AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Cameron Hynd
Born:
Edinburgh, Scotland.
History:
I started out at the Adelaide Casino in the staff meal kitchen. Afterwards I spent some time working in pubs and bars but I have mostly spent my time and really grown as a Chef in winery restaurants across McLaren Vale and the Adelaide Hills.
The Currant Shed, Mount Lofty Ranges Vineyard and Serafino are a few of the places I’ve worked. I have also done a 3-week stagiaire at Brae Restaurant in Victoria back in 2019 which was a wonderful experience.
I have been at Anvers for the last 18 months as the Head Chef, a place I have really grown as a Chef. It’s a wonderful location in the Southern Adelaide Hills where we have a fantastic team of passionate people.
Have you always wanted to be a Chef?
I wanted to be a Chef when I was a kid, I loved cooking with my parents and grandparents. Through my teenage years that disappeared, but as I hit my early twenties the love for cooking came back strong and I haven’t looked back since.
How would you define your style?
I would say it is Modern Australian while being sort of refined-rustic in appearance. Nothing too elaborate in terms of preparation and presentation, just good flavours that are done well.
What is your feature flavour these days?
I love using pickles. Almost every dish we have has something pickled or an ingredient with naturally high acid. I just love what acidity brings to dishes.
Obsessive-compulsive about?
Formula 1 and running!
What do you love about this business?
I love cooking and I love being able to see our guests eating our food and having a good time from our kitchen window. It’s what first got me into cooking in the first place.
An ingredient you can’t live without?
Generic answer, but salt! Aside from that, probably vinegar/citrus as I think a little bit of it somewhere in most dishes can really transform it.
Most ‘eyebrow-raising’ menu item?
We had a salt and pepper tofu dish on recently that definitely surprised a lot of people. I think tofu has a somewhat negative image, so I’ve enjoyed hearing feedback about that dish that its changed many peoples opinions on tofu and its potential.
Signature dish:
Belgian chocolate cremeux, Davidson plum, hazelnut and tawny caramel
What can diners expect when they eat at your restaurant and what makes the experience special?
They can expect a lovely long lunch in a gorgeous setting. Vineyards out one window, Mount Bold Reservoir out the other. A shared-style dining with tasting menu options so they can enjoy a broad range of the dishes that we offer. We also offer a lawn menu on weekends with pizzas and platters on offer.
What is your go-to meal at home when you don’t feel like cooking?
Just a really good pasta with green pesto. That’s my comfort food, I could eat it every day!
Tell us something no one knows about you?
I used to be the drummer in a local Adelaide heavy metal band when I was a teenager. We played some shows in the same building where PRESS* restaurant is now on Waymouth street!
Where do you see yourself in 5 years’ time?
Probably still working in kitchens, but really I just want to be the best Dad and husband I can be now and 5 years from now too.
Anvers Wines
Great food, wine and setting collide to create a sophisticated dining experience at Anvers Wines on Razorback Road in Kangarilla. This McLaren Vale restaurant embraces stunning vineyard vistas from a full-glass frontage, while the seasonal menus are designed to embrace a regional food provenance and paired perfectly with an extensive in-house and international wine list. To begin, think estate-raised lamb croquettes with mustard, mint and pickled onion, or dive into kingfish crudo, coconut milk, kaffir lime oil, jalapeño and pickled grape. Main dishes are sure to entice all palates with offerings such as pork cutlet, red cabbage, parsnip, miso purée and crispy sage; sweet tooths make sure to leave room for chocolate cremeux, Davidson plum, tawny caramel and hazelnut dacquoise.
