By Leigh O’Connor.
Imagine loving scuba diving and surfing but being afraid of sharks!
Meet Mt Lofty Ranges Vineyard Head Chef Jesse White…he may be the top fish in the kitchen but definitely not the ocean.
In charge of this 13-Chef hatted dining destination in the picturesque Adelaide Hills, Jesse completed his apprenticeship in Canberra before moving to Victor’s Place, originally as Sous Chef, then promoted to Head Chef shortly after the restaurant opened.
Planning to head overseas to the UK to work, COVID had something to say about that and Jesse found himself on the pans at Hardy’s Verandah Restaurant, as well as working at Mt Lofty seven days a week for more than two years – that’s dedication.
"Ever since I was a kid, I wanted to work in a kitchen, as cooking was the way my Grandmother and I would spend our time together, either picking vegetables from the garden for a family roast, or baking,” he recalls.
"I found it incredibly relaxing and fun from garden to table.”
Mt Lofty, on Harris Road in Lenswood, provides an all-encompassing destination for wine tastings, functions, mouth-watering local cuisine and an enviable view.
A rustic barn-like cellar door has been expanded and refurbished with wide timber decks, allowing diners sweeping valley landscape vistas, as they sip estate wines and feast on delectable dishes.
Jesse describes the food as Modern Australian while trying to subvert expectations by delivering something that is familiar but different.
"I love using native Australian ingredients, whether it be wattle seed, finger lime or kangaroo. Australia has the most unique and exciting flavours.”
With a constantly changing menu which evolves every month, there has never really been a signature dish at the restaurant. Some of Jesse’s favourites are hay-smoked crème caramel with locally sourced apples; venison tartare, fermented leeks and alliums and potato buckwheat risotto with Parmesan foam and truffle.
It is his recipe for chicken Romesco that he brings to the AGFG table – sous vide rolled chicken breast, filled with Romesco sauce, dried tomato, espelette pepper, egg whites and salt.
"This dish represents the seasonality and amazing produce from the Adelaide Hills region.”
Obsessive-compulsive about seasoning, Jesse says you can create the most outstanding dish, but if you haven’t balanced it correctly, it will fall flat.
The past year has shown a huge change in the hospitality industry – from expectations of workers and customers to a community environment between restaurants helping each other through a difficult time by lending staff, produce or simple advice.
As for the future, Jesse has big plans to take Mt Lofty restaurant to new heights… watch this space!
