Dave Stewart is a talented and creative chef with more than 20 years of experience in the hospitality industry. In 2014, he ventured into business ownership with much success, launching Ascot Food Store, now Ascot Food + Wine in Moonee Ponds.
The open, modern space, dishing up a seasonally-driven menu that champions local ingredients, is a far cry from the original shop front and three-bedroom premises. May 2021 saw Dave transition the space from a restaurant-quality cafe to a buzzing local bistro, now operating as the welcoming neighbourhood diner he’d always envisioned.
Dave is a passionate, dedicated chef. His focus on quality produce and sustainable food practices can be attributed to his Gippsland heritage. He grew up on his grandmother’s farm where he’d play in the veggie patch and come to learn about eating from the land.
Ascot Food + Wine is renowned for its variety of high-quality menus and an impeccably curated drinks list to choose from.
Today, strong relationships with local suppliers not only help support his approach to food but are a testament to how Dave likes to operate – collaboratively, fairly and with plenty of laughs.
Ascot Food + Wine's menu is carefully crafted by Dave who is both a Chef and Co-Owner.
Paccheri Alla Vodka*, one of Dave's signature dishes, is a must-try - its simple yet bold flavour has food lovers returning again and again.
To help you gain culinary credibility at your next dinner party, Dave has shared this iconic Paccheri Alla Vodka* recipe –
Ingredients:
- 500g paccheri pasta
- 1 finely diced brown onion
- 1 teaspoon of Aleppo pepper
- 4 garlic cloves crushed
- 2 tablespoons of sambal oelek chilli
- 4 tablespoons of high-quality tomato concentrate
- 200ml vodka*
- 250ml cream
- 100g reggiano parmigiana cheese grated
- 50g butter
- 50ml olive oil
- *Vodka can be substituted for quality alcohol-free vodka.
Method
In a large pan, sauté onion, garlic and chilli on low heat in butter and oil. Simmer for about 10-15 minutes until it becomes translucent (this makes the onion nice and sweet)
Then, add the Aleppo pepper and cook for a further 2- 3 minutes to release all the flavour of the spices. Be very careful not to burn at this point as the sauce will become bitter
Add the tomato concentrate, turn up the heat to medium, and cook for 5-6 minutes until you achieve a thick paste
While this is happening, bring your pot of lightly salted water to a boil. When your paste is thick in consistency, turn up the heat again and add vodka*
Reduce the liquid by a third until it becomes saucy. Don’t let it get too runny as we still need to add the cream. You may want to reduce it a little longer if it does
When you reach the thick saucy stage, that’s when we add the cream. Stir it carefully until it’s even in colour and reduce it again by a third so it’s nice and loose
Season to taste with salt, then add your Reggiano
Take the sauce off the heat to rest to ensure the flavours can continue to develop. This is an important part of the process as letting the sauce cool a little will ensure it can coat every morsel of pasta
While the sauce is resting, cook the pasta and drain. Stir through the sauce and finish by sprinkling the remaining Reggiano.
Enjoy!
Don't feel like cooking? Chef Dave Stewart serves up this dish at Ascot Food + Wine on 320 Ascot Vale Road, Moonee Ponds, which can be paired with one of their delicious cocktails and or a glass of wine from their extensive wine list.
For more delicious recipes, click here.
