I started cooking when I was about 12 years old. I was the only boy in the class. The other boys were all doing woodwork. The first thing I made was scones with cream and jam. I have always liked food, and after the lesson we used to eat what we had cooked.
My regular comfort meal is a simply good barbequed sausage on fresh bread, with truffle mustard and tomato sauce. When I go back home, it’s my mom’s curried sausages.
The most essential items in my kitchen is a good sharp knife. In today’s modern kitchen I also have my Cryovac machine, sous vide, accurate scales, and my thermomix. With all these I’m very happy.
The worst kitchen disaster I’ve ever had was when I made a birthday cake for some guests. Just before we served the cake, it got knocked over onto the cooler room floor. My wife had to delay the birthday girl with more drinks while I quickly make a new one.
The best dish I’ve tasted so far is hard to tell. I’ve had the pleasure of eating fantastic food in a lot of places all around the world. I actually love the food scene in Bali. It’s always pushing the boundaries, as is Melbourne in Australia. To be honest, I just love anything that someone else cooks for me.
My signature dish is again, hard to tell. I don’t have one as such. I really like using the freshest and best quality produce that I can source, which is always changing. Being in Western Australia, I’m patriotic to our local produce, which in my opinion is the best in the world. Our seafood is so fresh, clean, and most of it is now sustainably managed, so stocks will always be around. We can source just about anything right here, even black truffles.
My biggest fear as a chef is getting a complaint from a guest. You can have a great service, the whole team can be in good spirits, then when something gets sent back to the kitchen, the mood changes.