We are thrilled to have had Mathew Hart, Executive Chef at Balgownie Estate on board for Food for Thought Melbourne. The event was held last night at Central Pier Docklands. As part of the six course degustation guests were treated to a ‘smoking hot’ dish of smoked spiced spring chicken, sticky apricot chutney and sage thyme jus created by Mathew.
Prior to the event Mathew kindly took some time to chat with us about; his support of the Foundation, relationship with stroke, the Yarra Valley and his cooking style.
In February 2012, Mathew joined the dynamic team at Balgownie Estate Vineyard Resort & Spa as Rae’s Executive Chef. He has worked in kitchens in South Australia, Melbourne and the United Kingdom. He has professional experience in some the valley’s more notable restaurants including The Vines, Chateau Yering and Tokar Estate. It is certainly safe to say that Mathew is somewhat of a Yarra Valley connoisseur!
Why did you decide to support the National Stroke Foundation at Food for Thought?
There are a lot of the charities that I would like to get involved in. I think it’s important to do what you can to support research and other families who might be struggling. It sounds like such a great event; not only is it for a good cause but it also a night of reflection and celebration.
Do you have any personal connection with stroke?
My friend’s wife had a stroke last year. She was in here early thirties. Fortunately she is okay now.
You are a specialist in Yarra Valley produce. What do you consider signature produce that represents the valley?
I am very keen to use lots of local growers and suppliers. Brads zucchini flowers are quite big and everyone is getting them in the city now, which is great. There are also lots of fruits and berries out and about. We have our own veggie patch at Balgownie Estate and use a lot of those vegetables in our recipes.
The dish you have chosen to cook at Food for Thought is very interesting. Is there a particular reason that you chose it?
One of our signature dishes is wine smoked beef. We are on a vineyard so when all of the grapes are off we can take the clippings and use them for smoking. It’s a new concept that we brought in since I have been there. If you choose the beef it comes out smoking on the table!
A song that you like to listen to when you are preparing food?
Yarra Glen VIC 3775
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