Chef Scott Pickett comes to Delhi

Barramundi flavoured with soy and served with shallots three ways
Scott Pickett - Estelle - Visit Victoria - Hyatt Regency
Scott Pickett – Estelle – Visit Victoria – Hyatt Regency

Australia’s celebrated Chef Scott Pickett comes to Delhi with Visit Victoria.

Long ago, while watching Masterchef Australia I came to know about Estelle and its award-winning Melbourne based Chef Scott Pickett. His prodigy Chef Josh had come on the TV show, for an immunity challenge. I remember the exquisite dish he had made representing the beautiful produce of Melbourne and also the fine techniques he used, while working with Chef Scott at his highly revered restaurant Estelle.

Come June 17, I found myself chatting with Chef Scott Pickett, right here in Delhi’s Hyatt Regency, during his masterclass, about the versatility of Avocado. Thanks to Visit Victoria, the organization, which works with many Melbourne based chefs, to help spread the message across to key influencers in the Indian market. Chef Scott was a generous host and gave us a perfect glimpse into the famous dining scene of Victoria.

The sit down dinner began with Salmon served with horseradish, topped with caviar and sweet cicely sauce. The sauce made from the herbaceous plant was beautifully paired with light and perfectly cooked salmon along with horseradish, which gave the perfect crunch to the dish.

My absolute favourite was Barramundi flavoured with soy and served with shallots three ways – shallots puree, sautéed shallots and shallots jus over a beautifully cooked Barramundi. The tender flavour of the fish juxtaposed with the striking flavour of shallot, was just the kind of contrast I love to enjoy. This was sweet, sour and subtle, showcasing the love and respect for local produce.

We finished the meal with delicious Chocolate Mousse, made with Valrohna Chocolate combined with ripe avocado and beetroot. Garnished with cherries and dark chocolate tuile. Gurjas, being the chocolate obsessed kid, polished this off in no time. I absolutely loved the smooth texture of the mousse and the bitterness was cut through the sweet cherries.

Through his food, I understood that Chef Pickett likes to focus on simple flavours and handful of ingredients. He likes to avoid overworking on his produce and dishes to let the protein or veggies speak for themselves.

I knew that Melbourne is the unofficial food capital of Australia and is celebrated for providing the experience of locally produced exquisite culinary experiences and Estelle is a major landmark of Melbourne’s food scene. I can only consider myself fortunate to experience the culinary highlights of this food rich land.


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