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Vicki Williams

After spending 20 years in London, 11 of those as head chef of the two-Michelin-star Pied à Terre, Australian-born Shane Osborn wanted a change. So he sold his share in two restaurants, and his house, to travel with his family.
The time away from the stress of the kitchen helped him overcome a life-threatening allergy to a range of ingredients, including fish, shellfish, eggplant, figs and mushrooms. Feeling refreshed, he was ready for a new challenge.
Since August, Osborn has been head chef at St Betty in the IFC, formerly Betty's Kitschen.
 
Have you always been passionate about food and cooking?
 
Yes. My mother was a caterer, and from around the age of 13, I started to help her. I found it exciting, and I loved the banter that goes on.
I also learned cooking at high school. And, as a good Aussie boy, I did a lot of barbecuing. I think that the kitchen is an exciting place for kids. Helping makes you feel like a grown-up. When I left school, I was offered an apprenticeship in a restaurant in Perth.
 
Which chef has had the most influence on you?
 
It is hard to say. In the early days, when I first arrived in London, it would have to be Marco [Pierre White]. He was like a rock star. He had a look, an attitude, and he had beautiful women hanging off him. That didn't happen to chefs before him.
My first Michelin meal was at his restaurant, Harvey's. I went to work for one of his former sous chefs. All together, it cemented the feeling that being a chef was for me.
 
Did food play a part in your choice of destination during your travels?
No, it was never meant to be a gastronomic tour. It was about spending time as a family, and visiting countries that my wife and I had wanted to go to. But we had some amazing food experiences. We went piranha fishing in Brazil and ate guinea pig in Peru. At a Maasai village in Kenya, they killed a goat in our honour. We drank the blood straight from the animal's neck, which is traditional. Goat cheese hasn't tasted the same since. It was a special time.
 
How has the food at St Betty changed since you came onboard?

The cuisine is now modern European, and there has been an increase in quality and consistency. There is a focus on using regional ingredients. We are also working with two local suppliers for organic produce, and have bought some land in the New Territories. We are building a greenhouse, a beehive and a wormery [for compost]. The aim is to grow foods that we can't find locally that I like to work with. Normally, they would be imported from Europe. Things like Jerusalem artichokes and obscure herbs such as sweet cicely.
	
 
 Tell me about your food allergies
After a very bad episode of food poisoning from oysters, I developed a severe allergy to many ingredients. My neck and lips would swell on contact, and I'd get stomach cramps and vomit almost daily. I had that she'll-be-right-mate Aussie bloke attitude, so it took me a while to see a doctor. I don't think it helped my immune system that I was working long hours. The time off really helped, and now it's just seafood I need to watch.
	
 
	
 


Ask the Foodie: Shane Osborn

Shane Osborn spent time travelling with his family to recover from some serious food allergies. Photo: Jonathan Wong

Lifestyle

Food & Drink