Kitchen Conversations: Darren Perryman

Posted on 1 September, 2018

Chef Darren Perryman was front and centre at our August Sunday Supper Club at Winning Appliances Kingston showroom. We caught up with him to talk about his food journey—and convince him to part with one of his delicious recipes!

Darren Perryman reckons “cooking is in his DNA”. Inspired by his grandmother in the north of England who was an exceptional cook, he grew up foraging for nettles, mushrooms and berries, the love for food all around him.

Tell us about your ‘food journey’.

My first Head Chef’s position was at the single-hatted Canberra Restaurant, The Republic. After two-and-a-half years at the helm, I moved to Sydney, where I worked at the triple-hatted, Restaurant Forty One at Chifley Tower. From there I moved to two-hatted restaurant bel mondo, as Sous Chef.

I then returned home to Canberra and opened my own restaurant The First Floor In Green Square Kingston—this was my home for more than a decade.

My passion for food took on a new direction following a trip to Paris where I fell in love with bread. When I returned home, I spent months reading about my new-found love and soon after began making some of the best sourdough in Canberra at Autolyse.

I’m now Executive Chef at Pialligo Estate where I can fully explore my passion for foraging and paddock-to-plate.

How would you describe your food philosophy?

Sourcing amazing ingredients, cooking them simply and enjoying every moment of it.

What’s been your career highlight so far?

Definitely being the executive chef at Pialligo Estate.

What’s your favourite thing to whip up when you’re at home with your family?

Avocado on toast with poached eggs and dukkha, a really good Bolognese and home-made pizza from my wood-fired oven.

What appliance found in the Winning Appliances showroom would you love to get your hands on? 

Seriously? Pretty much everything! But I really did love that walk in wine cellar.

JOIN THE SUNDAY SUPPER CLUB

Tickets for the September Sunday Supper Club with Damian Brabender are all sold out, but join the waitlist to be notified if there are cancellations, or be first to know about the next event in the series!

Whip up one of Darren’s creations

Crumbly, juicy and moreish, Darren Perryman’s Vanilla Poached Pear and Fresh Raspberry Frangipane Tart with Home Made Crème Fraiche is the perfect end to a meal. Get the recipe here.