Steve Forrester

Restaurant/s: Redsalt Restaurant, Star Anise Restaurant, Grapevine Cafe-Bar, Vista Lounge and Body and Soul in-room dining - at Crown Plaza Resort Hunter Valley.

Where did you grow up?
Young, NSW.

When did you realise you wanted to be a chef?

I have always loved cooking. I got my first cookbook at the age of seven through the book club at primary school. I really fell in love with cooking when I was 16 and working in a small restaurant in Young as a kitchen hand. I just loved all the smells of the kitchen and food that I got to see and try.

What does it take to be a successful chef?

Passion and commitment, and definitely a love of food - if that's missing, you are going to struggle.

What is your signature dish?

I cook an amazing chocolate fondant. I have used so many different chocolate fondant recipes during my time in the kitchen, though when I was in France in 2005 my restaurant manager shared her secret family recipe with me. I have been using it ever since. It's the simplest and the best. We serve the fondant on our current menu and generally recommend it be served with a glass of 08 Margan Family botrytis semillon.

What can people expect from your restaurants?

Quality Australian produce at its best, prepared and served with simplicity to complement the natural flavours and integrity of the dish. We try our hardest to serve as much local Hunter produce as possible -it's simply one of the best regions in Australia for food and wine. We have just started using a hatchery in Nulkaba for some of our poultry dishes. They are just down the road so it doesn't take much for our chefs to venture out and choose what we are going to serve, from guinea fowl to quail eggs.

What is unique about your restaurant?

We seem to have found the friendliest staff in Australia. You get the feeling everyone loves being in the various restaurants we have at the hotel, whether they're in the kitchen or on the floor. Generally the happier our team is, the happier our guests are.

What is the chef serving in heaven?

Everything you can imagine, covered in chocolate.

What is the most bizarre dish you have ever tried?

When I was in Shanghai exploring the street markets, I tried a bowl of what I think was praying mantises drizzled in soy sauce. There were some really interesting textures and flavours in the dish...

What is your biggest food indulgence?

Chocolate and fresh Aussie prawns, but of course not together.

What flavours/ingredients are your favourite to work with?

It depends on the season. During winter I like to make fresh pasta and really enjoy working with meat, whereas in summer I love experimenting with different types of fresh seafood. I also like to see what's on offer in the community. I get out to the local markets every couple of weeks. I'm always looking to try a new local deli. The Hunter has such a vast array of quality produce to see and sample - beautiful cheeses, olives and oil, the local hatchery, plus great places to visit and grab some great menu ideas.

What is your best tip for home cooks?

Enjoy your food (with a little wine, of course). There are so many awesome cookbooks out there and millions of recipes on the internet. Have a go and you may just be surprised at what you can create.

Visit the Crowne Plaze website at www.crowneplazahuntervalley.com.au.