Grand Chancellor executive chef Elliott Chugg wants to show home cooks how to wow guests with his dish Inspired Entertainers’ Chicken at Festivale.
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Using Nichols chicken breast stuffed with corn, sage and butter Chugg, and his second-year apprentice Nicholas Johnson, plan to make mouths water on Saturday morning.
As one of Festivale’s Cooking Demonstrations in the Park chefs, Chugg said he was keen to demonstrate how top combine classic ingredients of chicken, butter, lemon and salt in an innovative way as a salad.
“It’s basically a stuffed chicken breast, pan fried and finished off in the oven and we’re finishing it off with some wasabi leaves, Asian greens and some stuff that we get from the Harvest market in the morning,” Chugg said.
“At the end, when the chicken is cut on top of the greens, we just squeeze the barbecued lemon over the top, so it’s sort of like a dressing.”
Chugg said “cooking is not meant to be hard”.
“It’s quiet easy to put something together. You just need to know what you want,” he said.
“I’ve tried to make it so people can take it home and replicate what I’ve showed them – and make it easy.”
The Grand Chancellor prides itself on championing Tasmanian produce through all its dining options.
This includes restaurant meals for hotel guests and 24-hour room service, as well as business and social events.
“At any time I can run up to 30 menus at once. The running of the kitchen and the logistics of getting everything together and coming together at the right time, that is hard. But cooking a piece of chicken is not,” Chugg said.
“Our menus are 100 per cent Tasmanian. Any mainland products, we’re not even interested in having a look at,” Chugg said.
When Chugg is not cooking in City Park or running concurrent menus, he develops future dishes.
“I try to do something that is a little bit different to what other people are doing. When I get inspiration from a magazine or a television show, or one of my other chefs, I always try to mix it up a bit.”
FAST FACTS
WHAT: Elliott Chugg’s Cooking Demonstration
WHEN: February 2
WHERE: City Park
TICKETS: Free
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Johanna Baker-Dowdell
Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.
Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.
