Born: Adelaide, SA
History: An Adelaide
boy, well read & travelled, extended working stints in London, Thredbo & Noosa. A prodigal son
of the famed Mistress Augustines Restaurant in Adelaide.
Have you
always wanted to be a Chef?
I fell into cooking after Year twelve. The hospitality industry chose me rather
than a definitive mapped path.
How
would you define your style?
Foods & cultures that border the Mediterranean Sea.
From the diversity of Northern Africa, Middle East & Spain to the techniques
of France, Italy & Greece.
Obsessive
compulsive about?
Tomatoes & Deep
Sea Snapper.
Your
greatest culinary inspirations?
Ann Oliver, Marco Pierre White, Anthony Bourdain.
Most 'eyebrow
raising’ menu item?
Lamb Brain Terrine.
Signature
dish:
Confit Lobster Tail with Duck Liver Parfait, Pickled Cumquats & Cafe de
Paris Hollandaise
Other Recently Profiled Chefs;
Extensive travels through regional France have nurtured Barry's passion for flavoursome country food...
Restaurant: Escarpment Modern Eatery
Having discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux at the age of 11...
Restaurant: Jacques Reymond
I started helping my Dad at the Fish Markets when I was a kid and went out on the fishing boats on w...
Restaurant: Rick Stein at Bannisters