Chef Scott Pickett; Estelle Bar & Kitchen
Grass-fed eye fillet, with David Blackmore's Waygu durello, burnt carrot, and horseradish foam.
This little gem is courtesy of my dear friend Scott Pickett at Estelle Bar & Kitchen.
I first met Scott over 2 ago years ago now when I first started what is now, todaysworldkitchen.com
Scott is a super guy and a super talented chef and I have an enormous amount of respect for him. He has been very generous with his time and a great supporter of TWK and I am extremely grateful.
The video to this dish will be on our You-tube channel in the next few days as well other dishes he has shared with us.
Please enjoy and if you happen to be in Melbourne and looking for a great 'new' restaurant, then I can highly recommend Estelle.
Full Name: Scott Pickett
Restaurant: Filmed at The Point at Albert Park. Since moved on. Now owner of The Estelle
Resides: Melbourne
Trained: Regency, South Australia
Mentors: Phil Howard -- The Square
Favourite Chef/s: Thomas Keller
Who would you be nervous cooking for? Nervous about every table!
Do you have a favourite ingredient? Marron
If you were to host a dinner party, who would you most like to cook for (living or dead)?
James Hetfield (before rehab!), Alain ducasse (Chef), Natalie Portman, Marilyn Munroe.
What inspires you? Seasons
Favourite Music: Metallica
Hobbies: Drink beer, play with my children (not in that order!)
Last cookbook you bought? Michael Rhuman - Ratios
Philosophy: Keep it simple, clean, flavour based upon presentation
Charities Involved in: Anglicare, Stroke Foundation
estellebar-kitchen.com
243 High Street, Northcote, Melbourne, Vic
Contrary to common misconception, fine dining isn't dead, it's just unrecognisable after a Gen-Y overhaul. Unconcerned with definitions, the smart young chefs of today are throwing out the old ceremonies while keeping faith with the main game, that of excelling in food, wine and hospitality.
At this retro-styled, easy-going charmer in Northcote's urbane High Street, chefs Ryan Flaherty and Scott Pickett play to an audience of just six tables, plus bar and courtyard. The good-value, degustation-only menu is equally compact, and the one-page wine list is amped up by a Gen-Y-savvy addition of ciders, sake, boutique beers and cocktails. Flaherty has experience with the avant-garde (Fat Duck, El Bulli), but he wears his knowledge lightly in clean, elegant and approachable dishes such as confit king salmon with shiso and pea and mint veloute; and smoked Skipton eel with chamomile cream and carrot.
There's enough adventure to satisfy the foodies, but not so much to deter the drop-ins who call this their great little local. Even the occasional produce malfunction (chewy venison, say) won't spoil your night. Not when you leave feeling this well looked after.
Must-eat: king salmon, peas & shiso
estellebar-kitchen.com