1 CARROTS
“We’re pretty spoiled for choice with fruit and veg in Adelaide. Our grower Kasim Erkoc is based out near Murray Bridge, about 90 minutes out of the CBD. He has these beautiful carrots that we start off before service – slow roasted in a cold oven until they’re nice and soft with a good char.”
2 STRIPLOIN
“Our striploin is from Mayura Station – for us in South Australia, and probably the whole country, it’s the best wagyu you can get. We cook it whole and take it on and off the grill to bring the temperature up slowly. Then when it rests, it develops a really good crust. For me, that’s the pinnacle of a steak – the caramelisation of the outside, that flavour.”
3 BANANA
“We use really ripe bananas in our choux dessert; they’re almost black. We steep the whole banana, skins and all, in our smoked milk and cream mixture, and then turn that into a custard. It’s a bit of a different way to use up your overripe bananas.”
4 CAPSICUM
“We go through a lot of capsicums. We try to get them when they’re at their peak – spring and summer are the best seasons for them. We char them off in our hot oven, then peel them. The acid and the sweetness from the
