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Some pics from my shoot for the latest @gourmettraveller magazine at #matildarestaurant - the new wood-fired foray by #scottpickett #gourmettraveller #woodfire #restaurant #gregelmsphotography https://www.instagram.com/p/BnH9vLtAmud/?utm_source=ig_tumblr_share&igshid=5v2xxw14pny3
Taste of Australia with Scott Pickett
Australia usually evokes images of kangaroos, the Opera House and the Great Barrier Reef but increasingly it is being associated with fresh and innovative food. The cultural diversity ensures culinary innovation that's ever evolving. I still remember my first taste of vegetarian sushi, 18 years ago on a trip to Australia, before I even knew what sushi was. Indians have an ongoing love affair with food, the eating, watching and discussing. The popularity of MasterChef Australia in India is just one example and Australia is increasingly becoming a popular destination for it's rich food scene.
Visit Victoria flew down Chef Scott Pickett to give us a little taste of Australia. An author and award-winning chef, he has 4 outstanding restaurants under his belt.
The scrumptious 3-course meal started with a MasterClass on avocado. He regaled us with stories from his life and his experiences in India. I was a little apprehensive when he took a blow torch to the avocado but after a bite I began plotting on how to steal a bagful along with the blow torch.
We were served Smashed Avocado with Finger Limes to whet our appetite. A uniquely Australian fruit, finger limes resemble pink caviar and added a little tartness to the avocado.
The first course was a beautiful plate of Heritage Cauliflower Polonaise sans the eggs for the vegetarians. White, pink and green cauliflower served atop a simple but delectable cauliflower sauce with raisins adding a touch of sweetness.
Next up was Hand Rolled Macaroni with shavings of Victorian black truffle. The truffle with its sharp smell was milder in taste than it's Italian counterpart and blended well with the Parmesan. The pasta was a melange of textures and tastes - creamy, pungent and crispy. This was hands down the star of the evening.
The meal ended with a gluten free, vegan Chocolate Avocado Mousse with Raspberries. The avocado made the mousse velvety while the raspberries added the needed tartness to balance it out. The crisp white chocolate was literally the cherry on top.
The fabulous experience has me hankering to make another trip down south. And this time armed with a list of places I'd want to eat at.
SPCL SPCL SPCL
Director Scott Pickett Signs with Über Content
"Über Content has added director Scott Pickett to the production company’s multifaceted roster. Pickett’s mix of storytelling and understated comedic performance has taken him across commercial, film and television formats."
Read the full story on SourceEcreative
