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Strathfield Good Food Guide : Strathfield Good Food Guide 2013
2013/2014 | 47 PUBS & PROVIDORES 195ParramattaRoad,HomebushWest97466400 Where did you learn to cook? I studied cookery at Meridian International Hotel School in Sydney. I was a junior assistant chef at the Mill Hotel [Milperra] before being asked to become head chef at the Wentworth Hotel. What are you best memories of food? I am from Nepal, and one of my fondest memories was travelling back home in 2009. I cooked for my family and really enjoyed showcasing my talents. How long have you been a chef? I have been a chef for six years. I began as a kitchen hand in 2006 and was promoted very fast. I realised quickly that I should become a professional chef. What type of food do you serve? We serve gastro-pub fare – mostly steaks, chicken, schnitzels and seafood. We also have a healthy options menu and change our menu seasonally. We have just introduced our spring menu, featuring new seafood and meat shared platters. What is your specialty dish? The roasted pork belly. Our customers also really love the salt & pepper squid. What is your most popular dish? Our rib-eye steak is extremely popular. On the dessert menu, the Tim Tam brulee and warm chocolate pudding are proving to be very popular and they’re all made on-site at the Wentworth. ourstrathfield.com.au Salt & pepper squid YOU’LL NEED 1 squid tube, sliced 20g fine cracked black pepper 20g ground white pepper 10g ground Szechuan pepper 1 tbsp garlic powder 1 tbsp sea salt 100g cornflour 1 tbsp fresh chilli Squeeze of lime juice Small handful coriander Where do you source your ingredients? We have had amazing feedback from our customers about our Tasmanian and Riverina steaks, which we buy from Fred at Homebush Meats. Our fruit and vegetables are bought locally at Sydney Markets. One of our customers delivers the produce directly to the kitchen. On the weekends we shop directly at the markets just across the road. Where else do you like to eat? I can recommend the Coffee Warehouse in Homebush for a great breakfast. Chef The Wentworth Hotel METHOD Combine peppers, garlic and salt, setting aside 1 tablespoon for later. Add cornflour to salt/pepper/garlic combination and cover squid with the mixture. Deep-fry squid until golden brown and crispy. Drain and put in a bowl. Mix remaining tablespoon of salt & pepper mix with chilli, lime juice and coriander and toss cooked squid through it. Serve immediately with chips, salad and aioli sauce.
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012