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Aaron Hamson knows all about cooking the ultimate steak. His secret? Let the meat rest after cooking.
Aaron Hamson is Head Chef at I’m Angus, the popular steakhouse in Sydney’s Cockle Bay. Aaron is well-known for his menu of premium steaks and local seafood cooked on an open flame.
Where did you grow up?
“Hunter Valley, NSW.”
When did you realise you wanted to be a chef?
“When I was a pizza delivery boy at an Italian restaurant.”
Is there one dish you still struggle to get right?
“Rice is always a hard one!”
What does it take to be a successful chef?
“Perseverance and commitment.”
Worst job you have ever had?
“A little café in the Hunter Valley.”
What is your signature dish?
“Goose breast, sweet potato gratin, white asparagus and smoked tea jus.”
What is unique about your restaurant?
“Well-aged quality meats, good seafood and excellent wine.”
What is the chef serving in heaven?
“Lamb shanks with a sticky jus and Hunter Valley shiraz.”
What is the most bizarre dish you have ever tried?
“Scallop and strawberry soup.”
What is one question people are always asking you?
“’How do I cook the perfect steak?’ The answer is resting.”
What is your biggest food indulgence?
How do you have your coffee?
“Short and black.”
What ingredient are you obsessed with right now?
“Anything you can put in a mortar and pestle.”
Which three people would you invite to a dinner party?
“Both nanas for a start (excellent cooks) and not sure about the third.”
What is the best tip for home cooks?
“Rest your meat after cooking.”