ON THE GRILL
Head Chef Beach Hotel Seaford We love a good beachy spot to wine and dine. Chef Daniel Serafin is at the helm of this hotel, recently given a smart makeover. His menu stretches from classics to mod, heavily influenced by chargrill and coal-fired rotisserie treatments. The theme applies to regular events including a “Retro Race Day” Melbourne Cup lunch, $49, on November 4. My favourite SA restaurant (not my own) is... Sails, Robe. An ingredient I can’t live without... is sea salt. Food is… about bringing people together. The best meal ever sampled... was at the Fat Duck. It was a degustation with 14 out of 15 best meals ever in one sitting. For me, the worst meal ever... was a sardine on toast ice cream, that odd course out at the Fat Duck. The most embarrassing item in my fridge/pantry... is potato gems. A kitchen tool I can’t live without... is my KitchenAid. My bucket-list restaurant is... Noma, in Copenhagen. A guilty pleasure... is stopping in at Ying Chow for a meal at midnight. My favourite cookbook... is
by Tom Kitchin. My last supper order would be... three courses (at least) by chef Peter Gilmore from Quay in Sydney. I would be happy for him to serve whatever he wants, all with a bottle of Louis XIII Cognac.