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| Five Minutes with Arintji Chef Joe Grbac |
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Head chef Joe Grbac Experience: The Square (London with Phillip Howard) 2 Michelin stars Royal Hospital Road (London with Gordon Ramsey) 3 Michelin stars
Who inspired you to become a Chef? My Mother
What do you enjoy most about your profession? The creativity that it allows
What is your cooking style? Modern European
What is your specialty? Meat and Fish
Your most popular dish? Slow cooked rabbit w/ chestnut linguine, tarragon and carrots.
Your favorite snack? TOASTIES!
Your favorite indulgence? Ice cream
What is your death row, last meal? Roasted rib of Charolaise beef w/ sauté of fresh crepes and girolles
What is always in your freezer? Pasta
What annoys you the most in kitchen? Laziness and mess
What is the most overrated or overused ingredient? Scallops and cauliflower
What is the most underused ingredient? All offal and sweetbreads
Who inspires you and why? Phillip Howard, a fantastic chef, mate and a true gentleman
Love a bottle of? Pinot noir
Which 3 cooking tools can’t you live without? My cook’s knife, waterbath, sous vide machine
Guilty secret? Green food colour
What is a food you can’t bring yourself to like? Vegemite
Favorite budget eatery? Pacific House in Victoria Street Richmond
Favorite restaurant in Australia? Tetsuya, Ablas, Flowerdrum
Favorite restaurant in the world? The Fat Duck, Le Manoir Aux Quax Sassons, Per se (New York)
Best thing about being a chef in Australia? The Oysters Quick whip up meal suggestion? Spaghetti Pomodero. Warm some chopped fresh vine ripened tomato, 2 tablespoons finest extra virgin olive oil and ripped basil, grated reggiano and toss through the spaghetti
If you were not a chef, you would be? A bonsai gardener or out fishing
Where can we find you on a day off? With my beautiful wife and my twins Holly and Charlie
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