‘Jimmy!, I need you to deal with that box of food, make me some money chef, woop woop?’ Ally harped at me one fine, on a bone chillingly cold day up at Cradle Mountain.
Ally would rip into the crew on any occasion after coming out of the general manager’s office, from a managers meeting.
All the head chefs used too.
‘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’. .
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 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.
While it was 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 any quality comes through though.
No one has the ability to write ideas and expect them to be of high standard. Some people think they can. Some freaks probably do. But that’s not my experience with high end food.
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.
We were fortunate not to be scolded for having a crack at something different within that environment.
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, let the crew have some input to see if they can improve it.
Then see how you go…
…
The sweet, tart and refreshing taste and aroma of the Elder fauna, from 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.
A young Harry Potter nearly had a book titled ‘Harry Potter and the Elder Wand’, as he was to behold a magic wand that was apparently made from Elder wood.
The nitrogen dependent, scientifically known Sambucus plant is commonly associated with helping people fight colds, although there is no clinical test’s available to prove that there are any real benefits from Elderberries. Any apparent health benefits are only really regarded to as old wife’s tales in regards to keeping healthy upon their consumption.
Due to the cyanogenic glycosides present in the Elderberry bush, from it’s leaves, twigs, branches and berries, much 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. Otherwise, you’re gonna get crook.
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, Trevallyan, and Riverside, to name but a few of my pit stops.
The syrup produced from both the flower and the berries are most well enjoyed with game (especially Venison), 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 for permission when we intended to use 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 undoubtedly highly valued within food and drink circles. While early musical instruments commonly used elder wood due to its ability to bend and contour into desired shapes.
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 back in the day while I was working on Cradle Mountain. Their Elderberry concentrate is divine and was my favored choice, while the Elderflower variation has won many gold medals 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 beautiful dish that night and thoroughly enjoyed it. 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.
And the big wanted it one the menu.
Being able to create dishes in kitchens like my old Kitchen on cradle mountain at that period of time is one of my fondest memories.
It helped we had multiple outlets coming out of the one kitchen, and the vastness of ingredients was off the charts.
Breaky buffet, lunch bistro, buffet bistro dinner, fine dining restaurant, and the cafe up the road that would pump out a tidy few hundred sangas a day during peak times. Life was good with the amount of food that was at our disposal.
Being able to create dishes in someone else’s kitchen is an absolute bonus to any chef or apprentice that is starting to think he or she is worth their pearly white jacket.
I started creating around the age of 8 or 9 after reading Georges marvellous medicine, and I haven’t stoped since.
All of the good dishes, or menus even that I have been involved with come from environments that firstly provide the resources, and secondly when I have the hunger to create.
Being mentally and physically healthy plays a big part too, but that part is always on ones self discipline.
Updated April 2026:
Much has changed, but so much still stays the same.
Tasmanian food as a whole was still to be discoved by the world when I was one Cradle Mountain, but it has now.
We are, actually the food is what you can comfortably refer to as being ‘world renowned’.
So much so that there’s even a group of players that have copywrited the term ‘ Tasmanian’ and people have to pay to use it on their marketing.
Such a move is quite cheeky if you ask me. You can’t tell me that I need your permission to call myself or anything I do ‘Tasamanian’.
I know what what they’re upto and its a good thing, just don’t get all smarty pants if we be having a few beers together if you know what i mean though.
Over the last 7 or 8 years I have also located many different spots I can find Elderberry growing wildly.
I have had many a session with endless elderberry.
While on the food front I am not in much of a position to create dishes for my workplace.
It’s not what they do, and it’s not what they need me to do. They have they’re own thing that works.
But I did put together a little elderberry jam just recently. Check it out here –
#Pickle protip: Be subtle with your Elder additions while cooking. I find to much Elder gives something of a soapy taste. Try to think of it like salt in ya soup, or vanilla with your sweets. It’s best as a seasoning for mine.
