Published on August 30 2019.
You might remember me from such establishments as The Fat Duck,Dinner by Heston and Vue de Monde.
I’ve been cooking for 14 years, six and a half of them in Melbourne.
My brief for my new gig is to create a charcoal and barbecue offering that can be scaled to serve at a large venue. I also want to create a classic interpretation of Latin American cuisine using modern techniques.
I’m passionate about connecting with immigrants – particularly friends and family in Latin America. These stories translates to the food I cook.
Which means I’ll be cooking my favourite dishes from all over. Peruvian ceviche, Argentinean short-ribs, patacon from Columbia and more.
I’d like you to come in and see us so you can experience traditional Latin American cuisine using customary methods we’ve adapted to local ingredients. We prepare nearly all of the menu in house – salsas, sauces, stuffings – and work with artisan producers for specific requests. I recommend enjoying a fresh beer with the taco bodo, a fish taco sans the batter. The fried Marlin is smoked and stuffed into a pickled jalapeno and served with cabbage, spicy onion and mayo.
And if there’s one thing you can’t leave without trying, it's the anticuchos de corazón – skewer of beef heart that's one of Peru's national dishes (and great with a beer).
Drop in and visit Johny at Bodriggy Brewpub, 245 Johnston St, Abbotsford, Vic, bodriggybrewing.com.au
Want more? Follow Johny's adventures on Instagram at @john.dc