Tony Humphreys - head chef, Witch’s Cauldron, Subiaco
What do you like most about your job?
What’s the biggest mistake you’ve made and what did you learn from it?
When training people, clearly explain the steps required. And don’t have expectations.
A roast. I love pork with the crackling the most. But you have to have apple sauce. I like it the most when the season is about to change and the weather gets cooler and you’ve got your appetite back.
If you had to take guests to a restaurant in Perth other than your own where would you go and why?
Essex. It’s the best restaurant in Fremantle by a long shot. The food is fresh and sensational. Head chef Mark Spencer trained under me and he is doing wonders there. I also like Matilda Bay. You can’t go wrong there. It has the perfect view and serves some very good, simple food.
What’s your favourite Chinese/Asian restaurant and why?
Yu at the Burswood. It’s authentic, upmarket and the ambience is nice.
What’s your favourite interstate restaurant and why?
Neil Perry’s Rock Pool in Sydney.
What’s your favourite international restaurant and why?
River Café London.
What’s your pet hate in the kitchen/your business?
What cookbook couldn’t you live without?
What kitchen tool would you hate to be without?
What wine or wine style are you enjoying right now?
Light fruity whites and cab savs.
If you weren’t doing your current job what would you be doing?