SEASONAL STATEMENT

Stokehouse chef, JASON STAUDT, shares his mid-winter inspiration with a French favourite that makes a humble vegetable the hero.

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Tell us about your approach to winter menus.

Winter is about leaning into the boldness of the season: earthy root vegetables, robust brassicas, and fatty seafood that thrive in cool waters. It's also about making time for preserving, and layering flavour. My approach to food is outwardly simple but inwardly complex – while our dishes may look simple, they're often built from a foundation of complex preparation and thought.

What inspired the recipe you have shared?

The shallot tarte Tatin is a dish that is simple to execute, luxe in flavour and deeply satisfying with the humble shallot taking centrestage. It's the kind of side that works just as well for a dinner party as it does for a Sunday roast spread.

WINTER DINING