Life is short, the art long

‘Jimmy!, I need you to deal with that box of food, make me some money chef, woop woop?’ Ally harped at me this day, much like she did to the crew on many of occasions, after coming out of the general manager’s office.

‘What do you want me to make chef?’ was my retort.

‘Come on Jimmy, you wanna be a chef, don’t you chef? Come up with something, make a dish, your nearly qualified. You’ll soon be accountable, just like the rest of us, hahaha’. Ally insisted.

Whenever Ally went into the general managers office for a meeting, the whole kitchen team would be on edge waiting to see if we would get a bollocking when she got back. We didn’t cop one that day, but it was clear she needed to make some cash, or the hotel did.

I have always loved getting given random ingredients to potentially make a dish from, which then in turn generates cash flow for my workplace, that would otherwise end up in the bin if we didn’t make something from it. Not to mention it is always a bonus if you got to make a dish, as it was not my kitchen, nor my reputation on the line if it wasn’t any good. Creating tantalizing combinations of food is what we do, that is chef life. Making good dishes is always trial and error before quality though.

As usual, I was not quite sure at first what I was going to do with the ingredients that had been bestowed upon me, but I was fairly certain Elderberry and Venison would be a tight combo. There would be no pretentious wank factor involved, there was no ‘manu wouldn’t do that’ back in those days, and you were not scolded for having a crack at something different. Do your homework first, then have a go and see what you can come up with! If your fortunate enough to put something decent together, you then let the senior guys take over and tighten it up for you.

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The sweet, tart and refreshing taste and aroma of the Sambucus tree, or the more commonly known Elderberry tree, is one of very few plant species that can be found on every sub-continent on the planet.

These fragrant flowers, as well as their berries, are common place in tea’s, cordials, cough medicine’s, and alcohol. While they are also used to ward of evil spirit’s in some parts of the world. Even a young Harry Potter nearly had a book titled ‘Harry Potter and the Elder Wand’, specifically from a magic wand that was apparently make from Elder wood.

The nitrogen dependent, scientifically known Sambucus plant is commonly associated with helping us fight colds, although there are no clinical test’s available to prove that there are any real benefits from Elderberries. These apparent health benefits are only really regarded as an old wife’s tale in regards to keeping healthy.

Due to the cyanogenic glycosides present in the Elderberry bush, from it’s leaves, twigs, branches and berries. Much love and care must be taken in order to prevent sickness when producing Elder based products for human consumption. The native birds are fine to indulge in fresh Elderberries, yet Humanoids must boil the berries, wood or flowers for a few minutes in order to kill of the glycosides present within them. As you’ll soon find out when your protruding your Elder laced goodness back onto the kitchen floor if you have not prepared them accordingly.

The Sambucus gaudichaudiana is the native Australian variety, which is present in the south eastern regions of the continent, including Tasmania. They can be found in abundance around Campbell Town and Riverside, my two current locations.

The syrup produced from both the flower and the berries are most well enjoyed with game (especially Venison if you ask this cat 😉), while they present as a great aromatic to desserts including ice-cream, marshmallow and Chantilly cream.

Our first historical record of the Sambucus tree was accounted by Hippocrates, the legendary Greek physician and master of ancient medicines. The high levels of anti oxidants present in the berries, flowers and wood have made this fragrant beauty a herbal fad of the highest caliber.

Its usage can be traced back to the Neolithic age(2000bc), while it was common place to utilize the bush as a means to ward off bad spirits by wearing the leaves or hanging them over door frames and windows.

The Elder mother was a well respected figure among primitive Western cultures. She had to be asked asked for permission when we intended in using her gifts. A ritual had to be performed, with one needing to bend their knee, while chanting an ordered rhyme, otherwise she would apparently seek vengeance for those that stole from her. These gifts, being her berry’s, flowers and wood, were obviously highly valued within food and drink, as well as even the production of musical instruments due to the Elder woods ability to bend easily.

I have always really enjoyed the majestic flavoring of the Elderberry, ever since the team down at Ashbolt delivered us a couple of sample bottles to play with, while I was working on Cradle Mountain. Their Elderberry concentrate is divine and was my favored choice, while the Elder-flower variation has won many gold medal at numerous competitions.

….

‘All ring Emz, what do you think’ I presented to my sous chef!

‘Looks alright Jimmy, what do you have?’ She replied.

‘Venison fillet with cherry tomatoes, sugar snap peas and elderberry Jus! Tight eh chef?’ I explained.

‘Looks pretty good Jimmy, needs some work though’ Emz retorted.

Our general manager happened to indulge in this beauty that night and thoroughly enjoyed my sous chefs variation. Apart from pizza’s and open sandwiches, it was the first real dish that I had had a good amount of input into that was any good.

The crew were great in regards to complementing myself on how nice my dish was, yet for all the input I had put into this dish, it was wholly my head chefs dish in the end, as is much the same in any kitchen.

Our head chefs lead us, set the standards, make the contacts, deal with the managerial bollocks, all the while giving any budding cook an opportunity to pay their bills.

Our head chefs set a standard, they work the hardest, they cop all the flack when things go wrong, therefore they have earned the right to reap the rewards their work environment has produced.

Provided any head chef or leaders set and maintain a high standard of professionalism, I have never, nor would I ever have problem with, working just as hard to create dishes in their environments.

If it was not for their workplace in the first place, coupled with their culture of growth and professionalism, then there would be no great dishes from this chef in the first place.

Being able to create dishes in someone else’s kitchen is a absolute bonus to any budding chef or apprentice that is starting to think he or she is worth their pearly white jacket. And any cool dish you or I think we own is bullshit, unless your top dog yourself. Our leaders provide us with an environment to flourish and grow, it must be only their right to claim what is produced in their environment.

They own the downside, therefore, they rightfully own the upside. I have been in many environments that have allowed me to create dishes, yet only a few of those have helped me produce any decent dishes. Great teams create great food and great dishes. Ally’s kitchen on Cradle Mountain was one of those great places. Plus we maybe had a little protection from the Gods of the Elder world!