From milling his own flower to cooking a seasonal menu packed with local and fresh produce. Join us on our April’s delight and get inspired by Executive Chef Kenny McHardy.


1. Your restaurant/business:

Due South, Albany.

2. Describe your kitchens:

Fast paced. We make everything in house. We even mill our own wheat to make flour.

3. Favourite Chef item and why:

Jackets, you don't feel restricted during busy services.

4. First job:

At the age of 13 years old, working in a chinese takeaway and fish and chips shop making burgers after school and on weekends.

5. Your cookbook:

White Heat by Marco Pierre White.

6. Awards/Achievements:

Two beautiful daughters. I’m also working for Marcus Wareing.

7. Your cooking inspiration:

Local producers and farmers, seeing how hard they work to give you the best possible produce is very inspiring.

8. Your speciality dish:

Definitely my potato gnocchi with sweetcorn, ricotta and porcini salt.

9. Favourite dish to eat:

It would have to be mussels or tuatua straight out of the ocean.

10. Wierdest thing you have ever eaten:

Duck embryo in Thailand, I definitely won't be forgetting that one in a hurry.

11. Favourite ice cream flavour:

Baileys and chocolate. Yesss!!!

12. Favourite drink:


13. Favourite wine:

2009 Hill of Grace, I have only had it a couple of times, amazing!

14. Who would you most like to cook for:

Thomas Keller.

15. Who would you least like to cook for:

Anyone that is rude to our waiter/waitresses.

16. Favourite things to do outside of the kitchen:

Spend time with my family, and definitely fishing.

17. Your latest project:

Sustainable Seafood fiesta on the 29th of March at Due South, Albany.

18. Favourite city and why:

Melbourne, it is a 24/7 city which suits hospitality perfectly.

19. Your greatest indulgence:

Chicken liver parfait or foie gras.

20. Your all time best culinary tip:

If being a chef is your choice of career, then you need to make sure that you are prepared to say no to any form of personal life for the first 10 years and absorb as much information from every staff member around you (Not just your seniors). As hard as it will be, the rewards for your commitment will pay dividends in the future to come.

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