» Print Recipe
Most chefs are passionate about produce, but this chef goes above and beyond in his desire to unearth the best ingredients around.
Jonathan Barthelmess knows good produce. “If you strip everything away it all comes back to the raw ingredient. If you don’t source the best produce, how can you work towards achieving excellence on the plate?” he reasons. Barthelmess works hard at unearthing the best produce around and at the newly hatted Coast restaurant on Sydney’s Cockle Bay Wharf, the waiters know the story behind every ingredient that Barthelmess has sourced: the bread comes from Waterloo; the cured meat, from Kogorah; the oil is imported from Italy; and the calamari is fished from the deep waters of South Australia.
At Coast, Barthelmess has designed an Italian menu with a weighty seafood component. He draws his inspiration from the old-school French and Italian chefs and strives to learn from “previous generations, their trial and error and success.” In his kitchen, simplicity is the key. Similarly, when eating out, Barthelmess prefers the no-fuss cooking of Sydney institutions Pizza Mario and Golden Century. When he’s not at Coast, you might find Barthelmess behind the burners of the barbecue or indulging in a bit of slow-cooking. His kitchen secret for chefs at home? Be prepared and do your research.