Finding your niche as a chef in a region known specifically for the quality of its food and wine offerings requires careful planning – and patience.
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Frank Fawkner has done just that at EXP. restaurant. The Broke Road, Pokolbin, restaurant he opened with wife Emma just last year is all about the dining experience. The food, of course, had to be top notch with service to match but the planning didn’t end there.
The dining room is dedicated to the work of talented Hunter Valley artisans. That means everything from the decor to the crockery has been carefully considered.
Choosing the right plate is an important part of “plating up”. It can make or break a dish. This is especially the case at EXP. where the chef who makes the meal serves it to the customer personally.
The Fawkners have worked closely with Merewether-based Clay Canoe since day one. Wyan McAllister and Kyle Roddenby make the unique ceramic plates and bowls used at EXP. and have also been commissioned by Matt Moran for his two-hatted Sydney restaurant, ARIA.
Clay Canoe has an “earthy” approach to ceramics. Pieces are made from slabs of clay and handmade glazes and influenced by a Japanese aesthetic.
“Our journey has been to find a harmonious balance between form, texture, colour and functionality. The works need to be robust but not dumpy, elegant but not precious, and also sing with food,” McAllister and Roddenby said.
EXP. restaurant and Clay Canoe are hosting an intimate five-course dinner on Thursday, November 17, called Earth & Fire. The menu includes native rice risotto with onion and garlic; Milly Hill Lamb and Portobello mushroom with kipfler potato and wasabi; and native pepper berry meringue with lime, shortbread and cultured cream. Guests will take two unique Clay Canoe pieces home with them.
“We think what Clay Canoe do is amazing and we wanted to share this with our guests,” Fawkner explained.
“Our dining concept starts well before the food. We place much thought on the plates and bowls that we use to serve and we believe in supporting local. Earth & Fire seemed like a fitting name for this event – we both use ingredients from the earth, with fire and heat to cook them.”