HAVING grown up on an isolated farm in New Zealand, Scott Brannigan’s passion for and understanding of local home-style cooking accurately reflects Taste Great Southern.
The owner and head chef of Bread in Common in Fremantle will hold a four-course lunch at The Lake House in Denmark for the 18-day festival which showcases fresh, natural and seasonal produce from WA’s Great Southern region including Albany, Denmark, Mt Barker, Ongerup and Katanning.
For the past two years, Mr Brannigan has been part of the Junkyard Feast event at the festival.
He said the flavour profile for the luncheon would be similar to that found at Bread In Common, with hand churned butter and vinegar made from home-cooked bread, on show.
“It is an honour cook for The Lake House; it’s an awesome and prestigious venue,” he said.
The menu for Lunch by the Lake will include pork and abalone canapes with bread vinegar and onion puree, marron with smoked cauliflower, apple, spice seeds and chorizo oil, miso and beer brine beef with pumpkin and ginger yoghurt and a wattle seed panna cotta with chocolate shortbread, prunes and macadamia nuts.
“I spend a lot of time sourcing local produce as I believe it is better,” Mr Brannigan said.
“Produce coming from a family business that really cares about it as it’s their livelihood, and when you cut out so many hands touching it, shows its quality.
“It’s similar to me cooking for the love of it, they grow it and that makes it special; it just shines on the plate.”
Mr Brannigan has worked in as a chef for about 21 year, having spend part of his career in the UK before taking up the position as Balthazar’s s head chef for four years then opening his restaurant in 2014.
What: Lunch by the Lake with Scott Brannigan
When: March 24, from 12 – 4pm
Where: The Lake House Denmark, 106 Turner Road, Shadforth