A CHAT WITH OUR FOOD, WINE & DINING EXPERTS
Chief ideas man Ed Keating from Ed’s Hastings
Whether your diners are coeliac, gluten-intolerant or neither, the meals are a massive hit because you can’t even tell it’s gluten-free. What’s your secret?
We produce simple, tasty comfort food that makes you feel happy after you eat it. Having gluten to make food taste great is not required, as our amazing regulars and new customers find out after visiting us.
We hear you invented a secret gluten-free four-flour spice blend. Could you tell us more?
My son Oscar and I created a spice flour blend that is tasty and hands-down the best fried chicken on the market. We use chickpea, rice, potato and maize flour and our special blend of spices that leans towards the American southern fried chicken while also with a nod to India, China and Japan.
What can customers expect from your menu?
Simple comfort food that never disappoints, daily specials, and a takeaway menu that satisfies.
If a customer asked you to suggest your favourite dish, what would it be?
Our 4flour fried chicken is our go-to dish for 80 per cent of our customers.
What’s your go-to trend to serve up that customers are loving?
We created a cheeseburger parmigiana several months ago that brings a schnitzel together with the flavours of a McDonald’s Cheeseburger. This will not make you feel hungry in 20 minutes and you need to follow us on the socials to get one of these as they are only on the specials board every now and then.
Could you tell us a little about your industry experience?
I started my cooking apprenticeship in a pub in Moe in 1989 and have cooked from Melbourne to Darwin over the years, including stints with Iain Hewitson and Tony Rogalsky at two of Melbourne’s best restaurants in the early ‘90s. Since being on the Peninsula I have focused more on front of house and have worked at the Red Hill Brewery, Merricks General Wine Store and also with the inimitable Quealy Winemakers.
Your front-of-house charm and witty humour is like an entrée to the tasty dishes. What do you love most about what you do?
The best part of my job is it does not feel like a job; we are just welcoming friends into our dining room and bar. The only difference is you get a bill at the end of the conversation.