AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Rebecca Jacob
Born: Bunbury, WA
History: I had graduated year 12 in 2003 then got a waitressing job at L'amour de la Femme Restaurant. After mostly working in the kitchen during service, I went on to complete a Certificate 3 in Hospitality and Commercial Cookery in 2010 and now I own the restaurant with my husband and six year old daughter, Jasmine-ann.
Have you always wanted to be a chef?
Not always. However working in the industry during my gap year I fell in love with the idea of making it a career, where I could always grow and learn new things alongside my husband, Peter Jacob.
How would you define your style?
Australian/European Cuisine with French technique.
What is your feature flavour these days?
I would have to say sweets are my flavour of the day - apparently my coconut and ginger crème brulee is to die for. I just love to hear the crack when you break the top.
I would have to say sweets are my flavour of the day - apparently my coconut and ginger crème brulee is to die for. I just love to hear the crack when you break the top.
Obsessive compulsive about?
Service, pride, presentation and a clean kitchen!
Service, pride, presentation and a clean kitchen!
Your greatest culinary inspirations/influences?
Gordon Ramsay, Thomas Keller and Manu Feildel
Gordon Ramsay, Thomas Keller and Manu Feildel
What do you love about this business?
I love making people feel at home in my restaurant, trying new things and being inspired to create new dishes.
I love making people feel at home in my restaurant, trying new things and being inspired to create new dishes.
An ingredient you can't live without?
Salt and pepper
Most 'eyebrow raising' menu item?
Twice cooked pork belly layered with Italian sausage, roast red capsicum and English spinach with shaved truffle, lightly crumbed and served with an apple Dijon mustard compote.
Twice cooked pork belly layered with Italian sausage, roast red capsicum and English spinach with shaved truffle, lightly crumbed and served with an apple Dijon mustard compote.
Signature dish?
There are so many things that I love to cook at the moment. My scallop entree with shaved truffle and cauliflower and parsnip purée seems to be a big hit with all my customers and I enjoy making it. I love to see the caramelisation on the top of the scallop and the smell of fresh truffle.
There are so many things that I love to cook at the moment. My scallop entree with shaved truffle and cauliflower and parsnip purée seems to be a big hit with all my customers and I enjoy making it. I love to see the caramelisation on the top of the scallop and the smell of fresh truffle.