Who is hamish ingham

Growing Macadamias. Step by Step Guide. Macadamia Makers. Exploring Macadamia Country. A Sustainable Approach. Macadamia Gifts. A macadamia moment with Chef Hamish Ingham. Share on facebook. Share on twitter. What are you spending most of your time on in the kitchen at the moment?

Where do you look for inspiration when you are creating a menu? Do you remember when you first tried a macadamia? I would have been a kid! Chez Panisse, San Francisco. If you were an ice cream what flavour would you be? Creamed macadamia, fried sage, sweet and sour currants at Banksii Sydney More about Hamish Ingham Hamish Ingham is an award-winning chef whose creativity has been at the forefront of Sydney dining for almost two decades.

Ingham has been an ambassador for OzHarvest since Related Stories. Macadamia change maker Marc Harrison Marc Harrison is a problem solver, a wood whisperer who turns macadamia shell and timber into desirable, beautiful objects. His… Read More. Delta is… Read More. A macadamia moment with Pam and Martin Brook Brookfarm has become synonymous with deliciously nourishing macadamia breakfast cereals, snacks, oils and more.

Under the guidance of Kylie Kwong, Hamish honed his skills and developed with the new style of fantastically fresh Chinese food that has delighted Sydney for the past decade. Working with Kylie brought opportunities to work on cookbooks and food styling on television as well as developing relationships with local primary producers.

This accolade presented Hamish with the opportunity to travel to his choice of destination and choose several kitchens to work in on his travels. Between shifts at these New York institutions Hamish spent time soaking up the galleries, fresh produce markets and dining in as many places as possible. She is a huge inspiration to me and the way I cook. In Australia I would have to say Neil Perry as he has done so much for Australian food, his ability to be so good at Asian and also western cuisine I admire, there are few who can do it What is the next big food trend?

I would have to say cooking with different types of wood to create flavour profile in a dish, it is emerging as a huge trend among chefs. I'm lucky enough to be one of the first to do it! What is your own personal litmus test for whether a restaurant is worth eating in? I always check out the produce the restaurant is using, are they using sustainable seafood, organic vegetables, is the produce local to the area?

I'll know just by looking at the dish whether they are using quality produce. I believe all these factors when combined together with a passionate chef and restaurateur is what makes a great restaurant. Apart from your own, what are your favourite restaurants? Cafe Zuni in San Francisco Judy Rogers food is simple but has all the elements that I love about food, simple, good produce, great service and a cracking wine list.

Obviously China is your inspiration. Where in China would you most like to go next? Zhongdian in Yunnan it's one of the most beautiful place on earth. As a foodie what is your favourite city to visit?

I have not been but I think Tokyo will be my next foodie destination. What is your best overseas travel experience? I would have to say living and working in New York for 2 months it blew me away. Who would you most like to sit next to on a plane?