ON THE GRILL

The Advertiser - SA Weekend - - FOOD & WINE -

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.

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