JA­SON HUTCHEN

hellobali - - KITCHENTALK - RUNI IN­DRANI

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.

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