Grill the Chef! Cath Kerry at the Art Gallery Restaurant

 
You need flash player in order to view this video.

 Images

 

 Description

 

What sets your restaurant apart?

We try to love coming to work, we love food, and I think that shows up in our food and our approach to our customers.

Your top ingredients?

I would say garlic, saffron, various spices like cumin, and probably black pepper because I’m not a chilli fan, and I love the heat you can get from black pepper.

What’s always in your fridge?

Always butter, always.

A good butcher?

I do go to the market for meat, ah because there’s a fabulous butcher there called Feast, and I’m not a vegetarian, so I look at his array of meat, and it is so mouth-watering.

Great fruit and veg?

Fruit and vegetables from my local in prospect, and sometimes I’ve been to the Farmers Market at Wayville Showgrounds, because sometimes you need a better tomato, if you’re not growing any at the moment or an interesting potato, or free range pork or one of the many things they have there, it’s a real treat.

Quick and easy snack?

No! I don’t do a quick and easy, no! Nothing’s quick and easy, effort is a dirty word in 2011. No, everything I do I put some effort into it, and there’s just the two of us, and we have a 2 to 3 course meal every night and we’re worth it.

A life lesson?

I saw that I needed to be more understanding to people who didn’t share my knowledge and my passion. And so I think that’s the big thing that I’ve changed in myself is being a little bit more tolerant to people who can’t eat this, and who don’t like that.

Your pet peeve?

I will not tolerate people who book for a number of people say 5 or 6 people, and don’t turn up with that number but don’t let you know. That’s incredibly rude.

In another life?

I’d probably end up designing shopping centres, but really I would have loved to have been an architect… Or a psychoanalyst!