An exclusive interview with one of the most respected and influential of Australian Chefs, Neil Perry of Rockpool fame. Neil speaks of his early childhood experiences of food and cooking, his love of wines, his philosophy regarding sustainability, and more…
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Perhaps your first attempts at baking bread were without a recipe, techniques cobbled from observation and intuition, ingredients cheap and plentiful, time on your side. There is a certain magic that occurs, this blending of flour, yeast, water, the marriage of science and, as Paul Allam puts it, “river running romance.” We don’t really know how a TV works, most of us, but we know what we like to watch. And we don’t really know how bread works, how it becomes more than the sum of its parts, but we like to eat it. And if it is not a total disaster, we bring it to a potluck, proudly bragging, “Yes, I made that”.
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