Scott Pickett brings signature flavours to the 25th year of Great Chefs
The 25th anniversary of the William Angliss Institute Great Chefs Program kicked off in style this week with one of Melbourne’s most celebrated chefs and restauranteurs, Scott Pickett, at the culinary helm.
Having recently opened the critically acclaimed Matilda 159 Domain and re-launched his Northcote restaurants into one new destination, Estelle, Scott is renowned for his modern and innovative produce-driven menus.
And who better to launch the 25th year of the program, the longest running program of its kind in Australia, than one of the most exciting and generous chefs on the Melbourne dining scene today.
Scott’s Great Chefs menu began with an appetizer of baby corn, parmesan and fermented black truffle, followed by an entrée of hand-rolled macaroni, spanner crab and basil. Scott’s expertise with beef was on show with his main of Cape Grim eye fillet, kale and pomme Anna, and the finishing dessert was a chocolate and raspberry pave.
Each savoury dish was matched with a wine from Angove Family Winemakers and the dessert was matched with a vintage port from Portugal.
Prior to the two nights of service, Scott gave the second and third year commercial cookery students assisting him a masterclass in how to prepare his menu, and Professional Cookery Teachers Lisa Morrison and Jason Goldingay were on hand throughout to support and guide the kitchen operations.
The hospitality and hotel management students at the front of house were briefed in the week’s leading up to the event by Restaurant Manager Jason Schumacher and Hospitality lecturers Kylie Sweetman and Andrew Donis, with a focus on food intolerance requirements and understanding the wine and food matching.
There are only a few seats left for the 2019 Great Chefs Program – visit angliss.edu.au/restaurants-events/great-chefs/ to book.