A quick word with Steve Lichter - the wizard behind Butchers Diner
Butchers Diner, as I’ve called it before, is the home of Melbourne’s best burgers, hands down. If you think otherwise, just shut up because you’re an idiot. A really big idiot.
September 2020 marks three glorious years since they’ve first opened. To celebrate, I thought I would share a a quick Q&A exchange I had with their co-owner and chef, Steve Lichter.
It’s always so interesting getting to know chefs, especially when you view food as art. The same way an interview with a rapper can provide context and meaning behind their lyrics, so too can an interview with a chef provide context and meaning behind their cooking.
What I found really interesting is how simple, humble foods and family so often capture the hearts of those enamoured with food.
Finally, in this COVID ravaged environment, especially in Victoria, there has never been a more important time to support your local food spots. I would encourage you to pay Butchers Diners (or any favourite) a visit - it helps keep these businesses alive, keeps people in jobs and it’s delicious. A no-brainer, really.
LDK: What was the first dish you loved as a child? Is there are a story?
SL: My favourite food memory as a child, I grew up on overcooked burger and macaroni and cheese from a box, not very magical. But a couple that stood out, morel mushrooms my dad and I find in the back yard, cooked in butter and chives were mind blowing, and fresh water fish caught while camping cooked for breakfast.
LDK: With a fairly diverse menu with duck hearts, hot dogs, cheeseburgers and Japanese fried chicken - how did you grow your repertoire? Why the diversity?
SL: The food diversity came from the collaboration during menu testing at the Melbourne Supper Club. Con (co-owner) is Greek, I am American, and the butcher is Canadian, the result is what you see on our menu. Being a diner, we are open to many styles of food, and we never wanted to create another burger restaurant, it just so happens it’s our best seller.
LDK: Who would you say is your average customer? Does it span a wide demographic based on the time of day, seeing as you’re a 24 hour diner?
SL: We don’t have a specific customer, late night you could say we feed the ‘party’ crowds but also lots of hospitality folk, which makes us incredibly proud.
LDK: What do you cook at home on a daily basis? What's a typical breakfast/lunch/dinner?
At home, I’ve got 4 kids, so lots of pasta dishes lol. When I have family and friends we love I go the extra mile and chef it up a bit, but normally nothing too fancy. I like to cook over the hibachi grill, meat tastes better when everyone can smell it before they get to eat it.
LDK: Butcher's Diner is based on using the whole animal and it reflects in the menu. What's an easy way for everyday home cook to adopt this philosophy? Any tips for using food scraps that would otherwise be thrown away?
SL: Food scraps, an easy one is save the bones, make a stock, soup or sauce. Buy whole parts or animals from your butcher/seafood shop. Once you’ve got the fillets or portions you want, use the rest of the meat in fish cakes or meat pasta sauce. Those byproduct dishes might take a bit to build up enough scrap to make a full meal so freeze each time you buy and after some time you’ll have a decent amount.
LDK: Where do you see food going in 2020? Plant-based meats? Sustainability? Increased focus on provenance?
SL: Sustainability wise, I love the idea of plant based meat, even lab grown. Anything that can compete with factory farming must be a win for humanity.
Butchers Diner are located at 10 Bourke Street, Melbourne VIC 3000, near the Spring Street end.
Facebook: facebook.com/butchersdiner
Instagram: https://www.instagram.com/butchersdiner/
Thumbnail image source: Butchers Diner Facebook page