By Leigh O’Connor.
As a teenager, you would find Jack Powlay at home teaching himself how to spin sugar or making an apple Charlotte out of an old Larousse Gastronomic cookbook.
"Being able to create something delicious (sometimes not so delicious) out of just a few ingredients was absolutely fascinating to me,” he tells AGFG. "My mother had a fish and chip shop when I was young, so I guess the industry was quietly nipping at my heels.
"Growing up watching Iain ‘Huey’ Hewitson was always a blast. Once I found myself in a commercial kitchen, that was it…the fast-paced environment, pressure, discipline, camaraderie and satisfaction of a smooth service with happy guests just topped it off, I was hooked.”
These days, you’ll find Jack in charge of the kitchen at Chef-hatted Sault restaurant in Daylesford where the freshest produce combines with smooth sophistication and elegant style to wow diners on the plate and the palate.
Beginning his career as a 14-year-old kitchenhand at his local RSL club in Temora, NSW, Jack was swept up by the commercial kitchen charm and what followed was an extensive career spanning Brisbane’s growing hospitality scene along with luxury island positions.
Taking inspiration from the environment around him and what is on offer from Mother Nature, Jack utilises fermentation to create unique flavours and seasonings to enhance fresh produce while preserving the bounty of the season.
"Supporting local producers, using ethically and sustainably-sourced ingredients and minimising waste are all top of my list. One of my favourite quotes from Chef, Matt Orlando, is ‘there is no such thing as a by-product, only another product.”
Guests taking in the picturesque surroundings at Sault can expect to dine knowing the food they are eating has been produced with love and respect, using leaf-to-root principles for maximum flavour and nourishment.
While an ice cream made from Jerusalem artichokes, slowly blackened over a month, that tastes like an earthy raisin, raises the most eyebrows at Sault, it is his signature recipe for beef tartare that Jack shares with AGFG home cooks.
"Beef tartare is a classic but if we can execute it in a new exciting way with our own touch that keeps the integrity of the dish, then I think that’s pretty special.”
You will want to start this recipe well in advance to prepare all the seasonings and condiments that go with the final dish. Make the fermented tomato powder first which takes about 11-12 days to complete.
So, what does this innovative Chef love most about the hospitality business?
"Not one day is the same, the beautiful produce and people I get to work with every day make it an absolute pleasure.”
