Have you always wanted to be a Chef?
Yes, I remember going to the abattoirs with my Nan to buy pig’s trotters to make braun for her legendary pork pies.
How would you define your style?
Seasonal, produce driven using both a mixture of traditional and modern cooking techniques.
What is your feature flavour these days?
Fermenting and pickling right now.
Obsessive compulsive about?
Everything has a place and everything in a place.
Your greatest culinary inspirations/influences:
In no particular order: Julian Garcia, Raymond Capaldi and Walter Trupp.
What do you love about this business?
The challenge that a small kitchen brings and our willingness to work for each other.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
Kingfish with liquorice, red onion jam and charred cos, it was delicious but a hard sell.
Seared duck breast with Jerusalem artichoke puree, rosemary and crispy bacon.
For inner urban cool, Melburnians head to Wine 1160 on High Street in Armadale. This chic wine bar with exposed brick walls, black granite benches and mood lighting, has more than 160 drops on offer for diners to sample with matching fare, inside or alfresco in the courtyard. A small taste menu including bar staples like a charcuterie, cheese and olive board, is boosted by indulgent snacks such as Jamaican spiced chicken with corn, grapefruit and spring onion – paired with a 2016 Pieropan Soave. Those guests still feeling hunger pangs may be tempted by beef sirloin, grilled carrots and seeded mustard, teamed with 2013 Scala Ciro Rosso Classico Superiore; while for the sweet tooth complement decadent cheesecake with strawberry soup and almond biscotti, with a NV Pfeiffers Classic Muscat.