The team at Watervale Hotel are passionate about fresh local food and Clare Valley produce.
Our new kitchen is like three or four kitchens in one, as well as a long in-kitchen Chef’s Table.
The ‘production kitchen’ is designed to receive and process fresh produce for delivery onto the plate, or in a variety of ways that lock in the freshness.
The ‘preparation kitchen’ can operate a different rhythm preparing the components that come together as the final dish; whilst the ‘service kitchen’ responds to customer orders.
The ‘dessert kitchen’ sits to the side, coming into its own as the rest of the kitchen starts to slow.
The Chef’s Table is a cooking demonstration in itself.
Whilst hardly the hero, the waste station is split into sections to segregate each different type of waste for appropriate management, whilst the large scullery is well hidden behind a pressed tin wall.
The Fires of Hell
The kitchen spills out into the beer garden with a huge wood fired oven and the ‘Fires of Hell’ Argentinean asado style BBQ. The fires allow Chef’s to cook with fire and embers on grills, cast iron plate, iron crucifix, rotisserie, between coals, hanging above embers on hooks and chains, or slow baked in the embers themselves.