Chef's Table - Chez Pok
Michael Bolam - Chez Pok
With its long-standing reputation for exceptionally fine food and wine, Chez Pok is one of the Hunter's
best-loved restaurants. The menu emphasises simplicity of ingredients spontaneously blended the best local produce on offer. The extensive wine list features some of the best the Hunter has to offer, including a Museum lost that will delight the wine enthusiast. Chez Pok features a beautiful outdoor terrace and a warm and relaxed fine dining atmosphere.
* How did the business name come about -
The Restaurant name, Chez Pok, translates to “The home of Pokolbin”.
It is called this because Peppers Guesthouse was built 25 years ago and was one of the first original guesthouses in Pokolbin.
We actually just held a 25yr Anniversary for Peppers a few days ago and I just found out that the reason it is called Peppers is because of the surrounding Peppercorn trees when it was first built.
* What do you like most about working in the field that you do?
The freedom and ability to experiment with different flavour combinations and watching it all come together on the plate to transform into a dish you can be happy with. We are continually striving to provide a unique, exciting and memorable dining experience for our guests here.
* Years of Service -
I have been qualified now for approximately 4-5 years.
* Cooking Style -
I have never really known how to answer this question. I suppose you could classify us as doing Contemporary Australian food with a strong European Influence.
* Product -
We source as much local produce as we can, such as Quail and Quail Eggs from Nulkaba Hatchery, Snails from Bon Apetite, Hunter Valley Snail Co. Even obtaining flowers from my own garden at home and Cumquats from a next-door neighbours tree. All our other suppliers do a great job as well.
* Chef's Training -
I started my career as a Kitchen hand at Maitland City Bowling Club in Rutherford and then began my apprenticeship here. I then went to Biondis Restaurant, Raymond Terrace and whilst there started working on my days off at Shakey Tables, North Rothbury. I then finished off my apprenticeship, here, at Chez Pok, Peppers Guesthouse, back in 2005.
* Work History and Experience -
I stayed working at Chez Pok for a further year and then went to Shakey Tables again, as Sous Chef. I worked here for another 18 months which was great as I enjoyed her artistic flair. I then had my sights set for London, however, decided to do a days stage at a restaurant in Sydney called Becasse. An incident happened on this evening which I was working, and I was fortunate enough to be offered a job and ended up working here right up until I flew out to London. In London I worked at a restaurant in Notting Hill called The Ledbury and was here for 14 months. I was fortunate enough to work with so many talented chefs here and the experience I learnt was invaluable. I then went to the South of France and worked on a string of Motor Yachts in Monaco, Nice, St Tropez. I am now back at Chez Pok and have been here for 6 months.
Recipe -
Roast Breast of Quail, Confit Leg, Sweet Corn Pancake, Popcorn Couscous
Quail
2 Quail (450g)
150g Salt
220ml Oil
1 garlic clove
2 sprigs thyme
20g Butter
Remove the legs from 2 birds. Remove the wingtips and trim the back bone. Reserve bones for stock. Rinse out the cavities and set aside. With the legs, remove the thigh bones and trim the meat back up the bone away from the foot. Salt for 1 hour.
Place 200ml oil in saucepan and bring to a gentle simmer. Rinse off legs, pat dry and lower into oil. Poach for approx 2 hours, making sure it does not boil. When done, the meat should nearly fall off the bone. Let cool in oil then transfer to a tray lined with parchment paper. Place another piece of parchment on top and another tray and weight down in fridge for 2 hours.
Corn stock
Place the cobs in a separate pot (once kernels are removed) and cover with water, bay leaves, peppercorns and thyme. Bring to the boil then simmer for 20min. Strain.
Corn puree
4 Corn Cob (kernels)
Corn Stock (just enough to cover corn)
Salt/Pepper
50ml Cream
Remove corn kernels form cobs and toast lightly in a medium sized saucepan. Cover with hot corn stock and season. Bring to the boil then simmer for approx 15min, until kernels are tender. Add cream and bring back to the boil. Blend and fine strain.
Sweet Corn Pancake
500g Dry mash potato
90g Blanched Corn (kernels)
110g S.R Flour
150g sweet corn puree
4 eggs
75ml Milk
Seasoning
Method: Combine all wet ingredients in a bowl then add the dry mash and combine. Sift in the flour, add the blanched corn and taste for seasoning. Take a spoon full of mix and place in a hot pan with a little oil. Cook until golden on both sides. Need two pancakes per serve.
Popcorn cous cous
100g Popcorn (chopped finely to resemble couscous size)
½ Carrot (fine brunoise)
½ Spanish onion (fine brunoise)
Flesh of 1 Green capsicum (fine brunoise)
Flesh of 1 Yellow capsicum (fine brunoise)
Flesh of 1 Red capsicum (fine brunoise)
Dice all vegetables very finely and mix together. Per serve combine 2 parts Popcorn to 1 part vegetables brunoise in a bowl. Add a touch of truffle salt and olive oil just to moisten.
To Serve: Heat up the remaining oil in a pan and place the quails in, on the crown. Saute for 2min then place on left breast and sauté for 1min. Do the same on the other side then flip back to the crown. Add the cracked garlic clove, thyme and butter and take to beurre noisette (burnt butter) stage. Nape (baste) the quail with the beurre noisette and place in oven for 1-2min. Take out and rest. Heat up another pan with a little oil and place legs in skin side down. Cook until you achieve a crisp skin and a nice golden colour.
Carve the breasts from the birds, making sure you keep the tenderloin intact. Serve 1 Breast and 1 leg per portion. Serve with the sweetcorn puree, pancakes and popcorn couscous.
Serves 4 Entrée Size Quail Dish - by Chris Elfes Photography on Hermitage
* Menu -
House Baked Bread with Extra Virgin Olive Oil and Condiments - $2.50
ENTRÉE
‘Bruschetta’ – Chilled Tomato Consommé, Basil Sorbet, Parmesan Snow, Bread Foam, Balsamic Gel
Poached Beetroot, Pickled Daikon, Rocket Puree, Frozen Yoghurt, Goats Cheese Cromesqui
Ocean Trout, Date Puree, Potato and Mushroom Tortellini, Almond Beurre Noisette
Salad of Spring Vegetables, Soft Poached Quails Egg, Beetroot Puree
Warm ‘Hors d’oeuvres’ – Pork Neck Cromesqui, Duck Tongues, Rabbit Rillette, Croustillant and Soup of Celeriac and Chestnut
Seared Scallops, Curried Cauliflower, Apple, Cumin Caramel
MAIN
Poached Saddle of Rabbit, Carrot Cake Puree, Violet Aubergine Caviar, Soft Roquefort Crumble
Roast Partridge with Chicken and Porcini Mousse, Confit Legs, Pomme Puree, Muscatels
$7 Supplement
Braised Belly of Pork, Crispy Neck and Ears, Celeriac and Muscavado, Black Pudding
Pan Seared Red Emperor, Duck Confit, Lentil Puree
Glazed Duck Breast, Polenta Crusted Squid, Wasabi Sorbet, Toasted Grains, Pickled Ginger ‘Air’
Slow Cooked Wagyu Bolar Blade, Bone Marrow, Snails, Mushroom Velouté
$7 Supplement
SIDES - $7.50
Pink Fir Potato, Almond Caramel, Sage and Rosemary Salt
Steamed Green Beans, Citrus Emulsion
Salad of Beetroot, Pumpkin, Pine Nut and Persian Fetta
Two Course Menu $55pp ~ Three Course Menu $75 pp
Please note on Sundays and Public Holidays
Bread - $2.75 Two Course Menu $60.50 Three Course Menu $82.50
