By Leigh O’Connor.
From the moment Jono Sweet stepped into the kitchen on work experience, he was drawn to the energy, precision and creativity of the Chefs.
"That’s when I knew this was what I wanted to do. At school, I wasn’t sure which path to take, but during Year 10 work experience, I had the chance to work at Streaky Bay Hotel and that was the beginning of my culinary career.”
Jono now finds himself leading the team at Chef-hatted Rumi on Louth in Port Lincoln bringing that knowledge and experience to Louth Island.
"Rumi is unlike anything else on the Eyre Peninsula,” Jono explains. "The challenge of being part of something entirely new – on an island, no less – was too good to pass up.
"The opportunity to use native island produce, paired with some of the country’s best seafood, makes it an incredible place to cook.”
Early on, Jono points to Marco Pierre White as his greatest influence for kitchen structure and discipline, however, it is now another Australian who he looks up to:
"I follow Josh Niland – his innovation with seafood is incredible and given Port Lincoln’s reputation for world-class seafood, his philosophy aligns with my own approach.”
Describing his style refine Modern Australian with an Asian influence, Jono is obsessive-compulsive about plating and presentation:
"I’m meticulous about how a dish looks when it leaves the pass. I always love working with fresh, local seafood and lean towards bright, citrus-driven sauce that bring out natural flavours.”
Jono shares his recipe for kingfish crudo, green chilli zhoug and coconut:
"It’s simple, elegant and something people can recreate at home. The dish lets the quality of the produce shine, which is what my cooking is all about.
"It’s fresh, vibrant and full of flavour – a perfect reflection of the region’s seafood.”
Those dining at Rumi will experience the flavours of the Eyre Peninsula, from locally caught seafood to ingredients foraged right on the island.
"The menu is refined yet fresh – there’s nowhere to hide in my cooking, as the produce takes centre stage. I want every guest to leave with a meal that stays with them long after they’re gone.”
Jono knows better than most the area’s fascination with seafood, having worked on a tuna farm for more than a year when he first moved to Port Lincoln.
"It gave me an incredible insight into one of the region’s key industries and a deeper appreciation for the seafood we cook with.”
However, you won’t seafood on the plate when this creative Chef doesn’t feel like cooking!
It’s Mi Goreng noodles with an egg…always.
