Shane Yardley is the man in charge of Fish, the restaurant with the best views in town, in the Hilton Hotel on Princes Wharf.
Sustainability becomes more important in the way we live our lives, nourish our bodies, carry out our daily routines and manage our careers. I spend my life searching for fresh quality produce, new flavour combinations and perfect texture matches. Interestingly enough, it seems that in my kitchen, creativity doesn’t necessarily embrace the idea of complex dishes with exotic produce. Sourcing fresh, local and, where possible, organic produce, I try to bring to the table clean, fresh flavours and, where appropriate, a real piece of theatre. Selecting sustainable, organic produce is a related step towards delivering a quality dining experience. The choice of sustainable produce is a matter of respect towards the community and environment we live in, but also respect for ourselves. We need to be synchronized with what nature dictates as good in a specific ecosystem and season.