ON THE PASS

with CHRIS HOWARD, THE HUMBLE ONION

Tell us about the concept behind The Humble Onion?

The Humble Onion is a modern Australian bistro paying tribute to the simple, modest food of my upbringing. We make our own bacon, focaccia, sauces, even our own humble HP sauce. It’s really the food of my youth but all made on site, understanding the processes and trying to elevate products.

What are some of your favourite spring ingredients to work with?

The optimism of spring is always a response to how depressing winter can feel, so it’s all about fresh, crunchy, raw (or very little treatment) for the spring vegetables. The water is still cold so the seafood amazing, and blossoms for summer stone fruit are starting to come through. I also love jasmine and elderflower, plus our preserved citrus from winter is almost ready.

You’re hoping to expand opening hours to dinner service – what can diners expect?

Still super-casual, simply executed food. Just good cooking on the plate, good wine in the glass, nothing outlandish, and an opportunity for more creativity and collaboration. In spring, I’m excited to roll out an octopus and broad bean dish; asparagus with fish-bone butter; and duck with peas and raw scallop.

100 St Georges Terrace, Perth, WA, instagram.com/the.humble.onion