We catch up with chef Trevor Perkins at his Gippsland restaurant Hogget Kitchen where he champions regional produce and nose to tail cooking.
Hogget Kitchen's concept was born from a simple conversation between Trevor Perkins and winemakers Pat Sullivan and Bill Downie. They envisioned a restaurant where local, fresh produce and wine could be enjoyed in a casual yet passionate setting.
Rural Charm and Location
Hogget Kitchen is a prime example of Australian country dining, nestled in a building leased from Wild Dog Winery, overlooking vineyards and serene landscapes in the Gippsland region. The restaurant's location in West Gippsland, just 100 kilometers east of Melbourne, provides access to rich agricultural land.
Seasonal and Local Focus
The restaurant follows a seasonal and local approach to its menu. It showcases dishes like trout roe tartlets, Gippsland rabbit pâté with medlar chutney, and fresh cow's milk cheeses with foraged herbs. The culinary team focuses on the rhythm of local seasons and available produce.
Nose-to-Tail Cooking with Lamb
Trevor Perkins emphasizes using the whole lamb, teaching the next generation of chefs the art of breaking down the animal and utilizing every part. The process involves careful butchery, and the various cuts and offal are creatively incorporated into the menu.
Diverse Culinary Influences
Perkins' culinary influences range from traditional butchery and charcuterie to global cuisines, including Mexican and French. He employs smoking and grilling techniques, which are complemented by a wealth of knowledge gained from a broad range of cookbooks.
Collaborative Relationships and Sustainable Sourcing
Hogget Kitchen prides itself on a network of relationships with local suppliers, farmers, and producers. The restaurant's blackboard showcases numerous names of those who contribute to its menu, emphasizing a community-oriented, sustainable approach to sourcing ingredients.
Celebrating Gippsland Lamb
Gippsland lamb is a central focus for Hogget Kitchen. The restaurant values lambs with a weight ranging from 22 to 24 kilograms, which ensures optimal fat cover, flavor, and tenderness. The lamb is cooked with skill and precision over open fires, reflecting Perkins' deep-rooted connection to the land and his passion for cooking.