Stewart Atchison is head chef at Edge Geelong. Stewart came from Camperdown as a teenager to take up an apprenticeship at Fishermans Pier in Geelong on the Waterfront. 25 years later his career has brought him back to the Waterfront as head chef at Edge Geelong. This colourful dish is one of the most popular dishes on Edges new winter Menu.
PHOTO: TOMMY RITCHIE
The winter menu was created in collaboration with soux chef Warren Meehan and features an extended tapas menu designed to mix and share. Our new menu encourages our guests to order a selection of small dishes, giving you the chance to sample a variety of tastes and textures in one sitting. Our tapas selection starts @$9 . 3dishes for $27, 4 dishes for $35.
250g grain fed porterhouse on vegetable ragout w salsa verde
Cook steak 10 mins for medium
Vegetable Ragout
Our Vegetable Ragout consists of 200g each of carrot, Spanish onion, zucchini, red capsicum, eggplant, kippfler potatoes and baby beets
Dice all vegetables .Place carrots, spanish onion, zucchini ,eggplant and red capsicum in an oven tray w pinch of turmeric, paprika, 2 sprigs of rosemary, salt and pepper. Oven roasted for 25 minutes on 190c’
Beetroot w whole garlic cloves to flavour in separate tray and cover with foil. Oven roast for 40 minutes then peel .
Kippfler potatoes boiled until soft then diced and added to pan w all vegies
All heated in a pan together w small amount of stock finished w knob butter,season to taste
Salsa verde
1 bunch of Parsley,1/2 bunch of mint,1/2bunch of basil, ,4 anchovy fillets ,2 tbs capers ,tsp Dijon mustard ,2 tbs red wine vinegar, salt and pepper all in a food processor and pulse roughly.
Place porterhouse on generous serve of ragout and top with large spoon of salsa verde.
Vegetable quantity serves 4
