ON THE GRILL

The Advertiser - SA Weekend - - FOOD & WINE -

The in­gre­di­ent I can’t live with­out is... salt. Kirby Shear­ing OWNER/CHEF SOUL PROJECTS In­no­va­tive chef, keen for­ager and cham­pion of the food of our South­East food bowl, Kirby Shear­ing moved into the restau­rant space at the Lakes Re­sort about a year ago, fo­cus­ing on pro­vid­ing “ex­pe­ri­ences around food and wine”. For­ag­ing has long been a pas­sion, but for now his time is con­sumed in the kitchen. My favourite SA restau­rant is... Cel­sius be­cause they stay true to what they do and go about it so well. The best meal I’ve ever eaten was... at a de­gus­ta­tion at Bo In­no­va­tion in Hong Kong, “mind-blaz­ingly great”. The worst meal ever was... let’s just say I know how to make hol­landaise and know what the packet stuff looks like. Not a good start to the day. The most em­bar­rass­ing item in my fridge is... meat pies. My lit­tle son loves them — takes af­ter Dad. The kitchen tool I can’t live with­out is... my 15-year-old F.Dick (knife). My bucket list restau­rant is... Michel Bras in Laguiole, France. My guilty plea­sure is... choco­late and burnt peanut brit­tle. My favourite cook­book is... Adria Fer­ran. For my last sup­per I would have... sashimi of cray from Stanke Ociana with na­tive el­der­berry and pars­ley oil, then grilled dry-aged terra rossa strip loin with roast car­rots and burnt Lime­stone Coast Cheese Com­pany’s quark and cabernet vinai­grette, and, for dessert, delice with salted brit­tle and caramel pop­corn, all with a 199889 Zema Cabernet Sauvignon. Fin­ish this sen­tence. Food is… some­thing we eat, some­thing we talk about and some­thing we can­not thank our pro­duc­ers enough for! Keep it lo­cal.

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