ON THE GRILL
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.