ugh Allen was dicing onions at Neil Perry's Rockpool when, at the same age, most of us were still passing notes in class and daydreaming about careers. His CV seems fanciful: apprentice at one of Australia's most famous restaurants at 15 then straight to another – Vue de monde – at 17. Gault & Millau Young Chef of the Year Award at 18. Travel and staging at three Michelin Star restaurants in Paris. Three-odd
