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Three blue ducks at the farm
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The Rothwell’sExperience
2 Mins read
There’s certainly more than a few Australians today who get a bit misty-eyed thinking about the heyday of the prawn cocktail and the steak Diane because they were there for it, living in that time and place. But what about the familiarity of dishes that didn’t get cooked in your house, or the other places your family went to eat? How do you explain their hold on the public imagination?
The Beef Wellington at Rothwell’s Bar & Grill, Brisbane.
The Beef Wellington at Rothwell’s Bar & Grill in Brisbane
It’s a dish of British/French origin that has been around for at least a hundred years. Why exactly is it enjoying an unlikely renaissance right now at the hottest restaurant in the humid, subtropical climes of the Queensland capital? For Ben Russell, there’s no mystery to its success: it’s about quality and it’s about deliciousness. A chef who has worked right across the spectrum of the familiar and the unfamiliar in his life in restaurant kitchens, Russell takes the view that the magic of dishes like Beef Wellington lies in taking combinations of ingredients and techniques that have stood the test of time.
