Introducing Chef Christopher Hyde

If you didn’t know yet, Chef Christopher Hyde started with Bonterra in November of 2019. We are beyond excited to have his 15 years of dedication to his craft as well as his expansive knowledge and passion for Italian cuisine.
 
So that you can get to know him a little we are introducing five of his favourite dishes from the past 15 years. Some are based on taste, some are inspired from travels in Italy and some are dishes were created back home in Australia.
 
Come and try these wonderful plates and get to know our chef the best way possible…through his food.

Menu

DRINK LIKE A CHEF: BIRRA-MERICANO // 11
aperol, cocchi, birra foam, orange
THROUGHOUGHLY ENJOYED ALL OVER ITALIA

BOLOGNESE SUPPLI // 12
fontina stuffed bolognese & risotto croquette
INSPIRED IN ROME, ITALY

Travelling through Rome, I was exposed to a lot of different delights, as the capital of Italy it is home to a lot of different inspirations and flavours. One of the the things that has stuck with me most was the first time I bit into a suppli, I made it a point to find one every single day while travelling from each city.

EGGPLANT LASAGNE // 16
tomato, basil, mozzarella, grana
CREATED AT CAFÉ DI STASIO – MELBOURNE, AUS

This dish comes from a restaurant in Australia where I worked as a young cook, at the time I wasn’t a fan of eggplant and thought nothing of it until I tasted this dish and instantly fell in love with it.

EGG YOLK RAVIOLO // 17
brown butter, crispy sage, grana
INSPIRED IN ROME, ITALY

I learned about this dish while working up in Edmonton with Daniel Costa, it was made most famous in the region of Emilia Romagna/Bologna. I love making pasta an this is one of my most favourite pastas to make, there is just something very satisfying about breaking into an egg yolk raviolo

BRAISED AUSTRALIAN LAMB // 24
lemon, dill, tuscan kale
CREATED AT CAFÉ DI STASIO – MELBOURNE, AUS

When I started at Café Di Stasio, I knew right from the get-go just how important this dish was, and have never forgotten about it. Growing up in Australia always meant having a love and respect for Australian Lamb, it was something that was important to my personal identity as an Australian and as a chef. Getting the opportunity to use my country’s lamb within the country I have dedicated my cooking career to means something very near and dear to my heart. I look forward to sharing this dish with all of you!

PANNA COTTA // 14
candied strawberries, toasted marcona almonds
INSPIRED BY ITALIA

Over the years I have had the opportunity to see and taste many different types of panna cotta, but have always enjoyed eating and making the simplest ones. Always making sure to show case the panna cotta itself and never allowing any accompaniments to over power or take away from it.