![]() I don’t hide behind foam, smoke, and bubbles. SC: The inspiration just comes from being plain and simple and pure and not being too tricky. GA: Is there somewhere you draw some inspiration from? Stuff you love eating? A roast chicken and a nice glass of pinot. When I’m hankering for home and I just want a nice meal and I just say to the guys in the kitchen, throw the roast chicken on. Instead of you know the mushroom gnocchi we just do tall mint and peas and maybe feta it’s quite beautiful – nice and simple. I like making ricotta gnocchi at home and just sort of poaching it to order and feeding to my friends. Clean fish or salmon belly thinly sliced, olive oil, lemon, and chili. GA: What are your favourite ingredients to cook with? So we will be cold pressing our own tomatoes. We will be making our own fresh tomato juice for our Bloody Marys. There are some beautiful changes coming to the menu. And then on the flip side of that during winter I go for pumpkin, nuts and mushrooms. But generally what I do when I’m looking at the restaurants is go for the summer favourites, so we do lots of tomato, strawberries and asparagus and spring chicken and spring lamb etc. I’m kind of at an age now, north side of 50, where I just want to go to a place where it’s nice and simple and I understand the food. I want to be known for those sorts of things. Like the ricotta gnocchi or a really good steak or seafood platter. I just feel like people come to the restaurant for the classic dishes. ![]() SC: My menu doesn’t change very often, I only change 15% of the menu every season. GA: Yum, this interview is going to make us hungry but we have to focus! So… what can you tell us about the new summer menu at Sean’s? Do you like to change it a lot? Glam Adelaide: Those bread loafs look amazing! Here is our interview with the man himself! Connolly himself?! His love for what he does is paramount and his friendly nature gave us a glimpse to see why the man behind the best chips in the world has had such great success. Now, here at Glam we sure do LOVE Sean’s Kitchen (mmm…that seafood platter), but after this interview, we were honestly debating what we like more, the restaurant or Mr. A simple fun hobby ignited a passion in Connolly which he has turned into an extraordinary career we all get to enjoy too! He got his first gig in a kitchen at the age of 12 and has been flat out ever since. Sean has been in the industry for 35 years, so to say he is a pro would be an understatement! The boy from West Yorkshire caught the cooking bug from his grandmother, he would go to her house after school and they would bake together. The team at Glam were fortunate enough recently to sit down with world-renowned chef, Sean Connolly, of Sean’s Kitchen to discuss his love for Adelaide, all things food including, his advice for young chefs, his food beliefs, what he loves to cook with, where he loves to dine in Adelaide, his incredible journey in the industry, what his final meal would be if he were to choose and where to find the best potatoes in the world (yes things got a bit interesting)!
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