By Leigh O’Connor.
Toying with the idea of becoming a food stylist after leaving school, Amy Pellizzoni was disappointed to learn there was no specific course for such a career and decided becoming a Chef first was the right path to take.
Completing her apprenticeship at a local sports club in her hometown of Myrtleford in Victoria, Amy was about ready to give up her dreams, due to the unforgiving hospitality industry.
"Fortunately, I gave it one last shot and found my hospitality family here at Magpies Nest,” she tells AGFG. "It is here I found my real passion, having the creative freedom to really push my skills and test my knowledge.”
Now Head Chef at this hatted Wagga Wagga dining destination, diners can expect good food in a beautiful setting nestled in an elegant stone stable built in the 1860s, offering vineyard views and Modern Australian set menus.
"Working with several amazing Chefs and really bonding over the love of food, working here made me fall in love again with what I do. After having time off to have my two children, I was later given the opportunity to return as Head Chef and it is here I found my true calling.
"Being able to work alongside my team and share my knowledge and enthusiasm with colleagues with the same passion has really opened up a whole new world for me. Being in a leadership role has given me so much more than I could have ever thought, from the relationships formed to the management of my team and kitchen.”
Amy describes her style as traditional yet creative:
"I love traditional recipes, but I also love putting my own spin on them. I also love any form of fermentation and experimenting with new ways of preserving.”
Using anything out of the kitchen’s gardens, she is always on the lookout for how she can introduce the fresh flavours of what is in season into the forever-changing weekly seasonal canapes, desserts special, salad and shared vegetable bowls.
"I also experiment with different methods of preserving to ensure we get the most out of the produce we put so much effort into growing.”
It is no surprise then that the recipe Amy shares is for strawberry kimchi, which is paired with coconut panna cotta, puffed rice granola, raspberry and lychee elixir and coconut yoghurt snow on the restaurant’s menu.
"I set myself a challenge to make a dessert kimchi with no idea how I was going to even approach the idea. I managed to create something that really gets the customers talking and something that is a bit out of the ordinary, but also quite divine.”
Those dining at Magpies Nest can expect an array of fresh produce picked from the gardens along with locally-sourced ingredients.
"Our canapes, salad and vegetable bowls which accompany our mains change weekly. No matter how many times you dine with us, you are always treated to new, local and well thought out flavour profiles by all our Chefs.
"I love playing with different flavours and techniques, taking a simple ingredient and turning it into a true work of art through the flavour profile and presentation of the plate.”
Amy says the joy from customers as they eat her food is definitely the most rewarding part of her job and why she continues to do what she does.
