surfing the menu


The next adventure came in the form of filming and working on the accompanying book of “Surfing the Menu”: a journey to source, savour and cook with the finest, freshest ingredients from all over Australia.

Around about the same time I had taken control of The Atlantic Bar and grill in Piccadilly – one of the finest dining rooms in Great Britain. All this also coincided with the happy event of the birth of my daughter Ruby.

I am currently (January 2006) involved in planning “Surfing the Menu” series four so watch out for further news on that.

Cooking for me is a passion and a reflex, it’s something I’ve done since childhood and it never ceases to give pleasure or stimulate my imagination. I believe unequivocally that food should be simple and distinctive, technically and culturally correct. To say we eat with our eyes is rubbish: the sense of taste, smell and touch are far more important to me. Presentation should be secondary, but not discounted, and natural forms adhered to as much as possible. Use the best available seasonal produce, selecting from producers or suppliers with equal levels of integrity and passion as you have towards what you cook and eat. Cooking for me is fifty percent confidence, forty percent passion and ten percent technique and skill. Be brave and eat anything because experience is everything.

  • Billykart Kitchen

    Chef Ben O’Donoghue describes the menu as ‘casual sophistication’ featuring breakfast items like; ‘Aussie Asian Eggs With King Prawns Bacon & Chilli and Date, Apple And Quinoa Bircher Muesli, Roasted Coconut, Hazelnut & Pecans, plus inspired lunch dishes to excite your palate like; Pulled Berkshire Pork Shoulder, Sugar Loaf Slaw & Baja Sauce, Chilli Mussel and Diamond Shell Clams, and a Charcuterie Board With House Made Piccalili...
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