Five minutes with The Riverview Hotel Chef Jason McCauley
Jason was born in Port Lincoln South Australia and grew up on Nowra’s South Coast in New South Wales. It was there that he found working with his mother in the then famous Boatshed Restaurant was where his passion for food really started to flourish. His quest for food took him to Kangaroo Valley where he worked with Sydney Chef Kate Winters. Wanting to learn more and eager to get the best techniques under his belt and work with great produce he moved to vibrant Sydney. He forged his talents at Captain Cook Cruises, Barnaby’s in Parramatta, the much lauded three-Hat Banc Restaurant and Carpaccio in Leicchardt. Then Olivetto in Rhodes, Eatalia, Café Sicilia and Crinits as a group executive chef.
Philosophy: respecting ingredients by not over complicating flavours. He always strives to be better every day believing in consistency being the key to success. Fresh and seasonal is always the best.
Q: How would you describe your style of cooking?
A: Simplistic and modernist.
Q What did you have for dinner last night?
A: Jamaican Jerk Chicken, cardamom rice and Naan bread
Q Place you eat most often on days off?
A: Shalom. I just love Indonesian food.
Q Favourite ingredient to work with?
A: Salt! It’s so versatile, use it in everything even our top selling dessert, Salted caramel parfait. (curing, baking, binding, seasoning)
Q Last weekend on earth – what city are you eating in?
A: Two days and two cities. Must be special. Chicago’s Alinea and Rome Cavalieri’s La Pergola.
Q If you weren’t cooking, what would you do for a living?
A: Professional fisherman for Barramundi.
Q What did you want to be when you were growing up?
A: From the age of 6 I wanted to be a chef after I got 1st prize for my Pumpkin scones in the Nowra carnival.
Q Person you would most like to cook for (alive or dead)?
A: Chef Heinz Beck from La Pergola
Q Citi customers can enjoy a free bottle of McWilliam’s wine when they dine at The Riverview Hotel Dining Room – either a Mount Pleasant ‘B-side’ White field blend from the Hunter Valley or Last Horizon Pinot Noir from Tamar Valley in Tasmania. What dish from your menu would you recommend to match with either of these wines?
A: Try our Balmain Bug and Snapper Pie with Pencil Leeks and Prawn Veloute with the white wine and the Hickory smoked duck breast, taro, foie gras popcorn & blueberry jus with the Pinot Noir.
The Riverview Hotel is offering a contemporary Australian cuisine and is located just off the main strip in Balmain towards Birchgrove.
The Riverview Hotel | 29 Birchgrove Road, Balmain | 22 | Learn more
Citibank customers can enjoy a free bottle of award-winning wine, every time they dine and pay with their Citibank card at The Riverview Hotel Dining Room.