Southgate restaurants showcase warming seasonal produce and recipes for you to try at home.
Winter is synonymous with hearty dishes, rich velvety flavours and warm beverages. The chefs at Southgate are showcasing the best of the season with new menus that hero their favourite winter ingredients.
Following its recent renovation and expansion over two levels, the new Pure South Dining has reopened to critical acclaim. Executive Chef David Hall and Head Chef Sam Prance-Smith are famous for their expertise in the fare of Tasmania and its islands. They share some of the most versatile and understated winter produce.
Nothing comes close to a soft, melt-in-the-mouth, slow-cooked beef cheek dish and Pure South’s King Island beef cheek is exactly that.
Red Rock Venues’ new Group Executive Chef Graeme McLaughlin has led kitchens at some of the best restaurants in the world including Heston Blumenthal’s Three Michelin starred The Fat Duck UK.
Graeme brings his wealth of international expertise to oversee some inspired menu evolutions at modern German eatery HOPHAUS, to spruce up Irish pub grub at P.J.O’Brien’s and to jazz up the grazing and dining menu at riverside hotspot BearBrass when it reopens after a major expansion in late June.
Graeme’s Jagerschnitzle is a hearty winter dish that heroes the humble mushroom. Although available most of the year, winter offers a huge variety of mushrooms with a wonderful variety of texture and depth of flavour: roasted, raw, grilled or even braised. Graeme’s says “I enjoy Swiss brown mushrooms beautifully sautéed in a pan with brown butter, garlic and fresh parsley. They work wonderfully with roasted fish or meat and their natural occurring umami increases the flavour of much of what they are paired with.”
2 X 100g thin pork schnitzel
200ml beef jus
50g sour cream
100g sliced cooked Kipfler potatoes
80g sliced Portobello mushrooms
50g braised bier onions
100g plain flour
25g smoked paprika
For the beer braised onions
Thinly slice 500g peeled white onions. In a heavy based pan melt 25g of butter and then place in the sliced onions over a medium heat. Sweat the onions down until they are translucent. Add 500ml of dark wheat bier, simmer and reduce slowly until onions are a golden jam consistency. Remove from heat and allow to cool, keep aside until needed.
Mix the smoked paprika and plain flour in container and lightly season with salt and pepper.
Lightly flour the pork schnitzel in the flour paprika mix. In a large frying pan place 25g of unsalted butter and place on a high heat. When the butter has melted and bubbling place the 2 floured pieces of pork schnitzel, add the mushrooms and sliced Kipfler potatoes and fry until schnitzel is golden brown. Add 50g of the braised beer onions then quickly add the beef jus and reduce heat. Add the sour cream and swirl the pan to combine the cream and jus together. Simmer on low heat for a minute or until thick sauce consistency is achieved. Season with salt and pepper.
Remove pork schnitzels from pan and place in a bowl serving plate. Pour remaining potatoes, mushroom and sauce over the pork schnitzel. Garnish with finely chopped chives and serve.
Southgate’s riverside restaurants and bars have programmed a hive of winter events to celebrate all the good things about the colder months. Melbourne’s risotteria Tutto Bene is divulging the secret to perfecting risotto at home with a special masterclass, while Hophaus are hosting a festival of meat and a German inspired Christmas in July. La Camera continues their ever-popular special events with a Jazz & Shiraz night, The Three Sopranos opera night, and a quirky Italian Yum Cha event.
Visit the Southgate website to see what’s on in and around the precinct this winter.