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The Weekend Neos Kosmos : 28 May 2016
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 28 MAY 2016 13 Executive chef Ashley Davis and head chef Sascha Rust at The Copper Pot. technique and flavours on it, so that it feels like something I had in the south of Spain. "Or things like tomatoes. It's difficult to find something like you would in Greece for example. You go there and you taste something and think 'oh my god, that's the best thing I've ever tasted in my life'." But his dedication to local, fresh produce has brought him in contact with some great local producers. "In summer we found this little organic tomato farmer just up the road, and what he put together was delicious. So it's about trying to find something as close as possible." Though these days we're used to seeing avocado and tomato on the menu all year round, it’s not something you should expect from The Copper Pot. Rather than import his ingredients or try to run against "nature's clock", as he puts it, his philosophy is “cook what’s available rather than cook what we want to cook”. "If you think of a little village in Europe, they don't go 'oh no, the market's out of avocados, I'm going to drive to the next market and get an avocado'. They just say 'oh okay, looks like we're eating beans today'. And that's how it should be and that's what we try to do." This approach sees Davis and his staff in constant dialogue with local farmers and suppliers, who inform them of their best produce, and what he feels to be "a really organic way to write the menu". What undoubtedly adds to Davis' ethics in the kitchen is his academic background in food and hospitality, having completed a Masters degree in Culinary Arts from the University of Brighton. And so far his formula is proving successful. In just six months of opening its doors, the restaurant has already been listed in the Australian Financial Review’s Top 500 restaurants in Australia. Though Davis admits "we're not trying to be Michelin", there is no doubt that there is the same attention to detail and passion for quality. Cheaper than a ticket to Europe, The Copper Pot's tag line 'a foodie's road trip across Europe' rings true. "There have been some pretty cool moments where someone's gone, 'oh my god, I haven't had that like that since I was a little girl in Malta'. And that's a nice compliment and a good feeling for me, because with food you transpose a feeling onto someone, and that's pretty powerful." While other diners have the chance to create new memories. "I believe good food is something that should be available to everyone, and that's what we're going for here." For more information and to make a booking, visit www.copperpotseddon.com Spanish-style bread served with tomato and jamon. Heirloom tomatoes with basil and olives.
21 May 2016
4 June 2016