Neil Perry is regarded as the father of Mod Oz cuisine. He credits his own dad, a butcher and keen amateur fisherman and gardener, with teaching him the importance of quality ingredients. Perry's father also exposed him to cuisines that were not part of the mainstream during his childhood in the late 1970s. "I used to hang around with the Italian and Greek immigrants who worked in the meat industry," Neil recalls. "I loved to taste the food they made. And at home, my dad cooked Thai stir-fries and Indian curries."
When Perry embarked on a career as a chef, he trained in the classical French style that then dominated upscale dining. But he soon had an epiphany: "I realized I could bring the foods I loved into my restaurant cooking," he says. He developed a style that relied heavily on Asian influences but also incorporated Mediterranean and Middle Eastern flavors and techniques. "The key is to respect the individual culinary traditions," he says, "and combine them in ways that are harmonious, rather than clashing."
In 1988 Perry opened Rockpool, and his multicultural style was an instant hit with Sydney's increasingly diverse residents. His empire has now grown to encompass cookbooks, a TV show, a line of bottled sauces, and even a consulting contract with Qantas, Australia's national airline.
For home cooks eager to get a taste of the Mod Oz phenomenon, Perry walked us through some of his best-loved dishes. Click on the links below for his recipes and tips:
Lobster, Soy Chicken and Mango Salad
John Dory Fillets Seared in Indian Pastry with Tomato Cardamom Sauce
Roast Illabo lamb with Tomato, Olives and A�oli