Blayne Bertoncello

Oct 25, 2024 | theguardian.com | Dan Wilson |Blayne Bertoncello

For chef Blayne Bertoncello, it’s no surprise he likes to grow his own food. “My dad and my dad’s dad grew up in farmland down [in] Clyde. They had veggie farms, they were farmers by trade.”That connection to land is the driving force behind Bertoncello’s restaurant O.My in Beaconsfield on the outskirts of Melbourne, with the kitchen sourcing its fruit, vegetables, eggs and honey from a farm in nearby Cardinia. “The farm is 10 minutes from the restaurant.

Dec 19, 2023 | sbs.com.au | Blayne Bertoncello

serves 4 prep 15 minutescook 50 minutesdifficulty MidIngredients1 butternut pumpkin100 g margarine1 tsp chilli, finely chopped1 tsp garlic, crushed1 bunch thyme, finely choppedSea saltPickling liquid750 ml water500 ml white wine vinegar200 g sugar50 g sea salt flakesFor garnish500 ml vegetable oilChopped chivesInstructionsPreheat oven to 200°C (180°C fan-forced). Break down the pumpkin by cutting into larger pieces, removing and reserving the skin and seeds.