chef’s choice
seasoned WELL
Andy Martin is the newly appointed executive chef at the Quality Resort All Seasons. Ensuring the food is top quality in the bistro, accommodation, conferences, weddings and other functions – there can never be too many cooks in this kitchen. Photographs: Anthony Webster At the helm of 12 chefs, Andy has his work cut out for him. With the new appointment of a head chef he has been able to take the step away from the kitchen and focus on the business aspects of the kitchen including invoicing, costings, produce ordering and of course the all important menu design. “I’m really enjoying not actually doing the cooking. I’ve been in the kitchen for around 17 years and this is the next challenge for me. I was ready.“ “One of the highlights of my career was cooking an eye fillet for James Hird. Being an Essendon supporter and a huge fan I was thrilled when he walked in to the Melbourne restaurant. He even signed a photo of my daughter. He was a top bloke.” New to the menu and proving very popular at the All Seasons is the Pork Belly. Served in the bistro and increasingly making its way onto wedding menus Andy shares the details of this delicious dish.
pork belly with rosti and apple sauce - Serves one Ingredients: Pork Belly • 1 pork belly • 100g salt • olive oil Potato Rosti • 200g potatoes • 80g parmesan cheese • sea salt • white pepper • 2 eggs • flour (enough to bind) Apple Sauce • 4 Granny Smith apples • ½ tsp white pepper • salt • 2 tsp lemon juice • 2 tblsp brown sugar
Method: Score the pork belly about ½ cm deep both ways. Oil the pork belly well. Rub in salt to ensure a crispy pork skin. Place in the over at 190°c for 50 minutes. Take the pork belly out and place it in a fridge. While it is cooling begin cooking the potato rosti. Steam the potatoes until soft and let them cool for 10 minutes in the fridge. Grate the potatoes and add in the parmesan cheese, sea salt, white pepper, eggs and flour. Mix well. Place a portion of the mixture into a pan with olive oil on medium heat for around three minutes. Turn over and cook for another three minutes. Take out and place on a tray. For the apple sauce, peel and core the apples. Cut up into chunky pieces and place in a pot with lemon juice. Cook until the apples have softened. Add the white pepper and brown sugar for 10 minutes. Do not blend; simply break down with a fork. Cut up the pork into 10 pieces. Heat the pan and sear the pork for two minutes. Now place the pork on a flat pan in the oven for 15 minutes with the potato rosti. Place the apple sauce on the plate however you like (feel free to be creative). Place the rosti on the plate and the pork belly just on top and drizzle some of the jus over. Serve with either vegetables or a fresh garden salad. ■
issue 25 - bendigo magazine | 93