Grant King - Pier - Interview

 

Food epiphany? From a very young age I enjoyed cooking with my mum as my parents grew all their own vegetables.

Kitchen Hero? Thomas Keller, Michael Bras, Marco Pierre White.

First job in food? Ascot Park Hotel, Invercargill, New Zealand.

Favourite ingredient? Everything.

Most overrated ingredient? Imported cooked foie gras.

Favourite Sydney supplier? Simon Johnson.

Favourite Sydney cheap eat? Peking Duck pancakes.

Guilty pleasure? Getting smashed on the golf course.

Indispensable kitchen tool? A spoon.

Food you can’t/won’t eat? Tinned asparagus, unripe fruit and vegetables.

Hours do you work in the kitchen per week? 60–80

Most memorable meal? A plate of salt cod with mojama and red peppers. I ordered this in a very little place in Valencia and had no expectation and it was just lovely.

Best food tip for Sydney diners? Cheaper restaurants are not always the best value as the products can be secondary and portions smaller and less care taken by staff.

Advice to the home cook? Get a mortar and pestle and a couple of good thick bottomed pans. Keep it simple. Good olive oil works wonders.

Five ingredients that can conquer the world? Good olive oil, salt, truffles, cheese, wild mushrooms.

Last supper? Truffle sandwich.

Home cooking? Pasta.

Weirdest thing you’ve ever eaten? Zucchini flower stuffed with raw fish liver. Absolutely disgusting.

Plates... should be polished and the correct temperature.

Waiters... should be able to train as a career rather than a secondary job.

Sommeliers... can dribble.

Kitchenhands... deserve a lot of respect.

Customers... are the most important thing in a restaurant.

Grant King at Pier

Want to attend the Sydney Food Awards?

First published on 23 Apr 2008. Updated on 11 May 2011.

By Time Out Sydney editors   |  
 

Readers' comments, reviews, hints and pictures

Community guidelines

blog comments powered by Disqus
 


© 2007 - 2014 Time Out Group Ltd. All rights reserved. All material on this site is © Time Out.