BIG week, it’s full of everything your body is craving.


 
Take look at the full autumn menu here.
And don’t forget we are opening on Saturdays from March 22, spread the word!