The Weekend Australian - Travel - - Indulgence -

GRANT King, ex-head chef at Syd­ney’s Pier, has opened Gas­tro Park in Potts Point. Best re­cent din­ing ex­pe­ri­ence: Inakaya Ro­batayaki in Sin­ga­pore; great pro­duce cooked au­then­ti­cally, and a lot of fun. What din­ing should be about. Must-buy in­gre­di­ent: West Aus­tralian truf­fles are as good as the French, if not bet­ter be­cause of their fresh­ness. Can’t live with­out: Im­mer­sion cir­cu­la­tors; they cre­ate lit­tle wa­ter baths for sous vide cook­ing or poach­ing. What I’m cook­ing at home: A big hunk of meat or fish with bar­be­cued pota­toes and aioli. I also love mak­ing pissal­adiere (onion, an­chovy, parme­san and black olive tart). Next big thing: What­ever it is, ev­ery­one will copy or bas­tardise it un­til it be­comes bor­ing. I hate: Chefs who don’t taste ev­ery­thing they serve. And that ev­ery­body is a food ex­pert these days, be­cause you can ap­par­ently be­come a chef by watch­ing MasterChef. Favourite cui­sine: Euro­pean, Ja­panese, au­then­tic grills. Worst meal I ever ate: Raw fish liver served in a raw zuc­chini flower. Big­gest culi­nary in­flu­ences: Marco Pierre White, Thomas Keller, Fer­ran Adria, Michel Bras, Grant Achatz. Favourite cook­book: White Heat by Marco Pierre White. It gives chefs real in­sight into a de­mand­ing kitchen and pro­vides a bit of re­al­ity for im­pa­tient, fin­ger-click­ing cus­tomers.


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