FOURty Seconds with Scott Halsworth

21 Jun 2015
2 min read
Australian-born chef, restaurateur and author Scott Hallsworth will be at Wilderness this year. We catch up with him about his highs, lows and in-betweens (including what he’ll be making epicureans at the festival)

What are your earliest memories of being interested in food?

Cooking bbq’s at home when I was a kid.

What kind of experience do you aim to give guests at your restaurant?

A whole load of fun. The food needs to be really good, the service friendly and the drinks need to flow!

What do you plan to cook at Wilderness?

Well I’m bound to have the pork belly buns again, my new crunchy kale salad will make an appearance, I might do some kind of smoked meat, some killer sashimi and something spicy as f*#k!

Will you be getting some inspiration from the other chefs?

Absolutely. It’s cool to see what other chefs try to pull off in these kind of set ups.

What chef would you say has inspired your cooking the most?

It has to be Nobu.

Describe how you see your own culinary style and how it has evolved over the years…

I have always been a fan of Asian style food and cooking but I eventually went down the Japanese route and as I got to know it better, my love and knowledge of European ingredients and techniques crept in here too. It’s become my way of looking at Japanese preparations I suppose.

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

Maybe it’s when I won the apprentice of the year contest in 1994, I was over the moon!

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 always worked hard but I could have been more focused at times. It may well have resulted in some megalomaniac action. Maybe that’s bad advice after all.

What’s been your most embarrassing kitchen moment?

Being marched out of my kitchen in Dubai by the police. They wanted to arrest me but we ended up talking them out of it. My team were shocked to see me walked past them, right before launch night!

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

I’m a big fan of Alberto Adria’sTickets in Barcelona so I’m really keen to go back there again soon.

What four things would you take to desert island?

Music (in whatever form), BBQ, beer and Netflix.

What four songs do you play in your kitchen and why?

Four songs? That’s quite restrictive for me, but if I really had to whittle it down if go for:

Debaser by The Pixies

Kool Thing by Sonic Youth

Been Caught Stealing by Janes Addiction

The Only Place by Best Coast


Wilderness has been leading the pack since 2011 when it comes to food at festivals. The 2015 line-up boasts its best ever, with a thoughtfully curated selection of exceptional chefs and dining events; an essential event for any food lover to experience. With Bjork headlining in the musical arena, an abundance of Michelin-starred chefs top the bill around the festival – from Long Table Banquets under the stars, the intimate Chef’s Table, feasts or innovative street food, there is something for everybody to enjoy.