Chef Works Chef of the Month November 2016 Doug Deleney

1. Your Restaurant/business:
Owner/operator at Halcyon Coffee in Mascot

2. Describe your kitchen:
Small, open, minimalist.

3. Favourite Chef Works item and why:
My Austin Cross Over Apron. Great colour, and very functional.

4. First Job:
Cleaning the stables at Randwick Race Course.

5. Your Cookbook:
Our business has featured in the Specialty Coffee Book, featuring a list of the best cafes in NSW.

6. Your awards/achievements:
Our sister cafe won the award for the best little business in Randwick 2015.

7. Your cooking Inspiration:
My Grandmother. When I was growing up, every course she cooked was like a main meal, fresh and hearty.

8. Your speciality dish:
Our hot Smoked Trout, with poached eggs, apple matchsticks and herb salad.

9. Favourite dish to eat:
There is nothing better than ripe fresh fruit.

10. Weirdest thing you have eaten:
Bat wings, turtle mince

11. Favourite ice-cream:
Gingerbread Ice Cream at Cow and Moon in Newtown.

12. Favourite drink:
Pale Ale.

13. Favourite wine:
Not much of a wine drinker!

14. Who would you most like to cook for:
I love to cook for my daughter, and family in general.

15. Who would you least like to cook for:
Rude customers.

16. Favourite things to do outside of the kitchen:
Rock climbing, creative things like music and writing.

17. Latest projects:
I am currently working on a music EP, stay tuned!

18. Favourite city:
I love Sydney. It's within close proximity to beautiful nature, it's safe, and the harbour is an icon.

19. Greatest indulgence:
Political satire.

20. All-time best culinary tip:
When cooking for people coming over for dinner, cook something you've cooked at least 10 times. Go for your mainstay, not something you've seen in a magazine.