Brought up on the vineyards of South Australia's Barossa Valley by his Austrian mother and winemaking father, Steven Hansen was surrounded from birth by an abundance of good food and wine. The early years of his career were spent learning culinary arts at the Pheasant Farm under the guidance of some of Australia's most respected chefs. Following the traditional, almost obligatory sojourn to Europe, with experience working in Switzerland, southern Germany and a six-month 'research vacation' covering Spain, France and Austria, he was lured to Hong Kong to head the kitchens at Bacchus. 'I love this industry. Food is my passion but not my life as I feel everyone needs variety. The rewards of hospitality appeal only to those who have the service industry in their blood. 'In our open kitchen on a busy night, we steal a moment to take in the atmosphere. A bustling restaurant packed with our guests, enjoying the meal and the moment, it brings real happiness to us all.' Aubergine Salad 450 g aubergine olive oil for frying 2 tsp paprika 1/2 tsp cayenne pepper 1 tsp ground cumin 4 cloves garlic, peeled and finely chopped 6 tsp olive oil 3 tsp lemon juice salt and freshly ground pepper 1 tsp finely chopped fresh, flat-leaf parsley Cut the aubergines into slices. Heat the olive oil in a large non-stick frying pan and fry the aubergine slices, a few at a time until they are golden brown on each side. Set aside on kitchen paper to drain and cool. Chop the slices coarsely and mix with spices and garlic. Return to the frying pan and cook over medium heat, stirring frequently, until most of the liquid has evaporated. Tip the aubergines into a bowl, add six tablespoons of olive oil, lemon juice and seasoning to taste. Just before serving, stir well and sprinkle with chopped parsley. Serve with pitta bread at room temperature.