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.
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.
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