Rob O’Brien - new Head Chef at The Ed Castle
We’re familiar with Rob from his time working for the Matthews Group and it’s great to have him working with them again. He’s traveled far and wide for his passion for food and loves fresh, local produce and local businesses that share a passion for quality food and service.
We’re familiar with Rob from his time working for the Matthews Group and it’s great to have him working with them again. He’s traveled far and wide for his passion for food and loves fresh, local produce and local businesses that share a passion for quality food and service.
Favourite place to eat in Adelaide?
Thai Orchid at Henley. The food is always really good and the location is fantastic.
Favourite cut of meat
Anything lamb! It has more flavour than beef and not as boring as chicken.
Where did you learn to cook?
My Father taught me a lot about what foods the world had to offer when I was a child. What some people would consider exotic spices or unusual food, was common place around my home. I was very fortunate in that respect.
I started my apprenticeship in Norwich, England. Then furthered my experience in Brighton, England. Where in time, I was approached by a local restauranteur with an offer to set up, partner and head chef for a new boutique restaurant.
Most embarrassing chef moment?
None to date.
Favourite ingredient to work with?
I’m really enjoying incorporating nuts and fruits into savoury dishes. If the right nuts or fruits are prepped in the right way, they can really enhance a dish and add a different textural eating experience.
What’s your favourite cuisine to cook?
Modern Australian
What style of cooking would you like to explore more?
I’d like to use more different and unusual spices
Where do you see the next big food trends leading?
Maybe a swing back to Asian influences and healthier eating.
Thai Orchid at Henley. The food is always really good and the location is fantastic.
Favourite cut of meat
Anything lamb! It has more flavour than beef and not as boring as chicken.
Where did you learn to cook?
My Father taught me a lot about what foods the world had to offer when I was a child. What some people would consider exotic spices or unusual food, was common place around my home. I was very fortunate in that respect.
I started my apprenticeship in Norwich, England. Then furthered my experience in Brighton, England. Where in time, I was approached by a local restauranteur with an offer to set up, partner and head chef for a new boutique restaurant.
Most embarrassing chef moment?
None to date.
Favourite ingredient to work with?
I’m really enjoying incorporating nuts and fruits into savoury dishes. If the right nuts or fruits are prepped in the right way, they can really enhance a dish and add a different textural eating experience.
What’s your favourite cuisine to cook?
Modern Australian
What style of cooking would you like to explore more?
I’d like to use more different and unusual spices
Where do you see the next big food trends leading?
Maybe a swing back to Asian influences and healthier eating.
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