chef’s choice
Simon’s spiral to success Simon Lock is head chef and owner of Borchelli Ristorante, located in the heart of the Arts Precinct – View Street, Bendigo. Photographer: David Field For Simon, it all started at Spaghetti Spiral upstairs in Killian’s Walk in 1982, 31 years ago this March. Having parents own two Chinese restaurants in Bendigo before opening an Italian-inspired restaurant to fill a niche in the market, it is no surprise that Simon, who didn’t quite see “eye to eye with school”, began working as an apprentice in the restaurant at age 15. “The first year of my apprenticeship I spent at the sink, washing the dishes of up to 100 diners,” Simon said. Simon met his wife, Sharon, in Bendigo. “She was a door girl at Kristie’s disco, which is where the Borough Club is now. The two of us shifted to Melbourne to further my experience and my career as a chef.” After a short stint in Melbourne, the couple returned to Bendigo and were in a position at the age of 22 to buy both a house and set up their first cafe in Bendigo. It was called Cafe Petite in Allans Walk. This cafe was sold and another set up in the exact same building as his parents’ restaurant Spaghetti Spiral – fittingly named Cafe Spiral. It was here that Simon and Sharon had a wonderful time and formed networks with businesses and CBD workers which would prove to be invaluable in future years. The couple went on to have three children and decided once again to pack up and relocate to Melbourne. “The main aim of moving back to Melbourne was to further my skills. I returned to Lygon Street as head chef of Borsari’s Restaurant,” Simon said.
“It was the time of my life. I was cooking and socialising with scores of celebrities including Steffi Graf, Michael Schumacher and AFL personalities.” As the kids approached secondary school age, Sharon suggested a move back to Bendigo. “There really is no better place to raise a family,” Simon said Simon quickly secured a job as the head chef of the National Hotel in Bendigo, before buying the historic Goldmines Hotel. Simon and Sharon then noticed a shift towards CBD dining in Bendigo. Feeling a strong connection to Italian cuisine and with no Italian restaurant in Bendigo at the time, in December of 2006, Simon and Sharon opened the doors to Borchelli Ristorante. Specialising in modern and traditional Italian food, Simon would spend between 60 and 70 hours behind the stove cooking for his guests. He has only recently reduced his hours to spend time working on a novel he is writing “A memoir, 30 years behind the stoves.” Simon shares with us a recipe that is incredibly popular on the Borchelli Ristorante menu.
Spinach and ricotta crepes:
To make the crepes:
Serves four
In a large bowl, add half of the sifted flour and milk with the egg. Whisk vigorously until no lumps, then add the rest of the flour, milk and a pinch of salt. Make sure there are no lumps add herbs and set aside for 10 minutes.
(A few alterations have been made to make this easier for you at home by simply warming the crepes and roasted pumpkin in the microwave) Ingredients: Crepe mix: • 100g sifted plain flour • One 60g egg • 220ml of skinny milk • Pinch of salt • Four leaves of basil chiffonade • Small amount of flat leaf parsley. Ricotta mix: • 300g fresh ricotta • Pinch of nutmeg • Pinch of salt • 10g grated parmesan • One 60g egg • 50g baby spinach. • 140g roasted diced butternut pumpkin • A pinch of curry powder • Handful of pepita seeds, add curry and seeds into a pan and dry cook for one minute. Lift seeds out of curry and set aside. • 16 pieces of shaved pumpkin skin, deep fried until golden brown. • 100g of butter • 16 small sage leaves.
While the mix is sitting, place the fresh ricotta into another bowl, add pinch of nutmeg, salt, parmesan, egg and blanched chopped spinach mix well. Cooking crepes: Use a non-stick fry pan, add a little oil and rub it around the base. Scoop the crepe mix with a 60ml ladle into a heated fry pan coating the pan to the sides. Cook until dry then flip, cook for another 10 seconds, place onto a plate and cool to room temp. Then place individual crepes on the bench. Roll side closest to you, layer a 2cm dowel of ricotta mix evenly to the edges of the crepe. Take the end of the crepe and roll tightly until its a log. Refrigerate this for an hour. To plate up: Place the rolled crepes and diced pumpkin on a plate in the microwave on high and warm for four minutes (time may vary depending on microwave) place the crepes onto a chopping board and cut into quarters. Place each serving of crepe, with the cylinder standing upright. Sprinkle the roasted pumpkin in the middle, with pepita seeds. Place butter and sage in a fry pan on high heat, stir continually until brown and frothy, ladle evenly over the four plates, garnish the crepes with the fried pumpkin skin, and serve. ■ Issue 30 - Bendigo Magazine | 107