RAINBOW’S GOLD
New Zealander Jesse Blake – the chef consultant behind Perth’s hot new restaurant Double Rainbow Eating House – is the name to look out for in the F&B scene.
Jesse Blake first made waves in 2016 when he left Melbourne’s celebrated restaurant Cumulus Inc to head Petition Kitchen – a casual-chic bistro serving up a spread spotlighting local produce. Last November, he joined the edgy new Double˛ Rainbow, dishing out tongue-tingling Asian-inspired flavours. Think a traditional som tum (Thai green papaya salad) given a textural edge with the addition of crisp-fried shredded papaya and tender raw local yellowtail kingfish – a dish Blake feels best represents his current culinary style. He shares his culinary journey, inspirations and insights with us.
WHAT HAS CONTRIBUTED TO YOUR GROWTH AS A CHEF?
Getting out of my comfort zone. For a long time, I was openly cooking what’s been deemed European food, following on from Cumulus Inc. The many opportunities I have been given have enabled me to express my thoughts and ideas freely with minimal constraints. This has allowed me to learn and grow through trial (and error) and learn, through my own experiences. (Now, at Double Rainbow) I am able to explore a style of cooking I’ve always wanted to touch on – having visited a number of Asian countries and having quite a large appetite for Asian food. I am able to reinterpret many of the food moments I have experienced throughout my time as a chef abroad.
YOU ARRIVED IN AUSTRALIA IN 2010. WHAT HAS LEFT THE DEEPEST IMPRESSION ON YOU?
The quality of produce here is unreal and the people who want it bad enough make time to go out and find (the best). They also put a huge emphasis on making a connection with those who grow it and where it comes from.
WHAT APPEAL DOES PERTH HOLD FOR THE TRAVELLING GOURMET?
With much of the limelight still focused on Sydney and Melbourne, it has a little way to go. But Western Australia ( WA) has… strength in numbers. There are great places here which don’t get the public attention they deserve. In Perth, there has been a positive shift in the number of great restaurants and bars that have opened in my time here. The amount of local talent coming through is also a good step in the right direction. There seems to be an influx of very creative individuals, who strive to add something new to the F&B and tourism industries, be it through new openings and micro festivals or major food festivals and site activations.
YOUR FAVOURITE PLACES TO EAT/ DRINK AT IN PERTH?
Sumiya Gin (sumiya-gin.com. au) in Northbridge. Great little BYO place for Japanesestyle barbecue.
Mummucc’ (mummucc.com. au) in Wembley. Good food and natural wines at this Italian bar. Lulu la Delizia (lululadelizia. com.au) in Subiaco. A mustgo dinner spot: good small plates, great pasta.