There’s a reason frankie is a favourite fusion spot in Geelong.
frankie. Bar and Eatery is a celebration of all things flavourful, fun, and unpretentious. The multi-level restaurant and venue is a winner for bottomless brunches, date night, friend and family gatherings, and larger events with a solid menu of Asian-fusion share dishes and cocktails a-plenty.
We head into the kitchen in our series Chefs Corner to discover the menu, the flavours, and favourites of frankie Bar and Eatery owner Ross Blackam.
Keep up with the latest food and booze news across the region here.
What are you cooking with at the moment?
Anything with big, punchy flavours. Chilli, ginger, garlic, fresh herbs, citrus… the kind of ingredients that instantly bring a dish to life. I love food that hits you with a few different flavours at once and leaves you immediately wanting another (and another, and another) bite.
Where is your favourite culinary destination?
Currently it’s Bali, without a doubt. The culinary scene there is honestly incredible. You can go from seriously amazing local Indonesian food to some of the most creative and high-end restaurants and bars you’ll find anywhere. I love how relaxed it all feels while still being so innovative with incredible produce, big flavours and beautiful venues. Every time I visit, I come home inspired and with about a hundred new ideas!
What is your favourite food memory?
Honestly, all of my favourite food memories are just sitting around a table with great people, ordering far too much (and I really mean far too much!) food and sharing absolutely everything. Lots of different dishes, a few cocktails or bottles of wine, and no one in a hurry to leave. That whole style of eating and sharing is probably a big part of why frankie. ended up being the way it is, because sharing is caring after all.
In your opinion, what makes a dish great?
Balance, for sure. Sweet, salty, sour, spicy and of course texture – you don’t necessarily need all of them, but everything on the plate needs to somewhat work together. For me, the ultimate test is pretty simple: if you’ve finished it and immediately want another bite, the cook has nailed it.
Who’s currently killing it in the hospitality scene?
Geelong, in general. There are some seriously good operators here now and I love seeing venues continually pushing the city’s food and drink scene forward. The standard has changed enormously over the years and I think Geelong can genuinely hold its own as a food and hospitality destination now. (And yes… frankie. Bar & Eatery, of course!)
What dish is always on rotation at home?
Something quick, spicy and Asian-inspired. Usually noodles, a stir-fry, dumplings or whatever I can throw together with chilli crisp and whatever happens to be in the fridge. Nothing particularly glamorous. After spending so much time around restaurants, sometimes the best thing at home is something ridiculously simple, honest and full of flavour.
What are you doing when you’re not cooking?
Usually still thinking about hospitality in some way! There’s always something happening when you own a restaurant. Outside of that, I love good food, good wine, travelling whenever I can, spending time with my partner, our Frenchie and our Golden and probably most importantly enjoying the rare occasion where somebody else is doing the cooking and I can just sit back and enjoy it. With wine, of course.
Book a table or function at frankie. Bar and Eatery here.
Dining and Cooking