Who is Adam Hazelton? I’m the head chef of Miss Van’s.
Best recent dining experience: It’s been a while, but Ondine in Deakin.
Most embarrassing pantry item: You’ve always got to have a Paddle Pop or Maxibon in the freezer. They’re a kitchen must.
Must-buy ingredient: Lao Gan Ma chilli oil with chicken bits, or Miss Van’s chilli oil.
Next big thing: Hmm. The talk of the town is that Miss Van’s is opening soon …
Biggest culinary influence: There are simply too many to choose from, but big shout outs to Alex Harper and Richard Falk in London.
Locally, my heroes are Canberra guns Keaton McDonnell, Nathan Brown and Daniel Giordani (the original Pulp Kitchen crew). They helped me from the very beginning of my career eight years ago.
Favourite cookbook: I always have a flick through Larder: From Pantry to Plate by Robin Gill; it always reminds me of my time working there.
Another great book for beginner bakers is Flour, Water, Salt, Yeast by Ken Forkish.
Who I admire on the Canberra food and wine scene: Ben Willis of Aubergine. He’s been steering Aubergine to glory since long before my career began and is always up for an insightful chat even when I annoy him.
What’s on the menu this week: A simple Asian stir fry … choy sum, shallots, carrot, soy, chilli oil, a bit of MSG and sugar all tossed with some fresh egg noodles.
Where I’m going next: I haven’t been to Pilot at Ainslie shops in ages and always hear good things, so I’m very keen to get back there.
Also, Onzième in Kingston is on the list.
My COVID-19 response: A lot of sitting around the house planning Miss Van’s.
My really simple recipe tip: Seasoning is everything!
A good pinch of salt in most things, even pastry items, makes everything so much better, believe me.
Another tip is to always allow resting time for all your proteins.