FOOD TALK
The taste of love
Sardinia is known for its beautiful beaches, colourful history and produce, which attracts the likes of Chef Wilson who are inspired by its culinary culture.
As a land that has seen the influence of so many different civilisations – Phoenicians, Romans, Byzantines, Spaniards, Italians to name a few – Sardinia beats to its own unique culinary drumbeat.
From saffron and Pecorino to lamb, its produce are regarded as the best in Italy, and one’s taste buds would go wild with popular dishes such as crispy Porcheddu (suckling pig), spaghetti with sea urchin or Zuppa Gallurese, a lasagna-like dish with different types of bread, cheese and lamb broth, baked in the oven. With so much to discover, I certainly hope his “Indy” inclinations might see him digging up lost Sardinian treasures for our appreciation.
Chef Wilson’s wanderlust saw him etching his mark as the executive chef of Puli Hotel & Spa in Shanghai, where he gave traditional French cuisine a modern twist, earning the restaurant its first Michelin star before heading to Singapore.
From the confines of Victoria, Australia where he cut his teeth at Andrew Mcconnell’s Three, One, Two and Cutler & Co as well as Chef Guy Grossi’s Grossi Florentino, Chef Wilson has expanded his horizons and approached his culinary craft pretty much like a quest – a quest to rediscover the old and to honour its origins.
“This is a dish close to my heart as it was not inspired by another chef or mentor, but it’s a creation that represents my experience and ethos.”