chef’s choice
Under the boardwalk Delivering fresh, seasonal, uncomplicated, sustainable and wholesome food – sous chef Nathan of the Boardwalk Bendigo shares with us his passion for the kitchen. Photographer: David Field Nathan has always had a passion for food, which was ignited when he was just a little boy baking cakes and biscuits with his grandmother to enter baking competitions at the Bendigo show. Nathan studied and completed his apprenticeship in Bendigo and after winning Apprentice of the Year, was lured to Western Australia to work in a Margaret River restaurant. While it was an incredible experience, and cooking for famous chef Peter Gilmore at the restaurant being one of Nathan’s career highlights, it was Andy, owner of the Boardwalk who was able to lure Nathan (and his extraordinary talents) back to Bendigo. “In Western Australia I was working up to 70 hours a week in the kitchen. Bendigo provides me with a more balanced lifestyle and it’s great to be home,” Nathan said. “The location of The Boardwalk is amazing and so is the atmosphere that our customers and staff provide. We all get along so well and love to make the kitchen a fun environment to be a part of.” Nathan shares with us the recipe for a dish that kicks off a 12 months ancient grain showcase menu at The Boardwalk Bendigo, where each month a signature dish will be available incorporating a different ancient grain. Sumac, sesame and quinoa crusted chicken breast will be available on the specials board for the month of June.
Sumac, sesame and quinoa crusted chicken breast (gluten free).
into quinoa mix until coated evenly. For best
Serves Four
Place pan over medium heat and place
• 110g quinoa flakes • 50g sesame seeds • Three 1/2 tsp sumac • 35g rice flour • 2tbsp finely chopped flat leaf parsley • One 1/2tsp finely grated lemon zest • 35g rice flower • Two eggs, lightly whisked • 60ml milk • Four skinless chicken breasts • Oil for frying
enough oil in the pan to cover the bottom,
results double crumb the breast. Repeat with the remaining breasts.
once hot, place the breasts in the pan and cook each side until golden. Remove from the pan and place in oven at 180 degrees for eight to 10 minutes. Serve with roasted baby vegetables and lemon butter sauce.
LEMON BUTTER SAUCE • 50g butter
Method
• Zest and juice of 1/2 a lemon
Combine the quinoa flakes, parmesan, parsley, lemon zest, sesame seeds and sumac in a bowl. Mix until combined.
• 1/2tsp chopped parsley
Place rice flour in a bowl and the milk and egg in a separate bowl. Dust chicken breast with rice flour, dip in egg wash and press
Method Melt butter in pan with zest, juice and parsley. Season to taste and drizzle over the chicken before serving. ■ Issue 31 - Bendigo Magazine | 101