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.
Uthappams – the word is derived from appam, which is a rice pancake – are South India’s fantastic breakfa...
Plum Jam Drops - Chef Recipe by Matt Wilkinson and Sharlee Gibb
A great Plum Jam Drops - Chef Recipe by Matt Wilkinson and Sharlee Gibb recipe.
Kylie Kwong's Marinated Pork Spare Ribs
If you can't find Spiral barley malt, replace with honey or golden syrup instead.
A great Maple Leaf recipe.