Published on 26 April 2019
Hi, My Name Is: Charley Snadden-Wilson
You might remember me from such establishments as Town Mouse, Embla and Ramblr.
My brief for my new gig is to make simple, delicious food that lends itself well to wine. Working with as many local suppliers as possible and cooking whatever is in season around me. While it might feel like something of a cliché, it’s really just common sense.
I’m passionate about cooking with fire. The idea of seasoning something with salt, fat and smoke has always resonated with me.
Which means I’ll be cooking things like grilled sugar cabbages, brick chickens and smoked-milk ice-cream. The hapuka on toast is my favourite. It’s hapuka that we’ve hot-smoked, flaked and preserved in olive oil. We put it on a croûton made with our bread, soak it in fermented tomato and fry it. It’s dressed with a little fermented tomato and black pepper.
I’d like you to come in and see us at Etta so you can have a good time, feel comfortable to just have a snack and some pasta, or get a bottle and let us sort the rest.
If there’s one thing you can’t leave without trying, it’s the pine mushroom and brown-butter cavatelli.
Etta, 60 Lygon St, Brunswick East, ettadining.com.au, (03) 9448 8233.
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