10/04/2007 - 22:00

In the restaurant with...

10/04/2007 - 22:00


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Brett Carboni - Shacho (owner), Tsunami

In the restaurant with...

Brett Carboni


Shacho (owner)


What do you like most about your job?

I meet and talk with the most interesting people in Perth. And the food’s good.

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

There are so many! Learning experiences all. Letting in byo in the beginning. I learnt: you can’t make a decent living unless you’re a small Asian place with laminated tables that’s packed lunch and dinner; If your restaurant is good, people will come anyway; and not to be stupid with wine mark-ups.

Favourite food?

Japanese, but my favourite (‘normal’ dish) is satay, and my all time favourite dish is anything ‘tartufo’ (truffles) from when I lived in Tuscany.

Favourite Chinese/Asian restaurant?

The Roasting Duck in William St Perth. Nice duck.

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

I honestly don’t know of such a restaurant. Maybe I need to get out more.

Favourite interstate restaurant?

I don’t travel interstate much but I had a great meal at the bar in Melbourne where Chloe’s picture hangs.

Favourite international restaurant?

An all-time favourite would be ‘La Scala’ in Parioli Rome. The melanzane was superb.

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

It’s hard for me to get a meal. Tetsuya (head chef) is always busy or cleaning. As for the business – people who try to byo.

Cookbook you couldn’t live without.

Oh, this is so schmaltzy but my first cookbook was Graham Kerr’s The Galloping Gourmet. He ignited the passion within me. Also I love the series by Rose Gray and Ruth Rogers from The River Café in London. They get Italian food. My favourite, though, would be Nobu. He’s brilliant and I want to do food like he does.

What kitchen tool would you hate to be without?

I have a favourite Wusthof serrated knife that I love. I’m lazy with sharpening and it always stays pretty sharp. Next purchase will be a Mezzaluna.

What wine or wine style are you enjoying right now?


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

I don’t know! Maybe helping Twiggy develop the north-west or my own internet company, or helping needy African countries become self supporting and disease free.


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