Kitchen Kind #17
Robbie Noble
CherryWood at Residence
A sterling resume highlights chef Robbie Noble’s culinary calibre and skill. The UK-native - from Bradford in northern England - trained at the Michelin-starred Northcote in Lancashire and held senior leadership roles at Vue de Monde under both Shannon Bennett and Hugh Allen - including, most recently, as Senior Sous Chef. He now heads up CherryWood at Residence in the Ian Potter Gallery at Melbourne University. Haven’t been yet? He’s there for a year (and already a couple of months in) and is creating a playbook of dishes that celebrate good local produce with depth, texture and confidence.
Kitchen Kind loves skill and technique, but our focus is the love, connection and memory that food and cooking evokes. So, we distracted Robbie for just long enough to find out what dishes or ingredients make him happy.
1. What dish or ingredient speaks of love to you and why?
Rhubarb and custard dessert with brandy snap, this dish holds a fond place in my heart as I’m from the home of rhubarb – the rhubarb triangle. As kids my sisters and I ate raw rhubarb dipped in sugar, and custard. Every summer we used to enjoy ice cream and brandy snaps from the ice cream van. An instant voyage back to fond childhood memories. As for ingredients it is more about simple produce produced with care and served with love.
2. When you think of tradition or ritual what dish, or ingredient, comes to mind?
Chicken Tea, as a dish it reminds me most of tradition and ritual as it is a dish created purely from nostalgia, my childhood and my mum. Fond memories of being cooked a roast chook dinner by mum, the house filling with beautiful aromas, and family connections.
3. When a friend or family member comes over, what is a dish you like to cook for them?
Braised beef cheeks and mashed potatoes, with veg drowned in butter. Warm, hearty, delicious.
4. Would you share the recipe?
Which one, It’ll cost ya…
Turnip Media recognises the Wurundjeri as traditional owners of the land on which we live and work.
We pay respect to their elders, past, present and emerging.