What’s For Lunch - Chef John Rutherford of Wandin

22 February 2019



What is your favourite part of being involved with the Lovedale Long Lunch?

Big events are always fun! I like large scale catering because it’s exciting in the organisational stages right through to execution of the event and when our food and services are well received is a great sense of achievement.

What factors do you take into account when creating a menu for an audience of this size?

There are two major factors here. The dishes we have chosen are tasty and designed to appeal to the majority of customers having chosen chicken and beef with a couple of dietary options available. They are also dishes chosen for ease of preparation and assembly to keep staffing requirements down without losing any quality which is so common with large events like this.

What dish are you most excited about this year and what was your inspiration when creating it?

I’m excited to be cooking our pecan hickory smoked brisket! It’s fun to cook and I specialise in the techniques used to prepare this style of cuisine. My inspiration for the dish is living in rural Hunter Valley where I butcher beasts that have been raised by my parents-in-law and local farmers; preparing them in various ways and showing the upmost respect to the animals is my passion. I love smoked barbecue.

If you could take credit for one great classic recipe, which would it be?

It would have to be fried chicken and buffalo sauce it’s definitely a favourite of mine, my wife and our four year old Ollie, who would have it every night if he could.

Who in history would you most like to have prepared a meal for? 

A Chinese style hot pot for Anthony Bourdain, we could have had it with a few beers.

Plug your restaurant! Tell us your opening times and what item on your menu you recommend for first time diners. 

Wandin is a little bit of an unknown quantity being off the main road.

The Wandin Cafe opens for Breakfast and Lunch, Friday through Sunday 8am till 3pm. We do a great homestyle farm house breakfast then step it up at lunch to provide contemporary modern Australian/Asian cuisine at an affordable price.

For a first time diner I would recommend The Woodville duck with celeriac cream, pearl barley and linseed liquorice. It has the strong earthy flavour of locally sourced and foraged ingredients. 

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