James Brinklow
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Shane Wilson
Born:
Adelaide.
History:
I started out where most Chefs do as a young dishy working at my local pub, keen to leave school I was offered an apprenticeship.
I enjoyed the rush of service working in a busy pub but by the end of my apprenticeship I had really found a passion for cooking and I was hungry to learn more and wanted to gain experience in fine dining.
Helping out at a gourmet traveller young Chefs dinner really inspired me at the time and I knew that I wanted to work in restaurants which lead me to eventually running restaurants like Hentley Farm and Bistro Dom to now co-owning Anchovy Bandit, Bandit Pizza and Wine and Bottega Bandito.
Have you always wanted to be a Chef?
I feel like I realised I wanted to be a Chef by about the third year of my apprenticeship, but now I couldn’t imagine doing anything else.
How would you define your style?
I would say my style is very flavour driven. I like big punchy flavours, sourcing quality ingredients and little pops of native Australian flavours. I like using whole animals and really trying to bring the best out of an ingredient.
What is your feature flavour these days?
Salumi XO is a sauce we make from our salumi offcuts that features in a bunch of different ways and dishes. It’s always a bit of a go-to for us.
Your greatest culinary influence:
I never really had a great mentor as a young Chef, but working for a short time with Ayhan Erkoc really impacted me at the time and made me realise how much I had to learn. It was a big turning point in my career.
What do you love about this business?
I love the creative aspect of it, the people you meet and the fact that you never stop learning.
An ingredient you can’t live without?
Soy sauce.
Most ‘eyebrow-raising’ menu item?
Green ants.
Signature dish:
I don’t really like anything staying on the menu long enough to become a signature dish because customers then get annoyed when you take it off! But my current favourite is duck and chive ravioli, pan sauce and fermented fennel.
Tell us something no one knows about you?
I have two pets, both named after rappers - a rabbit named Biggie Smalls and a dog called Sampa the Great.
Where do you see yourself in 5 years’ time?
I have a restaurant that I want to open, so I hope in five years I will be doing that!
Anchovy Bandit
From a humble origin story as a hole-in-the-wall cocktail bar and pizzeria, Anchovy Bandit on Prospect Road is loved by Prospect locals for its relaxed offering and cranking rap bangers. For a long time, this was the spot for a late-night pizza or a nightcap; since its expansion in 2021 and the addition of Executive Chef and co-owner Shane Wilson, the restaurant has quickly emerged onto the Adelaide dining scene with its advantageous offering. Taking the best of traditional Italian fare and reinventing it into something truly inspired, the menu speaks volumes about the Chefs who are inspired by tradition but not bound to it. Order a Whisky Sour to go with plates of duck and chive ravioli, wild fennel, brown butter and jus, or pick up a slice of pepperoni pizza with smoked scamorza.
