What’s one thing – in­gre­di­ent or oth­er­wise – you could not cook with­out?

Southern Gazette (South Perth) - - LIFESTYLE -

IN­TER­NA­TIONAL cul­tures were cel­e­brated all over the globe late last month as part of World Day for Cul­tural Di­ver­sity.

With Aus­tralia be­ing a melt­ing pot of na­tion­al­i­ties, it’s no sur­prise that most of our restau­rants have rich cul­tural di­ver­sity.

The South­ern Gazette takes you into the kitchens at Crown Perth to meet the mul­ti­cul­tural chefs be­hind some of the com­plex’s best eater­ies. The Mer­ry­well: AMER­I­CAN-born head chef Ryan Ebbs brings more than 10 years of ex­pe­ri­ence to The Mer­ry­well kitchen.

“I have a re­ally mul­ti­cul­tural group here at The Mer­ry­well, so it’s fun cre­at­ing new dishes be­cause there’s al­ways a twist or in­gre­di­ent from an­other cul­ture we can in­cor­po­rate,” he said.

“Since mov­ing to Aus­tralia I’ve un­cov­ered even more flavours and it's been great to cre­ate food here.” Silks: PAT Cheong is a renowned mas­ter of Can­tonese cui­sine and brings more than 30 years of ex­pe­ri­ence to Crown Perth’s Chi­nese restau­rant Silks.

“Whether I’m in the kitchen at Silks or at home, one of my ma­jor in­spi­ra­tions is Can­tonese cui­sine,” Cheong said.

“I learnt the most about cook­ing in Hong Kong, so I en­joy us­ing my tra­di­tional re­gional recipes and in­gre­di­ents.” Nobu: A VET­ERAN of Nobu Mat­suhisa’s em­pire with more than 25 years of culi­nary ex­pe­ri­ence, sushi mas­ter Noriyoshi Teruya boasts im­pres­sive knife skills and flaw­less food pre­sen­ta­tion at the helm of the sushi bar.

“When I’m cook­ing I def­i­nitely draw in­spi­ra­tion from Ja­pan be­cause it’s where I was born, but I’ve also lived in the US and Italy so I like to draw in­spi­ra­tion from there too,” Teruya said.

What are some sig­na­ture flavours you use?

Ebbs: I re­ally wouldn’t say I have one, I just try to make tasty, hon­est and fun dishes peo­ple will en­joy. I’m al­ways try­ing to step out of my com­fort zone and cre­ate some­thing fa­mil­iar but new.

Cheong: In Can­tonese cui­sine, it’s all about let­ting the fresh­est and finest in­gre­di­ents shine as the hero of the dish. That’s why I like to use oys­ter sauce, fresh ginger, spring onion and co­rian­der to com­ple­ment the meat.

Teruya: I love fresh fish with soy sauce and olive oil – it’s sim­ple and the flavours go re­ally well to­gether. Ebbs: Love. Cheong: Qual­ity is my phi­los­o­phy, so I cook only with the best WA produce avail­able. It’s a joy to cook with and a de­light to taste.

Teruya: Be­ing a sushi chef, def­i­nitely a sharp Ja­panese knife!

What made you be­come a chef?

Ebbs: Food. I just love food. The kitchen world suits me per­fectly be­cause there’s al­ways some­thing new to learn and there’s no way you can get bored. I love that.

Cheong: My mum. When I was lit­tle I loved be­ing in the kitchen and watch­ing mum cook for our fam­ily. I think that’s when I started to fall in love with cook­ing.

Teruya: As far back as I can re­mem­ber I have loved to eat, and when I was a kid I would al­ways watch the orig­i­nal Ja­panese Iron Chef – I’d say this is where my pas­sion started to grow.

Crown chefs Pat Cheong of Silks, Ryan Ebbs of The Mer­ry­well and Noriyoshi Teruya of Nobu.

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