The chief brand and culinary officer of the Rockpool Dining Group, who is also Qantas Airways' creative director of F&B, lets us in on his idea of eating and cooking Australian food
“I’m turning 62 this year but I don’t see myself retiring anytime soon,” quips celebrated Australian chef Neil Perry. And why would he when he’s at the peak of a brilliant career spanning over three decades?
He is often referred to as the man behind the Rockpool Dining Group, which owns acclaimed restaurants such as Rockpool Bar & Grill and Spice Temple; and where he continues to serve as the group’s chief brand and culinary officer even after it was acquired by Quadrant Private Equity in 2015.
For the past 22 years, he has also been the creative director for food, beverage and service at Australia’s national carrier, Qantas, and has the arduous but fulfilling task of constantly changing and improving the menus for both the meals served onboard and at the airline's first class lounge at Changi Singapore. In fact, the lounge which will undergo a makeover to include an a la carte restaurant-style dining with an open kitchen, will also boast a cocktail bar. The more luxurious look will be launched at the end of 2019.
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Perry and his team of Qantas-Rockpool sommeliers (who work for both Qantas and Rockpool) also take care of the wine selection, which won top accolades at the Cellars in the Sky 2018 awards. “Qantas is renowned for bringing the best of Australian wine to the world and we pride ourselves on offering blends that celebrate both boutique and classic wine styles, grape varieties and regions,” shares Perry, adding that they are the third largest purchaser of Australian labels.
He likens his role to being “captain of the Australian team”; it’s also a badge of honour he proudly wears as it it gives him a platform to not only showcase excellent Australian wines but also his brand of Australian cuisine, which he explains is rooted in the country’s close affinity with Asia.
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“We see ourselves as incredibly linked to Asia, more than America and Europe," he declares, explaining how he feels the connection adds to the intricate fabric that makes up their food and culture. Due to its close proximity, "we travelled a lot to Asia, particularly Bangkok, Bali and China while growing up", and this is one of the reasons why he believes Australians have a better appreciation of such cuisines.
A good part of its population are of Asian heritage, too, so "we've imported pieces of their beautiful culture". In fact, to Perry, Australian cuisine is all about great produce cooked with beautiful Asian influences. This is evident in how he dreams up delicious dishes using mostly exquisite harvest from Australia—80 per cent, to be exact—but with beautiful Korean, Thai, Chinese, Vietnamese or Japanese touches.