Who is Jeff Lamshed?: I’m an average everyday bloke who loves my family, friends and my dog, and I am a part-owner and chef at Lamshed’s Restaurant.
Best recent dining experience: Grazing at Gundaroo. The food was SO good!
Most embarrassing pantry item: Probably tomato sauce, but it’s always available when I need it.
Must-buy ingredient: Definitely fennel. I just love it and it always seems to find a way onto our menu.
Next big thing: I think and hope it will be Nepalese food. I really love their cuisine, especially momos – which are basically steamed dumplings.
Favourite place for breakfast in the ACT: Definitely Fox and Bow at the Farrer shops – it’s the perfect suburban café. And hopefully, there will soon be Café Blanco in Kambah, which I’m really keen for.
My Canberra food secret: Bar Rochford – it’s by far my favourite bar in Canberra. The food is just amazing and deserves its props. It’s probably not that big of a secret, though.
Biggest culinary influence: I’d say Chris Simpson at Pensons in the UK and Sean McCarthy at Small Town in Milton. They are two very good friends of mine and my chef idols. I love them!
Favourite cookbook: I love all of Nathan Outlaw’s cookbooks and, of course, anything by Yotam Ottolenghi.
Who I admire on the Canberra food and wine scene: Everyone! It’s difficult in normal circumstances, but over the last two-and-a-half years during COVID, restaurant owners, staff, winemakers and suppliers had to adapt and do whatever it took to survive, so thumbs up to all!
What’s on the menu this week: We’ve got a new dish this week – it’s a quail Waldorf salad with pickled walnut mayonnaise.
Where I’m going next: I had to cancel my trip to Attica – one of Australia’s top-rated restaurants in Melbourne – twice because of COVID-19, but hopefully, I will be there in May.
Death row meal: Definitely my mum’s ham, cheese and tomato toastie.
COVID-19 response: I’m just chuffed with all the support from locals, regulars and first-timers. It’s been super hard, but so very worth it during lockdown.
My really simple recipe tip: Seasoning is key!
Original Article published by Evelyn Karatzas on Riotact.