How would you define your style?
Modern Australian with a French influence.
What is your feature flavour these days?
Middle Eastern, Sub Continent and Japanese.
Obsessive compulsive about?
Fresh ingredients and cleanliness.
Your greatest culinary inspirations/influences:
Roux Brothers, Raymond Blanc, Michael Caines and Rick Stein.
What do you love about this business?
Artistic expression in an ever-changing food environment.
An ingredient you can’t live without?
Butter and garlic.
Most ‘eyebrow raising’ menu item?
Tandoori kangaroo (first in Australia to do it).
Goats cheese with honey, sesame, mint, chilli and mango.