Danny Drinkwater

Danny’s most enduring food memory is of the aromas of roasting chicken, which he still cooks for his family today in the cool of Sydney’s winter. In the summer months he opts for fish, marinated meats, salad and cheese. His favourite restaurants are those where he feels welcomed and comfortable, citing the company as what makes a dining experience memorable. What really inspires him is fresh produce: “Without great produce where would we be? It’s why we cook.” And his words of wisdom for chefs at home? “Simple things make a difference, spend a little extra on great bread, cold pressed extra virgin olive oil, sea salt and fresh herbs and ripe seasonal cheese… And remember life is too short to drink bad wine.”