Aaron Turner

Ex-Loam, Drysdale, Australia

Photo: Aaron Turner

Former chef and owner at Loam on the Bellarine Peninsula, Aaron has worked for high profile restaurants worldwide including El Celler de Can Roca.

The MFWF team were lucky enough to have the opportunity to chat with Aaron ahead of his appearance at Festival 2013

Q. Who did you learn to cook from?

Reading and reading, trial and error. No one specifically, just a real curiosity in food and how it behaves. And borrowing money against the house to go and spend time in kitchens overseas.

Q. What grows in your backyard?

Quince, peach, vegetables and herbs. I’m lucky that I have a whole coast line and pastures that have such unique wild plants growing to call my back yard.

Q. Name the one ingredient you can't live without and how you would cook it?

Is salumi classified as an ingredient? :)

Q. What's your favourite dish right now?

Oysters, fresh curd and alpine rice.

Q. What do you do when you're not in the kitchen cooking?

Renovating the house at the moment (can't wait for it to be over).

Q. No 1 cooking tip for the amateur cook?

Respect your produce, season, taste and work cleanly.

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