good things - Liz Posmyk
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs

Boffins Restaurant at University House - Canberra's hidden treasures

28/7/2016

10 Comments

 
Boffins at University House in Canberra
There are some absolute treasures to be discovered amidst the noise of Canberra's burgeoning restaurant scene. Boffins Restaurant at University House in 'old' Acton is one such establishment.

Boffins has been providing superb food, wine, and service for over 30 years. Whilst other establishments have come and gone with the trends, Boffins has stood the test of time. The restaurant offers a glimpse into the past, exuding the old world charm of the heritage-listed, award-winning building that surrounds it. 

Officially opened in February 1954 by HRH The Duke of Edinburgh, University House was the first building erected on the campus of the Australian National University and was originally used to accommodate students and academic staff.

Constructed around a beautifully landscaped central courtyard which is a perfectly tranquil retreat, University House is said to be representative of the modern architectural residential style influenced by British architectural schools and (Oxford-Cambridge) university colleges. Indeed, every time I visit I find myself transported to another world.

'Meet, Celebrate, Stay' is the mantra for University House - fitting methinks, given that it is home to Boffins Restaurant, together with Fellows Bar and Cafe, a 105-room hotel, and also private meeting and function rooms.

I have enjoyed numerous visits to both Boffins Restaurant, as well as the Great Hall - a rather magnificent venue where literary events are regularly held. These events are a rare opportunity for Canberra's food enthusiasts to meet some of Australia’s most well-known and influential chefs, while enjoying an evening of great food, wine, and conversation. 

University House has hosted the
Meet the Chef series for just under a year, during which time high profile guest chefs have included Matthew Evans, Adam Liaw, Paul West and James Viles. Stephanie Alexander AO, Mark Best and Manu Feildel are among the culinary giants expected to visit later this year. 

The evenings are a culinary journey of the adventures, flavours, and techniques that have shaped each of the guest chefs. In the lead up to each event, chef Anshul works closely with the guest chef to design the menu. Dishes exemplify the flavour and style of cooking that the guest chef is known for - masterly prepared by chef Anshul and his team. 

During dinner, the guest chef shares a conversation with a local journalist, discussing their cooking, philosophy, and experiences. The discussion is lively and interactive, with questions taken from the audience as well.

'The series offers the chance to taste the style of cooking that the guest chef champions, as well as learning more about them in an intimate setting,' Executive Chef, Anshul Chandna, explains.

With the Truffle Festival Canberra Region now in full swing, Boffins Restaurant is marking the season with  truffle-laced dishes on the menu, as well as hosting a cocktail evening featuring artisan truffled canapés and wine pairing on 12 August.

Through to 21 August, Boffins will offer a new truffle special every two weeks. The dishes will star Black Perigord truffles, sourced from The Truffle Farm in Canberra.
​
When conceiving the dishes for the Truffle Festival, chef Anshul says he was inspired to create meals and pairings that highlighted the three core elements of truffle season – the winter season, local black truffles and fine wines. Chef has carefully paired each dish with a matching wine to complement and harmonise the truffle element. 

Bookings...

Truffles at Twilight will be held on August 12, 2016 at 5:15pm. The cost is $65 per person. Book now.

To book a table for lunch or dinner at Boffins Restaurant, telephone +61 2 6125 5285.

For more information about upcoming events at University House, including the Meet the Chef series, visit the web site.

Picture
In the courtyard garden of University House - captured on one of my visits
Boffins at University House in Canberra
Boffins Restaurant at University House
Picture
Boffins Restaurant offers a glimpse into the past, exuding the old world charm of the heritage-listed building that surrounds it
The Great Hall at University House - photo Liz Posmyk
My photo of the Great Hall at University House, showing the tapestries

A conversation with Executive Chef, Anshul Chandna...

I had the pleasure of chatting with Executive Chef, Anshul Chandna, recently. Our conversation follows below:
Anshul Chandna, Executive Chef, University House
Anshul Chandna, Executive Chef, University House
Chef, thank you for your time. Please tell me a little about your background...
My pleasure, Liz. With more than 16 years of culinary experience, I joined ANU as Executive Chef in March 2012, bringing forth my food and hospitality knowledge of various five star hotels and celebrated restaurants which include The Westin Sydney Hotel; Westin Palm Springs Resort-California(USA); Marriott Hotel-Essex (UK); Park Hotel-St. Albans(UK) and Taj hotels (India).
I am also credited with the planning, organising menus, opening and establishing a new function centre (Gandel Hall) and Kitchen hierarchy at the National Gallery of Australia in 2010.

What is your philosophy at Boffins?
Our philosophy behind food is simple. We create ingredient and season-driven dishes, nurtured through traditional and modern techniques - served with respect for produce, which always adds a new dimension to our diners’ experience.
Boffins has grown over the years through this passion driven approach towards cooking and has garnered many rave reviews.

Who are your food heroes, if any?
Matthew Evans for his approach towards sustainable and honest produce. James Viles, after presenting an event with him recently at University House. His passion as a cook to create nature driven dishes is exemplary.

What fresh ingredients are always in your market basket?
Depends on the season, though I have personal favourites. Currently fresh Perigord truffles, fragrant mandarins and rose petals top my list, but I am equally fond of stone fruits, baby beetroots, watermelon, radish, sprouts such snow pea and chick pea shoots, nameko mushrooms, and leaves such as red veined sorrel, bronze fennel, sago grass and endives.
I also extensively use Australian outback produce on my menus: river mint, samphire, sea parsley, lemon myrtle, finger limes, muntries (native berries), riberry (lilly pilly) and kutjera (desert raisins).
Violas, pansies, nasturtiums and red lace can also be often seen in my market basket.

When it comes to cookbooks (if you use them), do you prefer to keep the pages pristine, or do you like them well used and splattered?
I like to keep them pristine (with just a few books that I have in my collection). Nowadays, I don’t spend much time with books, though a lot of time on internet research work, built around my network of fellow professionals, where we have a common platform of discussing menus, industry changes and new ingredients(molecular gastronomy products and so on) coming into the market.

And finally, what’s for dinner tonight?
Guava braised beef cheeks with sprouted grains tossed in cumin & duck fat, roast eggplant caviar and mustard cress.

Disclaimer...

A dear friend and I recently enjoyed a truffle dinner for two as guests of Boffins at University House. Previously, I have been a regular and devoted guest (at my own expense) of the literary events - including Eat Drink and Be Literary with Annabel Crabb; Matthew Evans; Adam Liaw and Kerry O'Brien; among others. Note, this is not a sponsored post.

Boffins Restaurant is located at University House, 1 Balmain Crescent, Acton, Canberra. It is open for lunch from Monday to Friday from 12.00-2.00pm; and dinner from Monday to Sunday between 6.00-9.00pm. Bookings are essential. Telephone +61 2 6125 5285. Visit the web site for more information.
10 Comments
Peter
28/7/2016 03:14:41 am

It really is a magical place, isn't it. I enjoyed the Matthew Evans event.

Reply
Lorraine @ Not Quite Nigella link
28/7/2016 03:58:05 am

What an interesting looking restaurant! It looks very striking.

Reply
Bob
28/7/2016 04:04:19 am

Love Boffins at UC. Did not know the history. Thanks Lizzie!

Reply
Eha
28/7/2016 08:39:46 pm

At the moment I feel absolutely stupid. Have stayed here a multitude of times: how come I have not visited!! Have to laugh as the residential suites are as 'sparse' and 'refined' as the restaurant! Delightful conversation: as you know Matthew Evans is a 'food hero' of mine as well . . . . and I have to look up 'nameko' mushrooms . . . and envy those who shared 'guava braised beef cheeks' with trimmings . . . thanks, Liz . . .

Reply
Hotly Spiced link
28/7/2016 09:16:34 pm

The restaurant certainly has a very rich history. I love the interior. The dining scene in Canberra just gets better and better xx

Reply
Len link
29/7/2016 06:20:43 am

Hi Liz I like this! I have great memories of University House and the great hall reminds me a lot of the dining hall at Bruce Hall (that they are planning on demolishing by the way despite the heritage value). I dare say that the food is a lot better! Going by what Chef Anshul Chandna has said in your interview I the food would be simply divine! Next time I am in town we should pay it a visit and a stroll through the old uni grounds. Thanks so much for writing this.
Len

Reply
David link
29/7/2016 07:34:14 pm

Looks really wonderful, Liz!

Reply
Tandy I Lavender and Lime link
30/7/2016 01:33:39 am

I love evenings like this and I think it's the first time I've read about rose petals being a favourite ingredient.

Reply
Amanda link
31/7/2016 06:08:09 pm

What lovely photos - this looks like a gorgeous spot. And the truffle dinner sounds divine.

Reply
G.L.
31/7/2016 11:52:55 pm

Thank you Bizzy Lizzy for sharing one of Canberra's best kept secrets.

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner


    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
    Picture
    Picture
    Picture
    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs