Critical to Neil Perry’s success is the quality and freshness of the Rockpool produce. That food should always be as fresh as possible is a mantra that Neil inherited from his father, who was a butcher, a fisherman and cultivator of his own vegetables. The culinary values that his parents instilled in him as a child have helped create the essence of Rockpool and influence the way ingredients are procured, prepared and consumed.
Barry McDonald, the owner of Fratelli Fresh, features in this episode as an expert in fresh produce and one of Rockpools main suppliers. We also learn that the staff at Rockpool have been instilled with Neil’s respect and value for produce, with each employee taking his or her responsibilities very seriously.
- Neil visits Fratelli Fresh and chats to Barry McDonald, one of his suppliers, about fresh produce
- Recipe: Pan roasted lamb rack with red braised vegetables – potato gratin
- Recipe: Tomato jam
- Recipe: Aged Beef
- Recipe: Spring Bay scallops with sweet corn crepe, fragrant lemongrass and mussel butter
- Recipe: Lobster, pear and crisp pork salad with 20 year old balsamic vinegar and extra virgin olive oil dressing