Life’s a cocktail
ANDYGriffiths, cocktail bar manager at Melbourne’s Cookie, recently wonthe Angostura Global Cocktail Challenge in Trinidad. Best recent dining experience: Street food in Trinidad and Tobago. Doubles (slightly sweet bread patties with curried chickpeas and a variety of hot sauces) at 4amwere amazing. Must-buy ingredient: Cheese. Most embarrassing pantry item: Aldi frozen chicken nuggets and two-minute noodles. Can’t live without: Salt, pepper and a sharp knife. WhatI’m cooking at home: Experimental dishes with Angostura bitters; everything from bizarre ice creams and desserts to bitters-glazed black pudding with fried coconut bread and pineapple chutney. Next big thing: Matching food to alcohol, not the other way around. I hate: Mushrooms and liver. Mushrooms for the texture, and liver because mymumusedto mash it up with bananas and feed it to meas a child. Incredibly nutritious, I know, but I haven’t touched it since. Favourite cuisine: It would be a fight between Japanese, Mexican and Italian. Worst meal I ever ate: Wewerein an amazing Argentinian steakhouse in London with a group of about 50. The restaurant was so busy that most diners had finished their food by the time ours arrived. Mysteak was perfectly cooked, but we were on such a strict timetable, I ended up having to push myfull plate aside and leave. Biggest culinary influence: My chef tutors in Wanganui, New Zealand, for opening myeyes to the world of cooking. And nothing beats travel to inspire creativity. Favourite cookbook: Wejust got Saraban by Greg and Lucy Malouf, which is stunning and has so much food we can’t wait to try. Andyou’re not a true Kiwi if you don’t have The Edmonds Cookery Book. Mylast supper: Awhole leg of jamon iberico de bellota; humane foie gras parfait and crusty bread; fresh Mexican food with a bottle of Ilegal Mezcal; creme brulee with Angostura 1824 fudge and Angostura 1824 rum, followed by queso de valdeon, roquefort and stilton cheese with a bottle of Chartreuse Jaune 1940.