Chef Scott Patten and his team have put their creativity to the test to create the latest vegan and vegetarian dishes at the club. Fed up with restaurants offering the usual pasta or salad to vegan customers, Scott wanted to create a dish that could satisfy just about any dietary requirement and remain filling as well as delicious.
With the introduction of two completely vegan options, the Vegan Wood Fired Pizza and the Vegan Stuffed Zucchinis, Scott has added some depth to what is normally a very shallow pool of menu options.
Scott says the beauty of these dishes is that they are made with special dietary requirements in mind.
“The Vegan Stuffed Zucchinis are vegetarian, vegan, nut and gluten free. It is something that can really fill a gap for people who come to pubs and clubs and will often find that nothing on the menu fits within their dietary or allergenic guidelines”Executive Chef, Scott Patten
Scott seems to relish in the challenge of creating vegan varieties that even the most ravenous carnivores would wolf down. He takes pride in his winter staple, the Vegan Vegetable Lasagne Stack, which featured in last season’s Winter Menu. The dish was so popular that other restaurants had asked Scott to share it.
“The joy was creating the white sauce, something that is so essential and iconic of lasagne. We experimented with different recipes to get it just right. I can divulge that it does include just a splash of almond milk. The flavour is something different from a dairy based sauce, but so delicious in its own right,”
The Redcliffe Leagues Club catering team is now busy planning and experimenting with dishes that will feature in our Summer Menu. What of Scott’s next Vegan highlight?
“I’m working on a capsicum dish, it looks spectacular and will taste great too,” Scott let on.
With October marking us half way through Spring, it won’t be long until we find out just what he and the catering team are whipping up in the kitchen.