chef’s choice
high
steaks Local couple Paul and Danielle Pitcher have made their long time dream of opening a their own restaurant in Bendigo a reality. The new restaurant in Williamson Street Bendigo is all about cooking with wood and is aptly named The Woodhouse. Photographs: Anthony Webster After 22 years in the industry including the role as head chef of the well known National Hotel and Queens Arms in Bendigo for the past seven years, passionate executive chef Paul felt it was time to do his own thing and with the support of wife Danielle and children Ethan and Harry the concept of high quality wood char – grilled steak and gourmet wood fired pizza was born. “This is something I’ve always wanted to do, I have a real belief in the meat” explains Paul. “We are using the highest quality meat as well as a lot of local produce”. When not at The Woodhouse Paul is an avid Richmond supporter who is hoping for a more successful 2012 for the team and spends as much of his free time as possible with his young boys and wife. “I’m pretty lucky at home, Danielle is an amazing cook. She cooks for us all at home which is just perfect after I’ve spend endless hours in the kitchen at The Woodhouse.”
Executive Chef Paul shares with us one of his favourite recipes. MSA 5 Cape Grim Eye Fillet, woodgrilled, potato and thyme rosti, asparagus, snake beans with sautéed wild mushrooms and vincotto. - Serves two Ingredients:
“We were thrilled when the business and building (The former Puddler Restaurant) became available. I completed work experience at the Jolly Puddler many, many years ago and had loved the place from the moment I walked in the door. It is a beautiful building and has an incredible warm feel to it. But that’s not to say we haven’t given it a little makeover, including a new coat of paint, re polished floor boards and some incredible decking in our alfresco area that will be kept toasty and warm over the winter months.”
• 500 grams Cape grim eye fillet / found at The Meat Masters at Strath Village.
The Woodhouse is located at 101 Williamson Street Bendigo and can be contacted on
• 50 grams swiss brown mushroom
(03) 5443 8671 or visit www.thewoodhouse.com.au ■
• Rosti • two medium desiree potatoes • one egg • two sprigs of thyme • salt and pepper • four asparagus spears • four snake beans • 50 grams enoki mushroom • 50 grams oyster mushroom • two knobs of butter • 20ml of vincotto originale
Method: Cut the eye fillet into two x 250 gram pieces. Heat the barbecue char grill, season steak with salt and pepper. When the barbecue is hot enough cook the steak to your liking. For the rosti, grate potatoes into a bowl, strain excess liquid. Mix in the egg, thyme, salt and pepper. Heat iron pan with olive oil. Divide mixture into three parts. Place in hot pan on moderate temperature cook till golden on each side. Blanch the asparagus and snake beans until just crisp. In a hot iron pan melt the butter. Add swiss brown mushrooms followed by the oyster mushrooms then the enoki mushrooms. Season with salt and pepper and cook till golden. Set aside. To serve place the crisp rosti in centre of plate top it with the asparagus and eye fillet. Wrap the snake beans around the rosti. With a soup spoon place sautéed mushrooms on the eye fillet. To finish, drizzle vicotto around the plate.
Issue 27 - Bendigo Magazine | 107