What do you expect from Abu Dhabi?
I’ve never been to the Middle East before so I am really excited. I expect there will be a lot of sand and a lot of opulence.
Tell us about your involvement with Gourmet Abu Dhabi? What appealed to you about coming here?
I think that Gourmet Abu Dhabi has such a great international reputation and it’s a very exciting event to be a part of. The event is recognised all over the world and it is such a privilege for me to be invited. I will be doing a caviar-themed dinner on February 15 in conjunction with Etihad and I’m really looking forward to it. It will be great to use such a luxurious ingredient as caviar in such a large quantity. We don’t have that much access to caviar here in Australia.
What have you heard about the Abu Dhabi food scene? Are there any restaurants you really want to try while here?
I know that the local cuisine and Middle Eastern cuisine in general sounds really exciting. I really want to indulge in the local cuisine and learn a lot more about it when I visit. I can’t wait to check it out and find out what it’s all about. I have been so busy so I haven’t looked into the restaurants properly but I will have it all sorted out before I arrive. I am sure that when I get to the capital people will be able to give me their advice on where I should go.
Can you tell us your earliest food memory?
It would have to be at home cooking with my mum. We did more baking than anything else and my mum really got me involved with measuring ingredients. My sister is also a cook so it was actually her that really got me into commercial kitchens.
Tell us about Bentley Contemporary Cuisine?
It’s my new cookbook and it’s basically a timeline of what we have been doing at the restaurant for the past five years. There are recipes in it from all the way back when we started up until recipes that are now on our current menu. It’s exciting how it’s all come together and I really enjoyed writing it.
What’s your favourite and least favourite ingredient to cook with?
My favourites are the essentials such as garlic, lemon and olive oil. The great basic ingredients that make a dish. My least favourite is green pepper. It has no flavour, I don’t use it and I just don’t like it. I’m bringing some Australian truffles over to Abu Dhabi with me so I am excited about that too.
What do you think are the most overrated and underrated ingredients in modern cuisine?
The most overrated is truffle oil as I hate synthetic flavours. The most underrated is caviar.
Etihad Airways caviar and bubbly dinner, February 15, Yas Viceroy. Dhs1,300 per person, 7pm-11pm. Tickets available at www.gourmetabudhabi.ae
