Jack Ng
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Rob Clarson
Born:
London, UK.
History:
Once I finished school I worked at Le Petit Blancs for Raymond Blanc, afterwards I moved onto Michelin starred The Feathers in Oxford and Gordon Ramsay’s in Chelsea. I travelled Europe, head cheffed in west London Gastro pubs and became Sous Chef for Gordon Ramsay and Angela Hartnett’s restaurant in London before flying to New Zealand and hopping over to Australia.
Have you always wanted to be a Chef?
Cheffing was my first job and I loved it straight away. The hustle, palette training, arse kicking, the heat, the banter and big sharp knives.
How would you define your style?
French/English old school with a modern take.
What is your feature flavour these days?
I am loving my curing & pickling at the moment.
Obsessive compulsive about?
Consistency, season and order.
Your greatest culinary inspirations/influences:
Raymond Blanc, Rick Stein and Alain Ducasse.
What do you love about this business?
Creating something wow from nothing, taking a cheap cut of pork for example, prepping it, pressing it, searing it spending 24 hours on a dish and the result is smiles all round.
An ingredient you can’t live without?
Vodka.
Most ‘eyebrow raising’ menu item?
We keep it pretty clean here, but my friends had spleen terrine and we used to do a pigs head ballotine.
Signature dish:
Dukkah poached eggs with lemon, feta cheese, parsley and hashbrowns.
History:
Once I finished school I worked at Le Petit Blancs for Raymond Blanc, afterwards I moved onto Michelin starred The Feathers in Oxford and Gordon Ramsay’s in Chelsea. I travelled Europe, head cheffed in west London Gastro pubs and became Sous Chef for Gordon Ramsay and Angela Hartnett’s restaurant in London before flying to New Zealand and hopping over to Australia.
Have you always wanted to be a Chef?
Cheffing was my first job and I loved it straight away. The hustle, palette training, arse kicking, the heat, the banter and big sharp knives.
How would you define your style?
French/English old school with a modern take.
What is your feature flavour these days?
I am loving my curing & pickling at the moment.
Obsessive compulsive about?
Consistency, season and order.
Your greatest culinary inspirations/influences:
Raymond Blanc, Rick Stein and Alain Ducasse.
What do you love about this business?
Creating something wow from nothing, taking a cheap cut of pork for example, prepping it, pressing it, searing it spending 24 hours on a dish and the result is smiles all round.
An ingredient you can’t live without?
Vodka.
Most ‘eyebrow raising’ menu item?
We keep it pretty clean here, but my friends had spleen terrine and we used to do a pigs head ballotine.
Signature dish:
Dukkah poached eggs with lemon, feta cheese, parsley and hashbrowns.
