AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Edward Noble
Born:
Adelaide.
History:
I began working in a commercial kitchen at age 11 as a kitchen hand. Four years later, I began my apprenticeship at Assaggio in Hyde Park, shortly after qualifying I moved to Melbourne and spent 10 years there, most recently at Noisy Ritual.
Once I returned to Adelaide, I began working at Down the Rabbit Hole wines, Nick was one of my mentors during my time at Assaggio and we’ve always stayed in touch.
Last year, I moved to Henley Beach and shortly after my time at HNLY began. My values and ethos around hospitality align perfectly with Bryan, Peter and George, produce-driven food with minimal intervention, served with amazing wine.
Have you always wanted to be a Chef?
When I was very young I wanted to play for the Wallabies. I played for South Australia but unfortunately suffered a massive hip injury when I was 12 and was no longer able to play.
I knew from the moment I stepped into the kitchen at La Trattoria, I wanted to be a Chef. I was in love with the blistering heat, the pace, the controlled chaos and kept coming back every weekend for more. I didn’t do a whole lot of cooking at La Trattoria, or learn much about food, but I learnt how to work hard, that respect is earned not given and how to be a valued member of a tight-knit team.
When I started my apprenticeship is when I truly fell in love with cooking and creating food.
How would you define your style?
Honest, produce-driven Italian/Mediterranean.
What is your feature flavour these days?
HNLY is the first Mediterranean restaurant I’ve worked in let alone run, going from a strong European background. It’s been exciting dabbling in cuisines from other countries that share the Mediterranean.
Obsessive-compulsive about?
Nicely folded Chux cloths, labels and seasoning.
Your greatest culinary influence?
It’s difficult to boil down but currently Christian Puglisi, Sam Astley-Dean and Josh Niland.
What do you love about this business?
The opportunity we have every day to make someone’s day, whether you’re working in a high end restaurant or serving cheese toasties, we have the chance to make people happy.
An ingredient you can’t live without?
Chives.
Most ‘eyebrow-raising’ menu item?
It’s super simple but our Kavari caviar bump gets people going.
Signature dish?
Our blue swimmer crab tagliolini with saffron bisque.
What can diners expect when they eat at your restaurant and what makes the experience special?
Amazing fresh seafood (it’s astonishing how many venues do not use local seafood this close to the ocean), exceptional service in a beautiful setting.
What is your go-to meal at home when you don’t feel like cooking?
Steamed rice, scrambled eggs, spring onion and avocado. It’s ready in minutes and always satisfies.
Tell us something no one knows about you?
My friends know, but I spend the majority of my free time riding bikes and preparing for bike-packing races where you ride unsupported for hundreds sometimes thousands of kilometres, often sleeping 2-3 hours a night.
Where do see yourself in five years' time?
Running my own small, intimate restaurant in the Adelaide Hills, growing food and cycling a lot.
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