Apart from the frosty mornings [which he says he will never get used to], the move from Wollongong to the Southern Highlands has been a godsend for Robertson Public House & Kitchen Head Chef, Ian Smart.
The sense of community, the country atmosphere and the local produce make it the perfect place for Ian and his wife to raise their young family and to continue his life-long love affair with quality food.
In a short space of time, Ian has stamped his mark on the menu at Robbo Pub, and while it’s always been a popular spot for locals and visitors to grab a bite for some time, Ian has upped the ante on the classic pub grub with some awesome dishes and an avid local following.
We had a chat to Ian about the move, his foodie background and what plans he’s got in store for this much loved local pub.
1 :: Your love of food stretches all the way back to childhood, doesn’t it?
It has. Mum owned a deli down in Corrimal, which I was at every day.
So that kind of started my love of food, cheese and wine and olive oils and balsamic vinegars.
I was interested in food from an early age – just mixing and matching and experimenting in the kitchen.
I started making Sunday roasts and sausages as a kid and at the end of Year 10 I decided that school was not for me and I became an apprentice chef.
2 :: You’ve been fortunate to work with some of the Illawarra’s top chefs.
Yes, I completed my apprenticeship with an amazing head chef who came out from the UK. Actually, he came from the same town as my parents in the UK so that was a really lovely connection.
I worked in various places in the northern suburbs of the Illawarra, then started at the Humber Bar in Wollongong.
Eventually, I ended up at the Cheeky Fig and worked under Lorenzo and his head chef, Jake Rosen which was an incredible experience making Mediterranean tapas food on the finest side. Before that, I was making lots of big hearty meals in pans, but there I learned a much more delicate and finer way of cooking.
3 :: All that experience has obviously shaped the menu at Robertson Public House & Kitchen.
I’ve been Head Chef here for a year and was keen to draw on my background and change up the menu.
I’ve started getting a lot of free range on the menu and we’ve struck a really nice balance between your pub classics and offering something for those who want more of a fine dining experience.
We have a weekday menu and a weekend menu so there is something for everyone. Expect quality, big portions, and hearty meals.
We’ve downsized the pie and people still tell us it’s too big!
4 :: Tell us about the team approach you take when designing a menu.
As much as I love cooking and designing menus, it’s not just me in the kitchen.
I’ve got input from everyone. I’m not interested in just going ‘here’s the menu, I’m doing it my way.’ Everyone gets a say, everyone gets to put something in.
I’ve got a few fantastic Nepalese chefs in the kitchen, which influenced me quite a lot. We also have an Italian chef – it’s very diverse in the kitchen so there’s food from everywhere.
5 :: And how good is it to see the kitchen and the pub pumping again?
So good. Saturdays and Sundays have been really busy with a mix of locals, visitors and weekenders, so it’s important to book ahead for a table.
During the week it is more like our locals who have been let in on the secret.
It’s just become a massive foodie pub.
6 :: How has local Highlands produce influenced the menu?
The food here is incredible. It really is. We try to use as much of the local suppliers as we can, but when you’re sending out five or six hundred meals per day, it’s hard to keep up with the demand. But you can often taste a lot of local produce in the finer dishes and specials that we do.
Most of our steaks are from the farms just down the road. In fact, most locals drive past their steak everyday [laughs].
We use sourdoughs and potato buns from Moonacres and of course there are some beautiful local cheeses.
7 :: So how is a Wollongong boy coping living in the Highlands?
I moved to the Highlands because my wife is from here and we have a new baby. My parents moved from the UK because it was cold and now I’m back in the cold!
But it’s such a lovely place to live, rich in community and the locals who come into the pub everyday are really loyal.
We love it here.
Steeped in history and renowned for its fine food and friendly atmosphere, Robertson Public House & Kitchen is an awesome spot to grab some food with friends, catch up for a bevvie, listen to some live music and settle in for an evening of great food, tasty drinks and good company. Find out more about this local favourite here and be sure to book a table if you’re heading there on the weekend – we’d hate for you to be disappointed if you missed out.
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