AS a country boy, Michael White could hunt and gather with the best of them.
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Hamilton-born-and-bred, White grew up fishing, hunting and cooking his catch with his big brother.
“We always ate what we caught like rabbits we had cleaned and prepared for cooking ourselves,” he said.
“I don’t think we appreciated how free we really were back then.”
The newly appointed executive chef at Sam Miranda King Valley has combined his passion for local produce with his penchant for Italian cuisine.
Having trained under experienced chef John Hedley at Hamilton, White worked his way up to sous chef for Melbourne chef and media personality Guy Grossi at Grossi Florentino.
Later White was approached by celebrity chef Peter Kuruvita to be head chef at Steakhouse by Peter Kuruvita at Westin Resort in Denarau in Fiji.
He said the range of fresh seafood and local produce in Fiji was mind-boggling.
“Nama – a type of Fijian sea grape – was like eating an oyster even though it’s a type of seaweed,” he said.
“Its salty sweetness was amazing and they cost next to nothing over there.
“We were spoilt for choice for local produce but once again a lot of people don’t make use of this product.”
Having been enticed back to country Victoria by Sam and Rachel Miranda, White and his wife Emma and their son Hudson, 9 months, settled in Wangaratta earlier this year.
White, who has just experienced his first true winter in three years, said he was excited about the range of local produce within reach.
He said five North East producers would highlight the restaurant’s upcoming spring menu, which was due out by mid-September.
“Up here there is an amazing variety of produce from trout, pork, lamb to goat right on our doorstep,” he said.
“You support the locals and the locals will support you.
“Myrrhee Boer Goats are passionate about their produce - our job is half done already, it’s just up to us to showcase this passion.”
White said the Weekend Fit for a King festival allowed him to test share plates.
He said they used Sam’s cattle to showcase secondary cuts of meat such as round and flank.
“We had diners from Melbourne, Sydney, Queensland and the North East and it went over well,” he said.
“I think people should get involved with their food – we’re carnivores – we should lick our fingers!”
White said they steered clear of Italian dining cliches.
“Our food is beautiful, traditional and homemade Italian,” he said.
This weekend White will lead the team to cater for 1400 cyclists in the Sam Miranda Tour of the King Valley.
“Imagine how much coffee,” he smirked.
This version corrects an earlier article which stated Michael White worked at Flying Fish Fiji. White worked at Peter Kuruvita’s other restaurant Steak House by Peter Kuruvita at Westin Resort in Denarau, Fiji. Later White took over that restaurant and re-named it The Kitchen@Westin.