CHEF CHRIS WORLEY – THE PEACOCK INN HOTEL

We love seeing what you do with our products, so this month we paid a visit to The Peacock Inn Hotel and spent some time with the delightful Chef Worley and asked him a few questions.

WHY DO YOU USE AQUANAS?

Chris: Aquanas has been a reliable supplier for the past 6-7 years and the staff are great.

WHAT DO YOU ORDER FROM AQUANAS?

Seafood, Small goods – bacons and hams, Frozen goods, Dry goods – tomatoes, flours, the basics.

Their range is handy when placing other orders. I can top up on the staples at the same time.

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HOW LONG HAVE YOU BEEN A CHEF?

I’ve been a Chef for 16 years. I studied in NZ then went to U.K when I was 17 years old.

I’ve been at the Peacock for a year and built the team. Everyone on the team is crucial because you’re only as good as your weakest link. I’m an advocate of the apprentice system. Currently, I have 6 apprentices who we train up, so when they leave here they have the skills to run a kitchen in their own right.

Over the last year, we’ve overhauled the menu. We linked the daily specials and lunch specials so there’s no repeating. The menu is getting better all the time!

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YOU ARE ALSO A CHEF AT THE GOLDEN FLEECE IN SOUTH MELBOURNE? TELL US A LITTLE ABOUT THAT.

It’s early days but so far we’ve taken the business from doing a few steaks a week to 60-70 every day with nice risottos and seafood.

It’s primarily a function venue which is slowly building up. We’re expecting Xmas to be quite busy. It’s a good, fast kitchen, running to capacity. A pub to keep your eye on!

THE DISH YOU’LL BE PREPARING TODAY?

NORTH AMERICAN SEARED SCALLOPS

Sea scallop USA 10/20
White anchovies in lemon oil and brine
Chipotle and lime salsa
Guacamole with extra lime (so it spreads easier)
Baby basil
Baby coriander
Baby chard

CHEF’S TIPS
Sear the scallop on one side, flip it and move the pan to a lower heat so the juices are retained and caramelise. Then cook it to medium so the moisture stays in there.

Perfect match with an NZ Sauvignon Blanc!

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