The Weekend Australian - Travel - - Indulgence -

ANDREWGim­ber is ex­ec­u­tive chef at the new Chin Chin Restau­rant in Mel­bourne. Best re­cent din­ing ex­pe­ri­ence: I can’t go past David Thompson’s Nahm in Bangkok, which opened last year. Must-buy in­gre­di­ent: Chill­ies. They are es­sen­tial when cook­ing with Asian flavours. Most em­bar­rass­ing pantry item: Sliced white bread. Can’t live with­out: A re­ally good break­fast to get me through the day in a busy kitchen. What I’m cook­ing at home: Noth­ing. The restau­rant has be­come my home re­cently. Worst meal I ever ate: Foam and gas at some over­rated fine-din­ing restau­rant. If you are go­ing to in­cor­po­rate these tech­niques, it needs to be done re­ally well. Next big thing: Non-celebrity chefs cook­ing real food. I hate: Fast-food joints call­ing them­selves restau­rants. Favourite cui­sine: Thai. There is an art and science to work­ing with Asian cui­sine that I find fas­ci­nat­ing and al­lur­ing. Big­gest culi­nary in­flu­ence: David Thompson. I was lucky enough to work with David and a world-class team that won a Miche­lin star at his Lon­don restau­rant, Nahm. It’s the only Thai restau­rant in Europe to win a Miche­lin star. Favourite cook­book: No sur­prises here: Thompson’s Thai Street Food. My last sup­per: A re­ally rich seafood green curry served with fresh, warm roti bread.


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