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Chef
Profile
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What's
a nice Greek boy like you doing in an Italian restaurant?
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Anyone
who has sampled the cuisine of
Steve Michaels wouldn't think to ask that
question.
Now the chef at Santo's Bar Restaurant
on Norton Street, Leichhardt, Steve
is
showing his wares to a new Inner Western
clientele and they're loving it.
Not unlike his long and proven past at The
Mixing Pot, Glebe which attracted people
from all over Sydney in
pursuing the
great dining experience Steve offered.
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you demand an answer to the above question, it was his elder brother,
a renowned headwaiter around Sydney, who steered
young Steve towards the other great Mediterranean cuisine.
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We joined Steve for a coffee recently
for this informal chat.
| Q: Where did it all
start ? |
A: Traditional
apprenticeship at East Sydney Tech, learning from the great Chris Alexiou
–
and first apprenticeship at Diathenes.
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| Q: Wasn't that called Valentine's
a hundred years ago ? |
A:
Right ! But don't let this prematurely grey hair fool you. But it was
a while ago and they
are still going strong 23 years later ! |
| Q: And you've worked with some
of the leading names since then… |
A:
Yes, I've been fortunate. I've worked at
some excellent seafood restaurants and
top names such as Pruniers
and Darcy's, before The Mixing Pot. And now a
fresh
opportunity at Santo's. |
| Q: You've clearly embraced ideas
and styles beyond Greek cuisine ? |
A:
Oh sure. I've not only learned from those noted establishments
– I believe I've learned
from all the professionals
I've been lucky enough to encounter – waiters and barmen,
chefs and sommeliers. Even
from the US market, spending time
at a my uncle's
restaurant in the famous Bay Area
of San Francisco.
In my position you keep learning
or you're not doing the right thing by your profession. |
| Q: And what are your strengths
? |
A:
I think the most important is maturity.
You tend to stop trying to show off, to focus
on simpler styles, to value and respect the
traditions…. |
| Q: For example..? |
A:
Well, I'm strongly grounded in seafood cuisine but if you ask me what
I like to eat and
like to cook – and what loyal customers
ask me for, it's meat dishes. Like Tournedos
Rossini and Beef Wellington. I do
a traditional Steak Diane that I'm truly proud of and
diners have shown their support for
me in their demand for this. |
| Q: And other favourite dishes
? |
A: To
answer that, when we finish our chat I'll give you two
recipes for your website.
My version of Chicken Fiorentina and
a simple but stunning Seafood Casserole that's
very popular here at Santo's. |
| Q: You sound as if you're quite
happy with the chef's life ? |
A:
Sure. It has its ups and downs, its pressures – but it's in my blood.
Other people think
we're crazy. The industry saying
is that chefs are either womanisers – gamblers
– or
drinkers. |
| Q: And which are you ? |
| A:
I've been too busy cooking to decide ! Actually I'm an exception to those
descriptions. |
| Q: But there are plenty of wild
characters hiding in the kitchens of Sydney's restaurants ? |
A:
Not just in the kitchens ! I worked
for one owner – no names, but a top
4-star
Sydney restaurant – who fully
believed his restaurant was haunted ! |
| Q: No ghosts for you though ? |
| A:
I'm happy to say only the recurring faces of happy customers. |
We thank Steve Michaels for the time he cheerfully gave
to sydneyrestaurants.com.  |
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RECIPES
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1.Chicken
Fiorentina
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Ingredients:
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•
Chicken Breast Fillets
(Cornfed if you're feeling lush)
• Fresh Spinach (Silver Beet) – finely chopped
• Shallots - finely chopped
• Trimmed, lean bacon – 3 or 4 rashers
• Garlic & Chilli – to taste
• Sour cream
• Seasoning – salt and pepper to taste
• Filo pastry - 2 sheets per serving
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| Cooking:
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•
Blanch spinach then mix with other ingredients
• Flatten chicken breasts lightly
• Place chicken on double layer of filo pastry
• Cover chicken breast with other ingredients
• Roll/fold together
• Brush lighlty with butter
• Bake in 1500 oven for around 12 minutes.
Serve
with roast potatoes or new potatoes.
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| 2.Santo's
Seafood Casserole |
| Ingredients: |
NOTE:Buy
the best, fresh seafood that you can afford
you won't regret it.
•
Vongole (Baby Clams)
• Mussels
• Tasmanian Scallops
• Calamari – cut in rings
• Small Green Prawns
• Optional – add a little fresh firm white fish, if you wish
• Fresh Garlic
• 4 - 6 best tomatoes – chopped
• Dry White Wine
• Virgin Olive Oil
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| Cooking:
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In a large saucepan , or stovetop casserole, heat garlic in virgin oil
• Add seafood mix
• Cover all surface with chopped tomatoes
• Add dry white wine – not to cover – to about 1/2 or
2/3rds depth
• Cover and cook on a medium/high heat, to reduce liquid.
About 5 to 8 minutes.
Serve
with toasted Herb Bread or Garlic Bread.
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If
you'd like to sample Steve's popular food styles pay a visit to:
Santo's
Bar Restaurant
The Italian Forum,
20-23 Norton Street,
Leichhardt.
Phone: 9568 4242.
www.santosrestaurant.com
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