The Chefs Series: the last supper
What would you choose to eat if you knew you only had one meal left on earth? For us, it would almost certainly involve potato (in both roast and chip form) and something ridiculously decadent but that got us thinking … what would chefs choose as their last meal? We asked the winners and runner ups of the 2016 EAT/drink Awards – sponsored by Aperol Spritz– to give us a sneak peek into the secret lives of their top chefs and for the final instalment of The Chefs Series, we asked five chefs what their last meal would be.
Sam Cruize – Easy Street Diner
“Juicy roast chicken with crispy skin, pork fat roast potatoes with truffle butter, a mountain of buttered peas drowned in gravy, crisp iceberg lettuce salad and a glass of expensive pinot and I can die happy!”
Jarome Smith – Burgster
“Tio Point oysters, prime rib steak and Spun Gold chocolate – my favourite chocolate bar from my childhood.”
Ray Choi – Mamasan Kitchen + Bar
“Korean sweet and spicy fried chicken with really chilled Tsingtao beer, they are the best company ever!”
James Brooks – Elk Espresso
“I like a bit of variety … is a degustation out of the question?”
Jarrod Waring – Edgewater
“For entree, New Zealand whitebait fritters with champagne foam, for my main, beef wellington, jus, potato gratin and sugar snap peas, and for dessert, classic vanilla creme brulee with biscotti.”
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