Nick Groth learnt to cook out of necessity.
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Albury-born and bred Groth is the eldest of eight siblings, meaning everyone pitched in to help.
The Birallee Tavern chef said he started toying with food when he was aged about 14.
“I actually wanted to be a sparkie but then I started cooking at home and experimenting with food and found I really liked it,” he said.
Groth completed year 10 at Albury High School before he undertook his cookery apprenticeship at the SS&A Club in Albury and Riverina TAFE Albury campus.
“I really like cooking; I love the compliments from people who appreciate your food,” he said.
Groth, who started working at the Birallee Tavern a couple of months ago, enjoyed the team atmosphere of working in a commercial kitchen.
“It’s a good environment to work in and a good team to work with,” he said.
A father to his stepson, 8, and son, 2, Groth and his partner April Vanliessum, also a chef and baker on the Border, share the cooking duties at home.
“I like making pasta and ribs; the mood of the moment affects my cooking,” he said.
What's your favourite dish?
A nice pasta carbonara; it’s simple to make and tastes great. I like a nice steak too.
What are the staples in your pantry?
Herbs and spices; all of the sauces (tomato, barbecue and fish sauce).
What's the biggest product discovery you have made in cooking?
Rice bran oil. It’s good for shallow frying because it holds a high temperature. It’s also a healthy oil.
What's your secret vice?
Icecream and iced coffee.
What is your recipe standby?
Carbonara. Tip: Season properly, add extra mushrooms (button or field) and finish with an egg yolk.
What is your most unforgettable meal and where was it?
Seafood share platter at Geelong at a waterfront restaurant. There was a whole snapper, whole swimmer crab, mussels and a nice, big assortment of seafood.
What's your favourite cooking utensil?
Robot Coupe blender; I use it for sauces every day.
What's in your kitchen toolkit?
Knives, brushes, zester, spatulas, piping bags and nozzles.
What did you have for dinner last night?
Home-made parmy with salad
What are you drinking?
Carlton Dry
Details:
Birallee Tavern,
97 Melrose Drive, West Wodonga
Phone (02) 6059 4666
