By Leigh O’Connor.
Growing up, Vicky Austin’s family all enjoyed cooking together but it was a television comedy called ‘Chef’ starring Lenny Henry that hooked her on a career in the kitchen.
Now on the pans at Bunbury’s Basalt by the Sea, Vicky confesses it was all the yelling in the show that caught her attention and made her think about getting a kitchen hand job at the local pub in her hometown of Watford in England.
Located in a stunning position overlooking ancient basalt rocks on Marlston Drive, the WA restaurant offers breathtaking 180-degree views of the Indian Ocean and nestles in Mantra Bunbury, with Vicky dishing up a menu inspired by earth, fire and water.
Vicky describes her culinary style as unique, turning traditional dishes into contemporary cuisine:
"I like to use native Australian ingredients like finger lime, pepperberry and saltbush, which I believe are really underutilised,” she tells AGFG. "I like to be creative, experiment and try new things to see if they work or not, making people happy with food and sharing things with my younger staff.”
So, what does she love about the hospitality business:
"Not the heat, Not the hours – but I do love working with the team we have here. We work well together, are able to sort out any issues and also celebrate our achievements together. It makes it a great place to work.”
Hemp is an ingredient on Vicky’s radar and Basalt was the first restaurant in WA to showcase it on the menu – where it has stayed ever since with guests still asking if they will get high from their food.
"I like it because it’s different – it has a nutty, coffee flavour and it complements so many dishes such as fish, chicken and desserts. It’s nutritious and versatile.”
It’s not surprising that she shares her recipe for pepperberry and hemp chicken breast with Dauphinoise potato and buttered Savoy cabbage to hero this ingredient.
"It has a French style combined with native ingredients that go so well with everything; it’s just a nice simple recipe that you can make at home.”
This dish is a perfect addition to your home-cooked Mother’s Day meal on Sunday, May 12 – just be sure to make the Dauphinoise the day before for the best results.
What can you expect when you dine in Vicky’s kitchen at Basalt?
"We certainly have the best view in Bunbury with sunsets over the ocean. It’s a unique restaurant, it’s large so not overcrowded and has a little bit of an old-world vibe. I think we provide incredible service and the food speaks for itself.”
One thing you will always find in this Chef’s kitchen at home is cheese!
"Right now, I can’t get enough of French brie, Shropshire blue and I’ve just found an amazing port and balsamic cheddar along with a new cumin gouda – maybe with a glass of wine!”
