Home' Scoop : Scoop 59 Autumn 2012 Contents 210 SCOOP AUTUMN 2012
This kitchen is massive!
It’s been designed so we can move any
equipment and furniture around for catering,
cooking classes, team-building workshops
or long table lunches. We can seat 10 to 100
people. There’s not many kitchens in Perth that
can do that.
You do fundraising work in Cambodia.
Have your travels inspired your cooking?
For sure. I’ve been 20 times and I just keep going
back. I love the healthy way south-east Asians
cook without butter or cream. Plus Cambodian
peppercorns are the best in the world. They’ve
got a really clean, zesty, vibrant flavou r.
Crush up black peppercorns and rub them
on some pork loin with sea salt and olive oil.
Sear meat in a hot pan then roast in the oven.
Make a dip with more cr ushed peppercorns,
lime juice and a touch of salt and sug ar. Slice the
pork and dip it into the sauce. It’s my favourite.
How do you cook at home?
My philosophy is keep it simple and real.
We cook outside on the barbecue a lot,
everything from fish to chicken to pork and
sausag es. I love grilled vegies, too.
Favourite ingredient to cook with?
Fish. My father was an amateur fisherman and
he went fishing five times a week. We grew up
with fresh fish on the table, but didn’t realise
then how lucky we were.
First food-related memory?
With mum, in the kitchen. She used to cook
everything on a wood-fired stove. It was my job
to chop the kindling. Mum was a classic home
cook. Roasts on Tuesday and Thursday, always
meat and three veg. We had chooks, ducks and a
tomato g arden. Dad even grew his own potatoes.
I hear you’ re a bit of a gardener yourself ?
It’s really good therapy, being out in the
garden making things grow. I prefer to grow
edibles because it suits my lifestyle. It’s so
much ch eaper too.
Home-grown food seems to be making
a bit of a comeback...
Absolutely. When I was training to be a chef,
there was no thought or talk of air miles or
wasting energy. But now there are leading chefs
like Matt Stone from Greenhouse in the city who
are really thinking about food and how much
energ y it takes to get that product to the table.
Your three favourite kitchen appliances?
1. My mortar and pestle. I have three of them.
2. My organic herb garden out the back of the
kitchen. We grow herbs and, because I’m a bit of
a chilli freak, lots of chillies.
3. Good knives. It makes all the difference. S
For more on Don’s many public appearances and hands-
on cooking masterclasses, visit panoramacatering.com.au .
chef and entrepreneur
Don Hancey spills the
beans at his commercial
kitchen in Osborne Park
words Jenna Shenton images Ross Wallace
Mortar and pestle.
Organic herb garden.
Links Archive Scoop 58 Summer 2011 Scoop 60 Winter 2012 Navigation Previous Page Next Page