Portside Restaurant and Bar
Why and how did you become a chef?
I was employed at 14 years old as a kitchen hand at the
Galleon Restaurant. When I was 16, I was approached by the
manager and the head chef to take on an apprenticeship. I
accepted as I had a passion for food and what can be
achieved. Also the endless possibilities that can be done
with food. I trained in Dunedin and was qualified by the age
Biggest professional challenge?
That would have to be the 2000 Sydney Olympics where I was
working at the velodrome and we had to cater for the
athletes, staff and, over the five days of cycling, about
5000 spectators daily. There were a lot of chefs, though.
The egg for the versatility that it has - poaching, boiling,
frying, scrambling, baking, foams, binding, meringues,
enriching sauces etc.
Best cooking tip?
It's barbecue season, so when cooking steak, cook it from
room temperature to prevent the meat from tensing up when it
hits the hot grill. Putting a cold steak on a hot grill will
cause the muscle to contract.
What type of food do you like to eat?
That's a tricky question because I have lots of favourites
but probably my favourite would be beef fillet, rib-eye,
Who cooks at home?
Most of the time I'm at work, but on my day off I try to get
inspired occasionally. But if it's one of those days, I
usually make the excuse that the lawns need mowed or
My all time favourite meal would be fillet steak with garlic
buttered prawns, homemade coleslaw, fried eggs and chunky
Favourite kitchen gadget?
The mandoline for all the slices and cuts you can do -
julienne, slicing, jardiniere, trellis and consistent cuts
all the time.
How have peoples' tastes changed?
Food has come a long way. We usually go through phases of
foods that seem to be in demand. Today people seem to be more
health conscious about what's on their plates - also catering
for gluten-free and dairy-free seems to be on the rise which
means when we design menus we have adjust to people's
allergies. Sometimes it's hard because they vary so much.
Gordon or Jamie?
Definitely Gordon. He's an amazing chef and I can't stand
Seafood fettucine (2 servings)
Boil a pot of salted water with a little oil and cook a
packet of fettucine pasta for about 7 to 8 minutes until
soft. Drain once cooked and set aside
In the meantime
1 small onion diced finely garlic clove diced finelya little
oilHeat oil, sweat onion and garlic until soft.
Add cup white wine and reduce by half, then pour 2 cups of
cream into the pan and on a moderate heat bring to the boil.
Gather your favourite seafoods, e.g. whole mussels, clams,
shrimps, prawns, salmon, fish fillets (cut) or smoked fish
for an extra depth to the dish.
Add the seafoods to the pan and gently increase the heat for
about 1 to 2 minutes.
Incorporate the fettucine and allow the pan to gently boil
for a further 4 to 5 minutes to finish cooking the seafood
and thicken the cream.
Season with a little salt and pepper to taste.
Remove from the heat and optionally you could mix in some
chopped herbs such as parsley or fennel. Serve with a lemon
wedge and crusty bread for dipping.