ON THE GRILL
An ingredient I can’t live without... is meat. Food is... energy. You need energy to move so you need food. Nobu Hayashi
Head chef Ichitaro Dining A new chef on the Hyde Park block, Nobu Hayashi of Ichitaro Dining, will be applying his Japanese skills and flair to present two of the canapés on the menu at the Variety on King William event that will close the road for catwalk and food action on October 17. My favourite restaurant (other than my own)... is Press Food and Wine — a great place to share dishes and enjoy wine. The best meal I have tasted... was Tetsuya’s Confit Ocean Trout — his signature dish. The worst meal I have had... was ramen from Kagawa Station, in Japan. It was terrible, just terrible. The most embarrassing item in my pantry... is instant ramen. Busy preparation sometimes needs a quick, easy fix. A kitchen tool I can’t live without... is a hammer. This tool is important in preparing few dishes — the most unsuitable item in the kitchen toolbox. My bucket list restaurant would be... Fino (Willunga). Everyone recommends it for Sunday lunch but I end up surfing with the kids. My guilty pleasure... is a Big Mac meal. Not too much, but sometimes. My favourite cookbook... is
by Ryori Oukoku. My last supper order would be... SA oysters to start, fresh and big barbecue steak, char grilled, then summer sorbet to finish. Nice with a clean South Australian Kaesler Old Bastard Shiraz.