Eat and Drink Magazine

IN THE KITCHEN WITH… Dwayne Bourke; Flying Brick Cider House, Wallington

A Taste of Passion & Innovation

ITKW_1.JPGRelax on the wide, welcoming deck underneath the shady trees, or meet up with friends for a leisurely lunch at Ocean Grove’s Napona.

Article by ELLIE GARDNER   |   Photos by MARK WILKINS


Spend a summer outing with friends and loved ones indulging in delicious contemporary food that highlights the season’s best local produce at the popular Flying Brick Cider House, which recently won the 2016 Harwood Andrews Golden Plate State Award for Best Value For Money in Regional Victoria and receiving a highly commended for Best Casual Dining.

Imagine you are sitting in the magnificently lush alfresco area of this innovatively designed cider house, under the lingering warmth of the sun’s rays, enjoying a naturally crafted cold cider or glass of wine, and sharing a grazing plate of high quality, delicious food.

With Dwayne Bourke, who also received a highly commended for Best Chef 2016 behind the uniquely original menu, you can be assured that your dining experience will be one to remember – and one that you will be eager to relive!

Dwayne has been the Executive Chef of Flying Brick since its opening in 2014, and has loved every second of creating a distinctive menu inspired by his own experience and passion. I ask Dwayne how his love for food began, and he laughs, "Purely by accident! Twenty three years ago I was in Bendigo, and wasn’t sure what to do with myself. I’d finished VCE, and eventually got a job in hospitality. I was hired by a head chef, who was really passionate and made everything himself, which then sparked my interest, and I have now been working as a head chef myself for 15 years out of those 23. When you get to do what you love and to do it properly, you can do really well in the business, and I feel very lucky to have the opportunity to do this here."

ITKW_2.JPGDwayne is preparing two dishes for myself and Mark, and while he expertly slices the smoked eel, locally sourced from Oss Eels in Skipton, he chats about the evolving menu offered at the cider house. He says, "I like to change 2 or 3 things on the menu every few weeks, as I like to keep things interesting and to make the most of seasonal produce. It keeps the kitchen on its toes and gives our regular customers something new to experience."

While Dwayne does not usually repeat dishes on his menu, the smoked eel dish he is preparing for us is one that has stood the test of time. He continues, "I cooked this dish when I was in Tasmania, and there I had an apple orchard with an overstock of apples – I didn’t know what to do with them! That’s where the idea for this dish stemmed from. I think people are a bit timid when it comes to eel, because of its snakelike features, but they have to remember that it is just a fish! I am really proud of this dish, and I love showcasing the amazing apple in its many forms."

The eel is filleted and filled with red wine shallots, and then carefully rolled in thin slices of pancetta. Dwayne then spoons three mounds of apple puree onto the plate (the brand used is Flying Brick’s own), followed by the baby apples that have been soaked in a house made saffron syrup, which gives them a gorgeous yellow colour and firm texture. Finally, he delicately places the sliced eel rolls onto the plate surrounded by a radish salad, and garnished with micro herbs – a perfect finishing touch.

ITKW_3.JPGDwayne is looking forward to the herb garden that will be built out the back of the kitchen by the team at the Paddock, run by Encompass Community Services. The focus on using local products is a major part of Dwayne’s culinary vision, and is a fantastic way to showcase the region’s many businesses. The kitchen uses meat sourced from East Geelong’s Quality Butcher on Boundary Road, which is one of the only butchers in the region that slaughters its own herds. The Bellarine Lamb Shoulder is a particular favourite at the restaurant, with Dwayne having to order in a whopping 60-80 shoulders a week in the busy summer period!

Dwayne now moves on to his spectacular dessert – a pistachio nougat parfait with passionfruit and strawberries macerated in champagne. The sweetness of the strawberries is perfectly balanced with the acidity of the passionfruit parfait, and that soft and delectable nougat literally melts in your mouth. Garnished with dehydrated strawberries, this dessert is summer on a plate, and tastes as beautiful as it looks.

With the busy summer period approaching, Flying Brick Cider House will be selling some select menu items from its new food van situated on the lawn, where you will be able to sit back and enjoy the kitchen’s exceptional food in a casual environment. The restaurant is open for lunch 7 days a week, and for dinner on Friday and Saturday nights. Don’t miss the live music on Friday evenings that really enhances the ambience of this relaxed and beautiful cider house. One last thing: don’t be afraid to order the smoked eel – I can promise you won’t regret it!



Smoked Eel, Poached Baby Apple, Petite Apple Salad, Radish and Pancetta

~ Serves 4 ~


- 1 whole smoked eel

- 4 shallots

- 100ml red wine

- 100gm sliced pancetta

- 3 red apples

- 4 baby apples

- 4 red radishes

- 1 bunch radish shoots

- 1 bunch parsley shoots

- 100ml olive oil

- Juice of 1 lemon

- Murray river pink salt

- 100gm sugar

- 150ml white wine

- 150ml water

- 100gm butter


For the Eel


1. Start with the shallots, slice finely and cover with the red wine. Cook slowly until shallots have absorbed all of the wine. Allow to cool.

2. Fillet eel removing skin and bones. Cut each fillet into two equal pieces.

3. Lay pancetta slightly overlapping side by side on cling wrap. Place one piece of eel on top of pancetta and cover eel with red wine shallots.

4. Place another piece of eel on top of shallots, carefully roll the two pieces of eel in the pancetta to create a cylinder. Continue to wrap in cling wrap to form a tight tube, twist and tie each end and allow to set in fridge for approx 30 minutes. Repeat process with remaining eel. This will give you 2 rolls.


For the apple puree


1. Peel 2 of the red apples reserving the skin for the apple syrup.

2. Dice apple flesh discarding the core. Place in a small saucepan with 50mls white wine, 50mls water and 50gms butter. Cook gently until apple collapses then blitz in food processor to a fine paste.


For the baby apples


1. In a heavy based pot place sugar, 100mls white wine, 100mls water, reserved apple skin and bring to the boil.

2. Peel and core baby apples leaving stem attached on top.

3. Turn pot down to as low as possible, place peeled baby apples in syrup and cook gently until soft but still holding shape. Remove apples from syrup.


4. Place syrup back on high heat and reduce by two thirds, strain through fine sieve discarding peel and set syrup aside.


To Serve:

1. Pre heat oven to 200°C.  Slice each eel roll into 6 pieces. Lay on a tray lined with baking paper and top each piece with a small amount of butter. Place eel in oven. Approx 8 – 10 minutes.

2. Thinly slice red radishes and remaining red apple, place in bowl with lemon juice, small amount of olive oil and a pinch of pink salt. Add radish and parsley shoots.

3. Use apple syrup and place uniform dots around plate.

4. Place 3 blobs of apple puree evenly on the plate. Sit baby apple in the middle of plate. Place radish salad around.

5. Remove eel from oven and place evenly on plate.

6. Serve!



Pistachio Nougat Parfait, Passionfruit & Strawberry

ITKW_6.JPGPassionfruit Gel


- 1 kg passionfruit pulp

- 625gm sugar

- 625ml water

- 50gm agar agar



1. Heat all ingredients gently until all dissolved.

2. Bring to the boil and whisk continuously until thickens slightly.

3. Remove from heat and pour into lined moulds.


Pistachio Praline


- 120gm pistachio kernels

- 120gm caster sugar

- 20ml water



1. Combine sugar and water and cook until it is a blonde caramel colour.

2. Add pistachio kernels and tip out onto a silicone mat and allow to cool.




- 6 egg whites

- 260gm sugar

- 375ml whipped cream



1. Whisk egg whites until frothy, add ¼ sugar. Continue beating, adding remaining sugar gradually until all incorporated and the meringue is standing in soft peaks.

2. Meanwhile, crush praline into small but not tiny pieces.

3. Fold whipped cream into meringue. Then add praline. Pour into passionfruit lined moulds and smooth off the top. Freeze overnight.

4. Portion into rectangle pieces.


Poached strawberries


- 500ml good quality sparkling wine (champagne)

- 100gm sugar

- 450gm strawberries (quartered)



1. Combine the champagne and sugar in a medium saucepan. Bring the champagne to the boil over medium-high heat. Place the strawberries in a medium bowl.

2. Once the champagne has come to the boil, pour it over the strawberries, ensuring the strawberries are covered completely. Allow the champagne to cool, then cover with plastic wrap and refrigerate for at least 2 hours. The strawberries will keep up to 2 days in the refrigerator.


ITKW_8.JPGTo Serve:

1. Lay portioned parfait to one side of the plate.

2. Spoon poached strawberries along side.



Flying Brick Cider House
1251-1269 Bellarine Hwy, Wallington VIC 3222
Ph: 5250 6577
Facebook: flyingbrickciderco
Twitter: @flying_cider
Instagram: @flyingbrickciderco

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