STRAIGHT FROM THE CHEF’S KITCHEN: Charwin Ulzame | Chef de Partie

Tell us about your culinary journey so far:

My interest in cooking started at an early age, I was inspired watching my dad cook at home. I decided to make it a career and studied culinary arts in the Philippines, landing my first jobs at hotels and on cruise ships.

Moving to Australia has really enhanced my skills by working with and learning from very talented chefs in different restaurants. Now as a Chef de Partie at Freyja I am able to continue honing the craft I have loved since day one.

Favourite dish at Freyja:

My favourite dish would be the Terrine. It looks simple but there’s a lot of preparation and attention to detail that makes that dish so special. Also, I just love anything with forcemeat.

Favourite recipe you make at home:

My go-to dish at home would be Filipino Adobo. It’s very simple and easy to make and you can use any kind of protein you want. It’s a stew with only six ingredients, but a lot of flavour.

Charwin’s Chicken Adobo

Ingredients

1 kg chicken thigh

150 g minced garlic

200 ml white vinegar or coconut vinegar

5 g whole black peppercorns

100 ml soy sauce (or to taste)

5 bay leaves

Sear chicken until golden brown, then add garlic, peppercorns and bay leaves and continue to sauté.

Add vinegar to deglaze the pan and as soon as the vinegar cooks out, add the soy sauce and cover the pot until the chicken is cooked.

Best served with freshly cooked jasmine rice.

Super easy for a very tasty dish!