Short order: Hotel Windsor chef Joel Alderson
Most embarrassing pantry item: Strawberry Nesquik — I can’t quite let go of my youth just yet.
Can’t live without: Ortiz anchovies and coconut water — I love eating Ortiz and avocado on rye, washed down by coconut water. It’s the perfect post service refreshment.
What I’m cooking at home: Not a whole lot with a new three-month-old but it’s usually my ol’ faithful harissa roast chicken with braised chickpeas.
Next big thing: “Minimal” fine dining. Everything that goes around …
I hate: Social media feeds that are just used for self-promotion. It should be used to share stories and experiences, not just as a personal advertisement.
Favourite cuisine: For a relaxing, tasty meal at home it has to be Thai; to dine out, usually something contemporary with a banging wine list.
Worst meal I ever ate: Mine. My first roast chicken on a shiny new Weber barbecue. I really should have read the instructions and let the beads burn down — it was genuinely toxic.
Biggest culinary influence: My time at the Royal Mail cooking with Dan Hunter, absorbing his amazing approach to food and produce.
Favourite cookbook:Dabbous: The Cookbook — minimal, beautiful, produce-driven food.
My last supper: Pippies in XO at (Sydney’s) Golden Century, fried Chinese doughnut and very cold La Goya Manzanilla sherry.
Source: The Australian, Joel Alderson, 7th November 2015
Originally published as: Short order: Hotel Windsor chef Joel Alderson
