Zac Nicholson Shines at Angliss Great Chefs Lunch
Rockpool Head Chef Zac Nicholson was on hand at an epic Great Chefs Series lunch at Angliss Restaurant to impart his skills to the talented Angliss students. Great Chefs lunches are a popular event at Angliss Restaurant and give the hospitality students an opportunity to work with several top chefs of Melbourne. The World Loves Melbourne was invited along to experience the efforts of Zac as well as the Angliss student team.
The event was open to members of the public and you can book your place at an upcoming lunch or dinner. The event was fabulous and I felt we received something akin to the best of Rockpool. Zac Nicholson was forthcoming with his time and sharing his expertise. I was able to visit the kitchen and see this first hand.
Angove's wines to commence proceedings - Alternatus Vermentino is a stunning Italian style wine.
Zac Nicholson from Rockpool imparting his expertise in the Angliss Restaurant kitchen.
An appreciative packed restaurant for this impressive event.
The dishes were generous and first class - executed superbly. If there were hats to be awarded from the lunch I'm sure they would have been awarded - this was top notch! Cured ocean trout with red onion pickle, coriander seeds and bruschetta was a generous dish (bordering on a main) and was zesty and refreshing while elevating the trout.
Main course was a stunner, Slow cooked beef short rib with grilled peppers and chimichurri, potato puree. The beef was from Gippsland and was cooked to perfection. The chimichurri again brought zest and a little heat, while the peppers also produced some heat. The creamy puree was also a superb accompaniment for the meat.
Angove's Warboys Shiraz is produced from older vines with plum and red berry notes.
Angliss not only trains the next generation in hospitality but they are a major consumer of Victorian produce themselves, as significant buyers from local suppliers.
The World Loves Melbourne was privileged to check out the action in the kitchen.
Zac Nicholson and team.
Dishes on the pass ready to be served.
Plating up the beef short rib.
Thank you to Angove's!
Kudos to the Angliss students.
Zac told us the beef had been slow cooking for 14 hours, answering questions from the diners, including a recipe for chimichurri.