Q&A: Neil Perry
The director of Australia's Rockpool Group of restaurants and consultant chef for Qantas says ingredients are everything
"My father taught me about food, especially ingredients. It is really just all about ingredients.
"I started working doing front of house service at restaurants but always wanted to cook. At 25, I decided to take the leap by working in the kitchen, to make some good money. I took an inspirational trip to France in 1984 and ate at many Michelin-star restaurants, including one by Alain Ducasse in Paris. It was cheaper to eat at three-star restaurants in Paris than similar ones in Australia. After returning from France, I wanted to create new dishes for myself. My first restaurant [Blue Water Grill, which no longer exists] got a fantastic review from a famous Australian food critic. That's how the crazy following got started."
"Perseverance, focus and commitment. My philosophy is to constantly improve. I opened Rockpool with a simple aim - to put a world-class restaurant in Sydney."
"Cooking is the sum of the finest produce used through sustainable practices. We know our farmers and fishermen. We have good relationships with our suppliers. Combining our crafts, we deliver this experience at our restaurants."
"We cook and blanch on board, not just reheat the food. Humidity is the main issue to tackle but food that tastes good on the ground will taste good in the air, too.
"The new Qantas lounge in Hong Kong airport will open in March. Highlights will be the yum cha trolleys featuring half-Chinese and half-Western dim sums, and the Spice Temple [Perry's Chinese restaurant in Sydney] touch in the form of a barbecue bar."