Chefs playing with fire

Cooking with fire is hot right now as Victorian chefs return to basics and embrace the global trend of flamed, charred and smoky this winter.

IGNI

Igni literally means 'from fire' in Latin and here at Aaron Turner's restaurant, tucked away in the backstreets of Geelong's city centre, there's no shortage of fire – both literal and metaphorical. Awarded two hats in Good Food Guide 2019, IGNI's dining experience is based around the charcoal grill, which, along with the imaginative flavour combinations and seasonal ingredients, provides much of the drama. With a minimalist interior, all blonde wood, muted greys and polished concrete, the focus remains on the food at all times and so it should. There's no menu here, just the understated authority of a chef in control. Diners are advised to sit back and let Turner and his team do the rest. Ryan Place, Geelong, Victoria, 3220. (03) 5222 2266.

Montalto

The Good Food Guide's chef's hat rated Montalto restaurant on the Mornington Peninsula offers a warm and relaxing dining experience with seasonal local and estate-grown produce, cooked on the wood fire grill, central of the kitchen. Diners enjoy produce-driven food in an elegant setting with floor to ceiling windows taking advantage of the stunning outlook of vines, olive groves, sculpture, lakes and wetlands, with pasture, and a hint of the ocean as the backdrop. Visitors can enjoy an award-winning Montalto wine with real character from six vineyard sites across the Peninsula. 33 Shoreham Road, Red Hill South, Victoria, 3937. (03) 5989 8412.

The Woodhouse Restaurant

An open fire greets diners on arrival at Bendigo’s only dedicated steakhouse during winter. The Woodhouse Restaurant, which specialises in premium wagyu and dry aged grass feed beef, use locally-sourced meat and the very best in fresh, regional produce. The smell of aromatic local redgum emanate from the char-grill while the sweet smelling applewood, sourced from nearby Harcourt, is used in the charcoal oven. The menu is vast, famous for the signature regionally sourced charcuterie selection, wood-fired gourmet pizza and a delicious range of desserts. However, a true love is Wagyu beef provides diners with the ultimate showcase and selection of premium F1 Wagyu and free range dry-aged beef, sourced from and both local and regional farms. 101 Williamson Street, Bendigo, Victoria, 3550. (03) 5443 8671.

Off the GridAfter 25 years in kitchens around the world, Danish born chef Bente Grysbaek escaped to nature to open a unique culinary experience of open fire cooking in regional Victoria. With undertones of her Viking heritage, Grysbaek’s food is rustic, theatrical and most importantly a tribute to nature. Menus, tailored according to location, produce and seasonality, typically feature slow cooked protein and vegetables over fire and coals, including salmon fillets nailed onto wooden planks, chickens hanging from a steel frame and whole lamb strapped onto a vertical steel bar. Grysbaek, who has appeared on Masterchef in Denmark and was the private chef to HRH Princess Mary and HRH Crown Prince Fredrick during their holiday in Australia, hosts regular dining events.