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.