There’s simply nothing better than leaving your cares at the door and relaxing in a chair with a full belly and a glass of wine, taking in the smells and sounds of nature. Where in Canberra might you be able to do that?
How about Pialligo?
Over the last few years, there has been a real focus kitchen gardens and food miles, but, really… where does this style of cooking have more relevance in Canberra than out at this gorgeous little suburb designed for those in love with gardens, landscaping and natural produce.
Pod Food takes the kitchen garden idea seriously, extending the concept from growing garnishes and vegetables in their nearby farm, all the way through to producing their own hams and bacons, and smoking their own duck.
Now, don’t let the rustic charms and the menu’s simple descriptions fool you – this is a restaurant that takes seasonal favourites to a whole new level thanks to the talents and techniques of Chef Dan.
What more could you want?
Well, a good place to start might be the Scallops with Smoked Corn Custard and Morcilla (Spanish black pudding)! It’s a fantastic dish that brings the sweet with the savoury and the sea with the land. Beautifully presented with thinly-sliced strawberries and a pistachio & apple crumble, the kitchen take a surprising array of elements and brings them together with perfect balance: the strawberries cancel out the smokiness of the corn custard while the crunch of the pistachio and the morcilla brings the textural contrast.
The Spatchcock disguises a series of combos and contrasts so well that the pretty plate will have you fooled. There are two types of grapes – the green varieties are salted, the red grapes are pickled. Meanwhile, a crunch of baked parmesan matches up against the creaminess of the pumpkin puree. Even the spatchcock offers two styles, with the leg being roasted while the breast is prepared via sous vide.
For an indulgent edge, the skin is scraped of all the fat before being pressed between two blocks and then roasted. The result is a thin sheet of crispy chicken skin brimming with flavour and only a wafer thin. Again, it paints a stunning contrast against the moist and delicious meat.
From the mains selection, the Pork Loin comes with a lemongrass and leek bourdain (think of a sausage). The pork has been through the sous vide to ensure it loses none of its moisture. Two types of beetroot – golden and heirloom – as well as a beetroot gel hit you with the wonderful earthy-sweetness of the winter season favourite.
The real beauty of this dish is the visual impact of the splattered beetroot gel, covering the plate like an impact and providing a visual anchor for the green, brown and orange tones of the main elements. It’s a striking effect, and one not many chefs would attempt. We’d have to say it works in every respect; the result is stunning.
For something sweet, there are plenty of offerings – including a unique take on the Affogato. Other options include a Carrot Sponge with Goat’s Cheesecake served with speculaas – a Dutch gingerbread – that has a lovely spice, crunch and ‘zing’. This novel touch is backed up by another clever idea – a ginger beer sorbet that contrasts nicely with the creamy goat’s cheese. Lemon curd adds the necessary hit of acid, but it’s the surprising presence of celery slices that adds a unique and playful edge to this divine dessert.
Getting back to nature and attempting the kitchen garden has never made more sense than in the semi-rural setting of Pod Food. The food appears rustic and real, but delivers a gentle sense of playfulness and incredible sophistication that matches the friendly though thoroughly professional style of the restaurant and its staff.
