Anthony Iscaro of Carne Grill
June 21, 2018
Anthony Iscaro is a very talented Melbourne chef, who originally trained in the beautiful Yarra Valley, then moved on to a role as sous chef at Yarra Valley Lodge and The Melbourne Arts Centre before returning to the North-Eastern suburbs of Melbourne to launch the Eastridge Entertainment Precinct. This is a top notch development really lights up the region in terms of its class and gourmet offerings.
We asked Anthony a few questions about the benefits of sous vide cooking and how he uses it at the Carne Grill, which is one of the best steak and meat restaurants (let alone seafood and other grill dishes) in Melbourne, and some of the other great bars and cafes he looks after.
What is your role at Eastridge Precinct?
My role at Eastridge Precinct is Executive Chef looking after the restaurant Carne Grill, The Precinct Bar and also our café The Bosses Boots.
When did you first start using sous vide as a method of cookery?
I started using sous Vide back in 2009 when I was introduced to it by my Executive Chef Dale Prentice at Stones of the Yarra Valley. My passion for local produce and knowledge of the Yarra Valley combined with my impeccable attention to detail lends itself really well to sous vide cooking, as it is so accurate.
What equipment do you use?
I currently use the indestructible Polyscience Chef Series circulators. They are perfect industrial kitchen appliances and you really feel the quality compared to the cheaper models. They’re also super powerful and quickly heats up and maintains water temperature consistently.
What are you cooking sous vide at Carne Grill?
We currently use the sous vide for making our pork scratching for the bar, lamb short ribs, chicken ribs, our Pedro Ximénez beef cheeks and beef short rib.
Take a sneak peak at the Carne Grill menu. All dishes are worth a try!