Justin Miles

Born: Adelaide, SA

History: An Adelaide boy, well read & travelled, extended working stints in London, Thredbo & Noosa. A prodigal son of the famed Mistress Augustines Restaurant in Adelaide.

Have you always wanted to be a Chef?
I fell into cooking after Year twelve. The hospitality industry chose me rather than a definitive mapped path.

How would you define your style?
Foods & cultures that border the Mediterranean Sea. From the diversity of Northern Africa, Middle East & Spain to the techniques of France, Italy & Greece.

Obsessive compulsive about?
Tomatoes & Deep Sea Snapper.

Your greatest culinary inspirations?
Ann Oliver, Marco Pierre White, Anthony Bourdain.

Most 'eyebrow raising’ menu item?
Lamb Brain Terrine.

Signature dish: Confit Lobster Tail with Duck Liver Parfait, Pickled Cumquats & Cafe de Paris Hollandaise