Stephane le Grand, chef from Balgownie and Oyster recipe.

I was challenged recently by Nuffnang to choose one of my favourite write up posts from this year. It was not hard at all, definitely this goes to Rae’s Restaurant at Balgownie Estate vineyard resort and spa. I had a fantastic dining experience and loved the food and resort so  much I decided to find out some more information from the Executive Chef. You can also view the restaurant review post here.

An aspiring chef from France, he has been on Getaway and interviewed by Ernie Dingo and is also a member of the Maitres Cuisiniers De France, and now working as Executive at Balgownie Estate Yarra Valley, Stephane le Grand took some time out of his hectic schedule to answer some of my questions.

MRM: What made you decide to come down to Australia?

Stephane: My wife is actually from Australia, down here in Wonga park, and she has wanted to come back home.

MRM: Being brought up in France, did you know much about Australia or ever imagine living here?

Stephane: yes we did know about Australia, but my sister discovered this beautiful country, and from the age of 13 I’ve been wanting to come down here and discover it for myself.

MRM: Have you ventured to any other parts of the world?

Stephane: Yes, in 1986 I served in the French Navy, and being in the navy we travelled to a lot of countries but never actually went to Australia then. I really enjoyed South Africa.

MRM: Growing up as a child, did you ever imagine yourself to be an executive chef one day?

Stephane: I have always had an interest in food and cooking, and started off young. It is what I’ve always wanted to do.

MRM: How did you start your cooking career?

Stephane: From 1982 I have worked in many pastry shops and restaurants in Paris, France, before moving to Australia in 1990. When I came to Australia I did some work for Jacques Reymond before moving to Miettas where we earned the 3 chefs hats for The Age Good Food Guide. I then became the head chef at Paul Bocuse Restaurant for 3 years. Worked at the Vue Grand Hotel in Queenscliff from 1993 where I was executive chef and earned 14 chefs hats there for The Age.

 I then moved back home in 1995 and worked as Executive Chef at Bora Bora Nui Resort and Spa in the French Polynesia. I was there until 1998 and was awarded and voted the best chef in the French Polynesia by Singular Travel. And now my wife wants to be back at home, so I’m here working at Balgownie Estate in the Yarra Valley.

MRM: Now talking about this restaurant here in the Yarra Valley, Balgownie pride themselves on using local produce, where abouts do you source your products from?

Stephane: Well I choose our produce that we use here, and we get a lot from Healsville, the cheeses come from a local dairy farm here too. The beef we get from Toolangi and the trout eggs are from Maryesville. Some of our produce does come from Bendigo as we have our other winery there.

MRM: so where do you draw your inspiration from for your cooking?

Stephane: Definitely from here in Australia, they have great produce and great cuisine.

Stephane assures me that the cuisine at balgownies Rae’s Restaurant is Modern Australian, though while I was dining there you could see a touch of French in all his dishes. He is a remarkable chef with loads of experience. You have to really come and experience it for yourself how amazing his dishes are that he creates, Stephane is clearly influenced with his French background adding a delicate touch to his presentation. You can view the restaurant review here.

Stephane le Grand has also won many awards during his career so far, including Best Fine Dining award in 2005, awarded by the Australian Hostpitality Association, and given his experience and passion for food, I’m sure there are many more to come. Read more about Stephane le Grand and his Restaurant at Balgownie estate here.

Here is a recipe that was featured in The Age Epicure which was created by Stephane.

Coffin Bay oysters served with citrus dressing and seaweed salad

(Entree size – serves 6)

 Ingredients

6 x ½ dozen Coffin Bay oysters

1 tablespoon dashi (soup stock made from seaweed)

1 tablespoon soja

20 g marinated ginger

10 g chopped fresh coriander

80 g shallots

2 tablespoons of light sugar syrup

Pulp of ½ grapefruit

Juice of 1 lemon

Juice of 1 orange

1 lime for garnish

2 tablespoons olive oil

9 g carrot extract (carrot juice reduction)

70 g seaweed salad (Japanese seaweed with sesame oil)

 

Dissolve the dashi in the syrup and add the soya, marinated ginger, fresh coriander, shallots, grapefruit pulp, orange juice, lemon juice and the olive oil to the syrup. Add the carrot extract and blend together.

Finely slice the lime and rest in the fridge. 

Open each oyster and place a small handful of seaweed salad on top of each oyster.

Place the dressing into a shooter glass and garnish with the sliced lime.

 Serve on rock salt.

Serve with Balgownie Estate NV Premium Cuvée.

Recipe created by Stephane Le Grand.

Chef – Rae’s Restaurant, Balgownie Estate Vineyard Resort and Spa.