20/03/2007 - 22:00

In the restaurant with...

20/03/2007 - 22:00

Bookmark

Upgrade your subscription to use this feature.

In the restaurant with...

Spencer Patrick - Chef de cuisine, Sea Bar Restaurant, Gracetown.

What do you like most about your job?

Spontaneous inspiration.

Biggest mistake you’ve made and what did you learn from it?

Overcooking smoked haddock for Marco Pierre White. Learned not to overcook smoked haddock!

Favourite food?

Foie gras and truffles.

Favourite Chinese/Asian restaurant and why?

Flower Drum in Melbourne. Amazingly consistent Melbourne institution.

If you had to take guests to a restaurant in Perth other than your own where would you go and why?

I’m a newcomer to WA and I haven’t been to Perth yet. But for places to go around Margaret River, I like to go to Wino’s. It has a good atmosphere. It’s a quality run establishment and it’s a great place to relax on my day off.

Favourite interstate restaurant?

Vue de Monde (Melbourne). Shannon Bennett is an old friend from London and is doing wonders.

Favourite international restaurant?

Le Gavroche Restaurant (Michelin Two Star dining from Michel Roux Jr and based in London). For classic French fine dining, pomp and ceremony. It doesn’t get better than this.

What’s your pet hate in the kitchen/your business?

Average staff who think they are superstars.

Cookbook you couldn’t live without?

Larousse Gastronomique

What kitchen tool would you hate to be without?

Gustav chopping knife.

What wine or wine style are you enjoying right now?

My friend David at Madfish winery does a fantastic premium chardonnay and I just can’t get enough.

If you weren’t doing your current job what would you be doing?

I can’t think of anything else that I would be doing. Cooking is what I do; I’ve been doing it for 16 years now.

STANDING BY BUSINESS. TRUSTED BY BUSINESS.

Subscription Options