Nathan Darling
History: From an early age, Nathan Darling showed a keen interest
in cooking with his mother which inevitably led to pursuing a culinary career.
Now, having worked in a number of restaurants, Nathan has all the experience
and training of a great chef. He sits down with us and chats about his kitchen.
How would you describe your food in three
words?
Innovative. Uncomplicated. Fresh.
What do you eat when you are at home?
I have three kids so I try to cook very healthy
meals. Kids are often picky eaters so I try to be colourful and simple. I never
eat the frozen processed stuff and everything is made from scratch. My youngest
is five and I try to teach her. She already knows all the vegetables.
We all know how Gordon Ramsey rules his
kitchen. Are you quite a kitchen tyrant or do take a more gentle approach?
I would think of myself as fair and firm. I’ve
been in situations where I've been shouted at and I know from experience that
it doesn’t get the best out of staff. In a kitchen where you run the run, you can’t
afford to crumble otherwise it is just chaos. We have a good relationship with
the front and back of house and that helps immensely when it comes to organisation and communication.”
What is your guiltiest fast food eatery?
MacDonald’s. Not too often though, once in a
while.
If you could cook dinner for anyone, who would
it be?
Well, I’m a bit of a Bono fan so he is
definitely on the top of the list. Also, Grant Achatz is not far behind. He’s a
well known American chef who is considered to be on the cutting edge of
molecular gastronomy.
How do you wind down at the end of the day?
I like to go home and just relax with the kids.
Occasionally I stop at the pub but most times I like to just sip on a red wine
at home to wind down.
Being a chef you have to work long hours, how
many cups of coffee do you drink a day?
Funnily I don’t drink coffee. But for what I’m
missing out on in coffee, red bull makes up for!
What would be your Last Supper?
Beautiful steak with foie gras and truffle.
Signature Dishes: Goat’s Cheese Panna Cotta with fig,
walnut, vincotto; Seared Scallops with bassan fritter, mint yoghurt, cucumber, coriander,
tumeric oil
Darling’s Setting- Sails
on Lavander: This modern design restaurant located right on
the water's edge of McMahon Point, offers breathtaking iconic views of the
Contemporary Australian: Nathan’s contemporary Australian menu is focused on seafood, red meat and fresh produce which he specifically sources through established contacts and suppliers. His overall aim is to provide diners with the highest quality produce and freshest seasonal ingredients to enhance their dining experience.
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