This month Liam Crawley gives us insight into the life of a private chef, giving us inspiration on how to cook with love, keeping the respect for the ingredients and utilising fresh produces.


1. Your restaurant/business:

Dinner With Liam.

2. Describe your kitchens:

My kitchen places a lot of pride in using fresh and seasonal Australian produce from local farmers and in being a learning and in spirational environment for the next generation of chefs.

3. Favourite Chef Works item and why:

The Memphis and Manhattan Denim Aprons. They’re modern, comfortable, stylish, easy to wear and great for both casual and formal dining occasions. 

4. First job:

I began my career as a butcher’s apprentice, in Adelaide, where I learned the best nose to tail philosophies and how to treat the animal with integrity, which I still reflect on and use in my cooking and teaching practices today.

5. Your cookbook:

Selected recipes are already currently being published through local fresh food outlets and websites.

6. Awards/Achievements:

  • Finalist in Food Service Australia Rare Medium Chef of the Year Competition, 2014.
  • Ambassador for Lifestart: Cook for Kids Campaign.

7. Your cooking inspiration:

It’s simple. I love food. I want to be immersed in the amazing cultures and flavours that every single ingredient out there has to offer and when eating them, I want every diner to be able to experience the same burst of excitement that I do when I get to create these flavours.

8. Your speciality dish:

Crispy skin duck breast, using poultry from Burrawong Gaian, with maple roasted heirloom beetroot, witlof, blood orange, pistachio, salted ricotta and baby rocket.

9. Favourite dish to eat:

Rib-eye served with crispy potatoes and a good mushroom sauce.

10. Wierdest thing you have ever eaten:

Jellyfish at A Hole in the Wall Chinese restaurant.

11. Favourite ice cream flavour:

Hokey Pokey because of all its crunchy goodness, but Macadamia comes a close second.

12. Favourite drink:

Lipton’s Peach Iced Tea

13. Favourite wine:

Verdelho from the 2014 vintage at Iron Gate Estate.

14. Who would you most like to cook for:

Marco Pierre White.

15. Who would you least like to cook for:

Diners who don’t appreciate the passion and creativity that go into creating the perfect flavours for a dish and insist on removing crucial elements or adding things that, quite simply, ruin the perfect meal.

16. Favourite things to do outside of the kitchen:

Spending time with my family and recording music.

17. Your latest project:

I am currently compiling my recipes and doing photo shoots for my first cookbook. Keep a look out towards the end of the year!

18. Favourite city and why:

Sydney, because it has an abundance of great fresh produce and magnificent wineries in the Hunter Valley.

19. Your greatest indulgence:

Allen’s Retro Mixed Lollies, what more could you want other than race cars, teeth and milk bottles!?

20. Your all time best culinary tip:

Always keep food simple, maintain the product’s integrity, and make sure you always cook with love.

Leave a comment

Comments have to be approved before showing up