Who is Joshua McDonald?: I am the head chef and part-owner at Two Blind Mice in Curtin.
Best recent dining experience: I would probably say Ondine in Deakin. Although I visited it about a year ago, I had such a memorable dinner there and cannot wait to go back.
Must-buy ingredient: You’ve definitely got to have good quality butter and copious amounts of different flavoured honey.
Next big thing: I think more places like our restaurant, super casual dining with restaurant-quality food.
My Canberra food secret: Marvie and Wolfe in the city for sure! It’s run by my mate, Grant, and it’s an absolute must-try for anyone who loves a good toastie/roll and a coffee.
Biggest culinary influence: I would say Sea Level down in Cronulla. I worked there on and off for four years and just recently had my wedding there. They have amazing meals and I have always admired the way they run their business.
Favourite cookbook: Eleven Maddison Park: The Cookbook by Daniel Humm and Will Guidara.
Who I admire in the Canberra food and wine scene: Soumi and Struan from Bar Beirut. They do an absolutely amazing job – I really can’t get enough of that place!
What’s on the menu this week: A chicken liver pate special with pickles, onion jam and sourdough and our charred sugarloaf cabbage with romesco and pecorino.
Where I’m going next: Arkhe in Adelaide – I have been following them since they first opened. It looks amazing and I’m super excited to visit!
Death row meal: Definitely my Nonna’s lasagne. It’s the best! She makes it with crêpes instead of pasta.
My COVID-19 response: I’m probably speaking for everyone right now, but I’m pretty over it, to be honest. I do believe getting vaccinated and masking up when necessary is the way to go, though.
My really simple recipe tip: Finish your Bolognese sauce with balsamic vinegar, brown sugar and lemon juice. It’s not traditional, but it’s an absolute winner.
Two blind Mice is open Monday to Sunday from 11:30 am – 10 pm daily. It is located at 6/44 Curtin Pl in Curtin (near Coles).
Original Article published by Evelyn Karatzas on Riotact.