Hakjin Do (Jin)
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Daniel Sherley
At Rookie I have the opportunity to dictate the direction of the business, which in turn gives me freedom in the kitchen and in life.
Born:
Wollongong
History:
History:
Born and raised in Wollongong. After completing school, I washed dishes for Lorenzo (aka fat guy) at Lorenzo’s diner. Having always been interested in cooking, this was my opportunity to get a foot in the door. I worked at Lorenzo’s for 10 years and he taught me most of what I know.
How would you define your style?
How would you define your style?
Contemporary Australian with a Thai influence; food that I like to eat.
What is your feature flavour these days?
What is your feature flavour these days?
Our garden chillis and herbs have been growing really well over summer – I try to use these as much as I can.
Obsessive compulsive about?
Obsessive compulsive about?
Fresh, good produce.
Your greatest culinary inspirations/influences:
Your greatest culinary inspirations/influences:
Neil Perry and Thomas Keller.
What do you love about this business?
What do you love about this business?
At Rookie I have the opportunity to dictate the direction of the business, which in turn gives me freedom in the kitchen and in life.
An ingredient you can’t live without?
An ingredient you can’t live without?
Beef.
Signature dish:
Signature dish:
The menu changes pretty regularly and so far everyone has their own favourites, that is something we’ll hopefully find out in time.
Rookie Eatery
Whether a first-time diner or seasoned regular, Rookie Eatery on Keira Street in Wollongong welcomes guests to a contemporary Asian fusion dining experience well worth remembering. Clean and casual, Rookie Eatery’s three rooms of whitewashed walls, crisp white tablecloths and refreshing interior, play in fitting contrast to a rugged historic housed exterior, suited for casual refined gatherings. Chef and owner Daniel Sherley presides over a vibrant menu, taking taste buds on a journey through the likes of beef and mushroom dumplings, chiu chow and black vinegar; before something heartier such as koji pork neck, miso mustard, pickled onions, or steamed market fish, soy, ginger and shallots. For a sweet finish, try butterscotch chocolate tart, vanilla ice cream and Jerusalem artichoke chips.
