00:00I'm James Kidman. I'm the executive chef of QT Sydney and I oversee Gowings restaurant.
00:06Go-to dish has to be pasta. My wife's Sardinian so it's just if you can't think of something,
00:13it's always pasta. Always prawns, botaga, garlic chilli, aglio aglio, that sort of thing, always.
00:20So many good ones but Café Passi up in Newtown, just love it. Big classic but lots of really
00:25good twists, modern twists to it, love it. Probably just really good vinegar. I mean I know that sounds
00:31a little bit boring, it should be something really exotic but just high quality vinegar always makes
00:37a sauce, a dressing, something along those lines. This three, Anthony Massaro, was amazing at flavour.
00:44Deedmar Sawyer about, you know, precision and accuracy and standards and another guy called
00:51Neil Jackson whose consistency levels were just amazing. Apart from my mum doing dinners at home
00:59from, you know, mastering the art of French cookery, was probably eating snails at a local restaurant
01:08in Brizzy years ago. That's all the questions. Do you have anything you want to say to the camera?
01:12No, I'm good. The chefs never do.
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