5 Minutes with... Windows on thay Bay Head Chef "Adrian Van Keulen" Professional experience highlights Head Chef at Café St Tropez in Sanctuary Cove Head Chef at Vroom Café Brisbane Executive Chef at The Pavilion Restaurant and Rush Lounge Who or what inspired you to become a chef? Growing up around a large extended family we always had gatherings with lots of beautiful European food. That is where I found my passion for food and cooking.

How would you describe your cooking style?
Modern Australian

What is your specialty?
I enjoy cooking pasta dishes, especially making my own fresh homemade gnocchi

What is your most popular dish?
Definitely Peking Duck Risotto

What is your favorite snack?
Mezze Platters. I like to enjoy the different flavors.

What is your favorite indulgence?
I’m a sucker for a good baked cheese cake

What is your death row (last) meal?
A rare MSA eye fillet steak with a balsamic reduction jus sitting on crushed kipflers and chorizo. With a bottle (or 10) of Black Jack Shiraz 1998.

What would we always find in your freezer or pantry at home?
SALT!

What annoys you most in the kitchen?
When chefs do not season their dishes correctly.

What is the most overused/overrated ingredient?
Fennel. It sounds good and trendy but it tastes like over used aniseed.

What is the most underused/underrated ingredient?
Balsamic vinegar. It can be used in sweet or savory dishes.

Chef who inspires you and why?
Charlie Trotter. He is a master of combining flavors and is so creative with his plating.

Love a bottle of?
Black Jack Shiraz

Which three cooking tools or gadgets are your favorites?
A good sharp cook’s knife is essential.
Pair of tongs as they act an another pair of hands.
Plain old thick, dry tea towel so as not to burn my delicate hands.

What is your guilty secret – something canned, something hokey – in your arsenal of ingredients?
Good ole peanut butter can fix up any stew

Is there a food you can’t bring yourself to like?
Sauerkraut. Just can’t stomach it.

Best meal you ever had, where and why?
Joseph Alexandras Restaurant in Brisbane. I had the soft shell crab soup. The flavors were different but complimenting. The service was excellent which tops off a great dining experience.

Best thing about being a chef in Australia
We have an abundance of fresh produce and ingredients which we can use in such a variety of ways. Australia is such a multicultural country we really have the whole worlds flavors in our restaurants.

If you weren’t a chef, what would you be doing?
It would be hard to think of myself in any other role but it would be a little ironic if I were a food critic.

Where can we find you on a day off?
I have to get a day off first! Most likely these days you will find me in the garden tending to my jungle.

CHEF HINTS

Less is more. Sometimes you get better value by buying less then more expensive, better quantity item. For example, a small quantity of a good tangy, mature cheese will give a better flavour than a large quantity of a cheaper, less tasty one, and you will need less of a good quality dark chocolate than a cheap chocolate with a low percentage of coco solids. Wholegrain bread is a good example; it’s both more filling and better for you than refined white bread.

To moisten meats while they are on the BBQ baste it so that the surface doesn’t dry out and flavour is added.  Use melted fats (like butter, lard or drippings), fruit juices or wine. With mix of herbs add to them.

Take advantage of bulk buys and cheap, seasonal produce by freezing for a later date. Most fresh produce freezes well, and keep stocks, sauce and pastry in the freezer can be a great time saver.

To avoid waste, freeze in useful, portion sized quantities so that you thaw only what you need.

Grow your own. From the smallest pot of parsley on a sunny windowsill to large tubs on the back deck or an abundant vegetable patch, growing your own produce makes sound economic sense.

Left over bones from a roast can be used to make stocks.

When making a fish stock wash the trimmings from the fish it will have less chance of it going cloddy.

When making your own jam. Warm the sugar before adding it to the fruit. To prevent a sudden drop in temperature to the cooking fruit. This will stop crystals forming.

Hard avocados can be ripened in a paper bag at room temperature for a few days.

Fish and seafood is beast eaten very fresh and in season. If you are unfamiliar with different varieties or how to cook them, ask the fishmonger for advice, then have fun experimenting.     

Hints by Windows on thay Bay Head Chef "Adrian Van Keulen"