Executive chef Telina Menzies is a self-confessed onion fan.
“I use onions in everything. I absolutely love them,” says Telina.
“I love the smell of onions. It’s so nostalgic. A Bunnings sausage sizzle is one of my favourite things, but do you know why? It’s not the smell of the sausages cooking, it’s the onions!”
Since starting an apprenticeship at age 17, Telina’s career has soared. Telina has won multiple awards, cooked for the Royal Family and is now Executive Chef at the Hotel Esplanade and mentors chefs across 28 venues.
Telina is a strong advocate for elevating everyday ingredients, and onions are top of their list.
“I want to challenge food service professionals to look at onions in different ways and think creatively,” said Telina.
Reimagining the humble onion
At the heart of Telina’s cooking philosophy is Telina’s understanding that onions have far more potential than most chefs give them credit for.
“We need to look at onions in a different way,” says Telina. “They are such a good price and such a versatile ingredient. Rather than using them as a base, we need to treat them as a star, like on a barbeque, roasting them and steaming them and using them as fillings for things like dumplings.”
“Onions can be used in everything and not just savoury dishes, but sweet ones too. You can use pastry as a vessel and use them to make something like a delicious tarte tartin.
They can be fried, used in sauces, like a soubise, or used for their sweetness. They can be cooked low and slow in milk and salt. You’ll be amazed at the flavour you get out of the onions – they have many layers, no pun intended!”
Onions at Fine Food Australia
Telina’s commitment to championing onions extends beyond the kitchen. At this year’s Fine Food Australia event, Telina joined a talented team of chefs from the Hotel Esplanade’s Mya Tiger and the Garden State Hotel’s Tippy Tay for the ‘Anything Goes…with Onions’ masterclass as part of the Hort Innovation Onion nutrition education program.
There, they showcased the remarkable versatility of onions with their take on a French dip sandwich, French onion toastie, Xiao-Long Bao dumplings filled with onion and onion xo dipping sauce as well as pasta made from onions.
“It’s important to show the range of what onions can do – how they can be a main component rather than just a supporting player,” says Telina. “We’re also highlighting the hard work of the producers who grow them. People don’t often realize how much effort goes into bringing onions through the journey from paddock to our plates, yet they remain so affordable.”
By using Australian-grown onions and bringing attention to their versatility, Telina hopes to inspire other chefs to treat onions as a centrepiece rather than just a side dish. “We need to look at onions in a different way. They are not just a base; they’re a hero ingredient. And they’re so affordable, we need to celebrate that too.”
