FOR THE FOODIES As executive chef of South Melbourne’s newly refined The Clarendon Restaurant, Ryan Spurrell brings Michelin-starred experience from acclaimed UK kitchens like Heston Blumenthal’s The Fat Duck, The Ledbury, and Pollen Street Social, alongside Australia’s Vue de monde, and Estelle. His cuisine skilfully blends classical French techniques with vibrant Asian flavours, offering a dining experience that is both sophisticated and bold. Ryan’s dedication to local, trusted suppliers underscores his innovative and thoughtful approach to every dish. Can you share a dish from your menu that merges classical French techniques with bold Asian flavours? At The Clarendon, our Pad Kra-Pao Omelette is a standout. Inspired by a dish I first had in Thailand, it’s a blend of wok-cooked pork mince, beans, Thai basil, and a sweet, tangy sauce. Typically served with rice and a fried egg, I wanted to give it a twist, turning the fried egg into a classic French omelette. It’s my way of honouring both cuisines while showcasing the harmony of textures and bold flavours. In what ways do local suppliers inspire your dishes? I’m always in touch with my suppliers. Kim from Natoora keeps me stocked with fresh seasonal produce, while George and Jason from Ocean Made Seafood update me on what’s fresh and in season. My brother Liam, who runs Spurrell Foraging, always surprises me with wild Australian ingredients. Their produce drives my creativity and shapes the dishes on my menu. 5 Minutes with Ryan Spurrell Executive Chef, The Clarendon Restaurant France-Soir Always consistent, always a classic and always delicious. What more can I say? Can you share your three favourite restaurants in Melbourne? Amaru I’ve known Clinton since my apprentice days, and I really admire what he’s doing at Amaru. I try to visit for special occasions because he and his fantastic team always create such a memorable atmosphere. I always have a great time when I go. 5/1121 High Street, Melbourne @amaru_melbourne Amuaru 1. 3. How do you stay inspired in fine dining? I read a lot and explore nature for inspiration. Chatting with suppliers and dining out also keeps me in tune with new ideas. Sometimes, the smallest spark can grow into something amazing. 11-13 Toorak Road, South Yarra @france_soir_restaurant @clarendonrestaurant theclarendonrestaurant.com.au Michael Pham I love working with lesserknown produce like rhubarb, beetroot, and radish. They’re kitchen staples, and the trick is showcasing their textures and flavours in creative, varied ways. France-Soir 2. Osteria Ilaria I’m a big fan of Italian food, and my go-to spots in Melbourne are Osteria Ilaria and Tipo 00. They always serve great food, making for a perfect lunch or night out. I still haven’t made it to Figlia yet, but it’s definitely on my list. 367 Little Bourke Street, Melbourne @osteriailaria Osteria Ilaria
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