WHEN Dan Tesoriero returned to his hometown of Ballarat, he decided it would make a good location to renew a previous restaurant venture.<\/p>\n
Together with head chef Doug Kerr, the pair are recreating a restaurant style they previously offered at Melbourne venue, Billy Boy Blue.<\/p>\n
Their new eatery, called Peasant, will serve European rustic-inspired food, and Mr Tesoriero, who serves as general manager, said the definition is far from derogatory.<\/p>\n
\u201cIt\u2019s just about love and sharing of food and the connection to land by using everything that\u2019s there,\u201d he said.<\/p>\n
\u201cGrowing up, we both came from minimal means so it\u2019s all about that table-time family experience.<\/p>\n
\u201cWe want to achieve that while leaning into that original peasant notion of eating sustainably and utilising everything off the land like how people ate centuries ago.\u201d<\/p>\n
Kerr and Mr Tesoriero first worked together in 2012 before establishing Before Billy Boy Blue, which closed in 2018.<\/p>\n
Peasant will serve dinner every Friday and Saturday with a five-course menu to change every week.<\/p>\n
Kerr said this approach serves an added purpose that reinforces the peasant ethos of minimal food wastage.<\/p>\n
\u201cIt\u2019s always good fun to be challenged to create stuff out of what\u2019s available but it\u2019s also the whole thing of doing things that are sustainable,\u201d he said.<\/p>\n
\u201cYou\u2019re using what\u2019s there and available, you\u2019re minimising wastage, the amount of expenses and travel time in getting the supplies here.<\/p>\n
\u201cThe idea for us is to take peasant food back to what it should be, with a modern twist to it. It\u2019ll still have some artistic flair to it but it\u2019s about using what\u2019s available and in season.\u201d<\/p>\n
The evolving menu will be projected onto a wall, and the eatery\u2019s staff will consist of seven people.<\/p>\n
Peasant will launch on Friday, 22 July and can be found at 15 Lydiard Street North.<\/p>\n","protected":false},"excerpt":{"rendered":"
WHEN Dan Tesoriero returned to his hometown of Ballarat, he decided it would make a good location to renew a previous restaurant venture. Together with head chef Doug Kerr, the pair are recreating a restaurant style they previously offered at Melbourne venue, Billy Boy Blue. Their new eatery, called Peasant, will serve European rustic-inspired food, […]<\/p>\n