By Leigh O’Connor.
With pets named after international rappers, Chef Shane Wilson knows his way around the musical kitchen.
Co-owner and Head Chef at Adelaide restaurants Anchovy Bandit, Bottega Bandito and Bandit Pizza and Wine, Shane confesses to having a rabbit named Biggie Smalls and dog called Sampa the Great – after Zambian singer and rapper Sampa Tembo who was based in Australia from 2014-2020.
From a humble origin story as a hole-in-the-wall cocktail bar and pizzeria, Anchovy Bandit on Prospect Road is loved by Prospect locals for its relaxed offering and cranking rap bangers.
While pizza for lovers and lovers of pizza is what you’ll find on the menu at Bandit Pizza and Wine on Unley Road in Hyde Park. This trendy neighbourhood pizzeria and bar offers a menu of snacks, share plates, pizza and desserts sure to impress.
"I started out where most Chefs do as a young dishy working at my local pub, keen to leave school, I was offered an apprenticeship,” Shane tells AGFG. "I enjoyed the rush of service working in a busy pub, but by the end of my apprenticeship, I had really found a passion for cooking.
"I was hungry to learn more and wanted to gain experience in fine dining.”
Helping out at a Young Chefs’ Dinner inspired him and eventually led to running restaurants like Hentley Farm and Bistro Dom before co-owning the three Adelaide venues.
"My style is very flavour-driven; I like big punchy flavours, sourcing quality ingredients and little pops of native Australian flavours. I also like using whole animals and really trying to bring the best out of an ingredient,” he explains.
"Our salumi XO is a sauce we make from our salumi offcuts that features in a bunch of different ways and dishes – it’s always a bit of a go-to for us.”
Shane prefers not to have signature dishes - he doesn’t like anything staying on the menu too long as customers become annoyed when it is taken off. However, it is his duck and chive ravioli recipe from Anchovy Bandit that he shares with AGFG readers.
"This dish utilises the whole duck, using the meat to make a filling and the bones to make a luscious broth. It’s currently one of the best-selling pastas on the menu at Anchovy Bandit.”
The recipe does require time and energy, making the whole egg pasta from scratch along with roasting the duck bones to make a delicious broth, however, it is well worth the effort in taste, aroma and plating.
