FOURty Seconds with Hans Neuner

17 Jan 2017
2 min read
Appearing in this year’s Obsession 17 event from the renowned Northcote restaurant, Hans Neuner talks to FOUR about what surprises he has in store…

What are your earliest memories of being interested in food?

Essentially I grew up in a kitchen, all my most memorable moments are linked to cooking, and my family are all food lovers – so it is in my genes!

What, or who, would you say has inspired your cooking the most?

My parents have had the biggest influence on my approach to food, ingredients and taste

Describe your culinary style…

I don’t stick to astyleor trend, I just love cooking and developing flavours. I want to see how I can bring what I have in my head to life, and to the menu.

What would you say is the main focus/concept for your menu at Obsession 17?

This is my chance to present superlative Portuguese produce, and to share my modern reinterpretation of traditionalPortuguese cuisine.

What do you think makes a restaurant or menu sosuccessful?

Teamwork and quality: There has to be aunitedforce between the kitchen and restaurant teams, a shared culture, ethics and vision, and the best ingredients to work with.

What are your most indispensable ingredients?

Being in Portugal we have our pick of outstanding, fresh sea fish and highly localcrustaceans throughout the year. We’ve very lucky.

What kind of experience do you aim to give guests when you cook for them at Obsession 17?

If we can convey the spirit of a Portuguese escape, I’ll be very pleased. For the guests who have been to Portugal, I want to transport them back to that holiday feeling, and bringing back pleasing memories, and for those who have never been to Portugal: it would great to inspire a visit!

What would you say has been the most memorable moment in your culinary career so far?

When I gained my secondMichelin star

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

I would do itall over again, no question.

What’s next for you / projects you currently have lined up?

I just want to keep on working hard. VILA VITA Parc hosts its own Fine Wines & Food Festival from the16 to 20 May 2017so I’ll have the chance to welcome many of my esteemed culinary colleagues from around the world with a series of special dinners and a huge gastronomic party.

What is your guilty pleasure?

Call of Duty.

What restaurant is currently at the top of your list to dine at?

Àbac, Barcelona (Spain) where Chef Jordi Cruz cooks imaginatively.

Find out more about Hans Neuner

Formore information aboutObsession 17 at Northcote, click here |