Aussie star Shane Osborn

By Louise Johnson
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Shane Osborn, chef

Shane Osborn, chef

With a flair for wringing the boldest of flavours from the most delicate of dishes, Perth-born Shane Osborn holds the rare distinction of being the only Australian chef ever to hold two Michelin stars. Now his kitchen at Pied à Terre is spawning some of gastronomy's brightest young stars including Marcus Eaves, who now runs the kitchen of sister restaurant L'Autre Pied.

In Melbourne in March for the Food and Wine Festival, Shane and Marcus will host a session on the evolution of a dish and share their approach to creating a new dish and its flavours. VisitVineyards.com caught up with Shane before the festival.

You have a reputation for excelling in flavour. What are you doing differently?


I wouldn’t say I’m doing anything differently. Just trying to use the best seasonal produce possible and let the flavours speak for themselves.

How has dining evolved in London since you first arrived?

London dining is constantly moving forward at amazing pace , working in London is a great platform to be recognised around the world so it attracts the very best chefs and restaurateurs.

What elements make a great dining experience for you?

A great dining experience for me is when the restaurant provides the complete dining package from service to wine, ambience and food. These four elements must all work in unison. For me restaurants like the Fat Duck and Arzak in San Sebastian excel at these.

How has Australia influenced your cooking?

I think my “aussie “ attitude has a major part in the way we run the restaurant. The restaurant is friendly and very welcoming to the customers and staff alike. We should all enjoy coming to Pied a Terre.

What are you working on now?

At the moment I am working on a Video presentation for the Melbourne food festival which is quite exciting. I am wanting to show the creative process of developing a dish and the way that I develop my food.

What do you think will be the hot trend in food for 2009?

In 2009 I think that a lot more chefs will be looking to Japan for inspiration as the Michelin Guide has brought a lot of attention to the quality of their food, and quite rightly so.
 

Regions

  • United Kingdom - all (UK)
  • Melbourne (VIC)

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March 10th, 2009
 
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