The rise in popularity of the humble kitchen garden has been undeniable in recent years. From small pots filled with flourishing herbs on window sills, to backyards bursting with fresh fruit and vegetables, we’ve all had a go at growing and eating our own produce. While this trend has emerged in the home, Chiswick restaurant in Eastern Sydney’s Woollahra has been ahead of the curve.
Since celebrity chef Matt Moran took over the restaurant in Woollahra’s Chiswick Gardens, the eatery has embodied a “paddock-to-plate” philosophy. The kitchen garden both creates beautiful vistas of calming greenery for guests and also provides the sumptuous food on offer. The menu is seasonal, informed by the produce grown on site.
These days, Matt Moran works closely with Chiswick restaurant Head Chef Daniel Cooper and Head Sommelier Georgia Davidson-Brown. They sat down with Home Beautiful, sharing their take on a Christmas lunch menu, from festive food to wine pairings.
Summer at Chiswick restaurant
Hosting a summer get-together at home or simply bringing a plate along to a dinner party? Dan and Georgie from Chiswick Sydney know the right flavour notes to hit.
“Start with local prawns with whipped avocado, cucumber and a hint of chilli,” says Dan. Georgie suggests pairing it with a festive negroni to set the mood and make the most of a seasonal palette. “For something lighter, a whole baked snapper, drizzled with herb butter, lemon, and capers is a winner,” adds Dan. The final flourish? A show-stopping pavlova decorated with fresh, juicy fruit straight from Chiswick restaurant’s garden (or your’s).
“This is a spread that embodies both warmth and celebration.”
Dan Cooper, Head Chef at Chiswick restaurant
The ultimate Chiswick restaurant menu
Strawberry and roasted stone fruit pavlova
Decadent dessert
Georgie’s wine match: “Vietti Moscato d’Asti, Braida Brachetto d’Acqui, Renardat-Fache Bugey-Cerdon, or Henschke Noble Semillon if you’d prefer without bubbles. Not too sweet, but lots of fun. Brachetto or Bugey-Cerdon especially if you’re adding on lots of different kinds of berries!”
Champagne cocktail
Bubbles and bitters
This champagne cocktail makes use of aromatic bitters, cognac, brut champagne and orange zest to garnish.
Radicchio salad with peaches, mozzarella and proscuitto
Start with a vibrant salad
Georgie’s wine match: “Delicious Italian whites would work with the radicchio salad. For something a little more fruity, try a Soave (Pieropan or Suavia) from Veneto or a Carricante from Etna if you’re feeling volcanic. Alternatively, give an Italian Chardonnay a try! Grown a little bit all over, some of the best examples come from the Langhe in Piedmonte (Massimo Rivetti or Fletcher), as well as Etna in Sicily (Passopisciario).”
Local prawns, whipped avocado, cucumber and chilli
Spice up your entree
Georgie’s wine match: “Adelaide Hills Riesling or NZ Pinot Gris with a tiny bit of residual sugar to mellow the chilli. Try Shaw + Smith Riesling or Prophet’s Rock Pinot Gris.”
Whole baked snapper, herb butter, lemon and capers
A sumptuous main to share
Georgie’s wine match: “Depending on how much lemon you like to douse on your fish, it can alter the acidity levels in the wine. If you love extra lemon like me, opt for something zippy like a Greek Assyrtiko – Kir Yianni, or Jim Barry if you prefer Australian. If you favour a normal amount of lemon, go for something still fresh, but a little more rounded such as a Chablis with some texture. Clotilde Davenne’s Chablis is perfect for this as she uses old oak foudres.”
Roasted carrots, lemon yoghurt and hazelnuts
A roasted side
Georgie’s wine match: “Bordeaux white blends (Semillon/Sauvignon Blanc) or a Chenin Blanc from the Loire Valley. Cath Oates from Western Australia makes a delightfully fresh sem/sauv, Yangarra is equally great and with a little more richness, or treat yourself to Mount Mary Triolet. For
Loire Valley Chenin Blanc, opt for Marc Bredif, whomakes arguably the best Classic Vouvray out, for one of the best prices, too.”
This article originally appeared on Home Beautiful and is republished here with permission.
