Janni Kyritsis

Food epiphany?
At age 30. I was an electrician spending too much time reading cookbooks.

First job in food?
Stephanie's Restaurant, Melbourne.

Favourite ingredient?
Olive oil. I'm Greek, after all.

Most overrated ingredient?
None. They all have a place in the culinary world.

Favourite Sydney supplier?
Fratelli Fresh.

Guilty pleasure?
Tinned asparagus and coconut ice.

Food I can't/won't eat?
Andouillette sausage - I've tried it a few times in France but have never been able to complete a full plate.

Indipensable kitchen tool?
My pasta machine - I use it to make Greek filo pastry.

Hours in the kitchen per week?
Quite a few, but they mostly go to charity.

Finest food moment?
It was a long time ago but an unforgettable pleasure - eating hot foie gras for the first time. It's also a moral contradiction, as I don't like force-feeding any animal for our pleasure.

Most memorable meal?
Braised lamb's heart stuffed with red plums. The undercooked, inedible lamb's heart was sliced open to reveal the soft plum resembling blood and veins.

Best food tip for Sydney diners?
Avoid dishes you don't understand after it has been explained to you. You're there to enjoy yourself, not pass a quiz on culinary knowledge.

Advice for the home cook?
Use the best ingredients you can afford and cook them to the best of your ability with the minimum of fuss.

Five ingredients that can conquer the world?
Flour, olive oil, salt, sugar, spices.

Last supper?
Good white bread toasted with a slab of salted cold butter and a slice of a perfect tomato.

What are you eating for dinner tonight at home?
Roast dinner.

Plates...
should be polished. Nothing worse than picking up a plate from the table that has been warmed in the oven only to fine that it left a dirty ring on the table cloth.

Waiters...
should be there before you realise you need them.

Sommeliers...
should give the right amount of info to people that are interested in listening, not everybody wants to have endless discussions about the strawberry or the passion fruit flavour of every drop.

Kitchen hands...
are the drummer in the kitchen and are more important and deserve more credit than is given to them.

Customers...
are spending hard earned money and after a hard day's work, they are in the restaurant to relax and have a good time with their friends, not to be harassed.

Janni was head chef at legendary Sydney restaurant MG Garage before retiring to spend his time doing charity work for Streetsmart and generally staying out of trouble.

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