Sandro Puca and Tristan Fair
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Brian Cole
Born:
Sierra Leone (Freetown).
History:
I was born in Sierra Leone and left in 1997 due to the Civil War. My family moved to Ghana where I spent most of my childhood helping out in the kitchen with my Grandmother. Watching my Grandmother and Mother cook was a ritual because they were always able to make dishes/food exactly the same every time.
We migrated to Australia in 2004 on a refugee program. I enrolled in high school shortly after, where my passion for cooking truly developed after achieving the highest score in my cookery class for a cooking challenge. This motivated me to seek out more cooking opportunities, including an apprenticeship experience in an entertainment complex. There, I was able to further develop my passion for cooking and continually seek new challenges.
Following my apprenticeship, I worked at the complex for 5 years, rotating around the different venues and restaurants to learn as many new styles of cooking and cuisines as possible to develop my own style and the true nature of Australian fusion cuisine. This helped me to learn new flavour combinations and cooking techniques, which have helped to shape the style of cuisine that I enjoy cooking.
Have you always wanted to be a Chef?
Looking back to my childhood, I realised I have always had a passion for cooking. I loved being in the kitchen, assisting with prep work, cleaning and setting up tables in preparation for dinner. After a two-week placement in a commercial kitchen at an entertainment complex, I knew I wanted to pursue cooking and learn more about kitchen operations.
How would you define your style?
I would best define my style of cooking as contemporary Australian fusion. I use a variety of native ingredients, French cooking techniques and Asian spices and flavours to create a harmonious combination.
What is your feature flavour these days?
Currently, I am obsessed with native thyme. Its highly aromatic and distinctive flavour shocks and intrigues guests who try it for the first time. I find that it pairs best with lamb.
Obsessive-compulsive about?
I am very obsessive about cleaning and organisation. I believe that having an organised and well-cleaned kitchen, work area, or cool room is crucial for day-to-day operations. Once everything is tidy and cleaned to my standards, I am able to work much more efficiently.
Your greatest culinary influence:
I owe a lot of my cooking and managing style to my mentor, Robert Ryan, who helped me become a more rounded Chef and a better person. He was very patient with me as an up-and-coming Chef just finishing my apprenticeship. He took me under his wing and showed me as much as he could while giving me valuable life advice on how to present myself in every aspect of life.
What do you love about this business?
As cliché as it sounds, making people happy after an unforgettable dining experience and interacting with guests are what I love about this business. By finding out more about their lives, I can create a personalised experience for them on their special occasion or just for dining because they’ve heard great things about my food and cooking.
I also admire the resilience and sacrifice of those who still work in the industry and continue to strive to deliver great service and food to impact people’s lives continually.
An ingredient you can’t live without?
The humble onion is probably the most used ingredient in the kitchen, forming the base of all stocks and sauces. My favourite would be caramelised onion jam, which has endless uses and possibilities.
Most ‘eyebrow-raising’ menu item?
Charred Abrolhos Island octopus with saffron emulsion, capers, brown butter and potato bark.
This dish has received the most praise on the menu with every guest being pleasantly surprised by the texture of the octopus, the aroma and flavour of the saffron and the nutty brown butter. The salty capers just round the dish off very well.
Signature dish:
Margaret River Wagyu beef striploin, celeriac braise with brown butter and verjuice, mushroom ketchup and beef syrup, seasoned with red wine reduction and beetroot juice.
Tell us something no one knows about you?
I have never travelled to Asia and would love to spend at least 6 months trying the different cultures and cuisines.
Where do you see yourself in 5 years’ time?
In 5 years, I would love to own my own restaurant. It has been one of my goals ever since I started cooking. It would be a dream to open and run a successful fine dining restaurant, but with the current market, it’ll be very tricky and would need to deliver something truly exceptional.
Hearth Restaurant
Harnessing the power of an open fire, billows of smoke and glowing embers, diners are treated to meaningful and innovative dishes at Hearth Restaurant on Barrack Street in Perth’s CBD. Perched on the water’s edge of Elizabeth Quay, this elegant dining destination delivers a midnight blue colour palette, marble-topped tables and circular booth seating, showcasing local WA produce in an innovative à la carte menu. From early to late, diners are taken on a culinary journey with entrées of torched Shark Bay cuttlefish, spring peas, red back ginger and brown butter broth; or smoked raw scallops, prawns, cured fish, anise myrtle, yuzu kosho and sunrise lime. For a main to remember, delve into Wagyu beef, abalone, onion jam, fermented mushrooms and beef syrup; finish with chocolate panna cotta.
