New Zealand–born chef Tom Cleland leads the kitchen at Potts Point favourite Dear Sainte Éloise, where his love of seasonal produce and thoughtful, low-waste cooking shapes every dish. What inspired you to become a chef? My grandparents were beyond selfsufficient, growing and farming their own food — I absorbed everything from them. The way in which they used each ingredient in most efficient way possible was so interesting to me, which is why I’ve always been big on sustainability in the kitchen throughout my career. Which spring ingredient or dish has you grinning right now, and why? It’s coming towards the end of the season, but radicchios are so beautiful right now. I also think it’s a hugely underrated flavour, especially when paired with citrus. The other thing I’m really excited about is the Kinross Station lamb, which we’ve just got on the menu for our new Sunday roast. It’s full of flavour and I think it’s the epitome of springtime. You’ve launched a Guest Chef Series at Dear Sainte Éloise, collaborating with chefs such as Tom Bromwich, Wesley Cooper Jones, and Jez Wick for one-off menus. What excites you about these takeovers? I love learning more about other chefs’ styles and approaches. Getting to chat to them about how their minds work, new ideas, how they meld flavours together, the techniques they use; it’s energising. Every time a guest comes into our kitchen, I learn something new. 5 Minutes with Tom Cleland Head Chef at Love Tilly Group Old Town A Chinatown gem, I go for the cold chicken feet. Tom Cleland’s Top 3 Sydney Restaurants: 3. What’s one technique or ingredient you recommend for home cooks to elevate their desserts or seasonal cooking? Firstly, my advice would be to invest in a sharp knife. Blunt knives are my biggest gripe, and there’s no point using them as you’ll damage your lovely produce — it’ll last longer if it’s been cut cleanly. I’d also recommend preserving fruit in a simple sugar syrup. You can then have jars handy to add to cakes, enjoy with cream or ice cream, or on your morning yoghurt and granola too. oldtownhongkongcuisine 2. Attenzione Anything Chef Toby Stansfield makes is great. @letrahouse Letra House It’s the perfect escape in the CBD for a plate of jamón and vermouth. @attenzione_syd Letra House Attenzione Old Town FOR THE FOODIES My grandparents taught me to use every ingredient to its fullest — that’s where my love of sustainability began.” 1. 08
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