Where did your initial passion for food begin?<\/span> What was the first dish that you ever <\/span>cooked?<\/span> Who has been the biggest inspiration in your career so far?<\/span> When did you arrive in Australia and why did you decide to stay?<\/span> How does it compare to other cities around the world?<\/span> Being a high profile chef, how do you balance the work\/life scenario?<\/span> How do you ensure consistent quality across your restaurants?<\/span> Do you have anything in the pipeline?<\/span> What has been the highlight of your career?<\/span> having my kids was the biggest highlight as they really changed the way I worked and made my cooking better.<\/p>\n What do you most enjoy about your day-to-day work?<\/span> What is your favourite dish and why?<\/span> What\u2019s your customers\u2019 favourite dish and why?<\/span> What attracted you to the Moffat in the first place?<\/span> What do you like about working with Moffat?<\/span> What do you look for when investing in new equipment?<\/span> Why is investing in good equipment so important?<\/span> [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block element_name=”Intro” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”] A bit of rabbit and pork. Known for his hearty fare, noseto-tail philosophy and charming Irish accent, Colin Fassnidge is Australia\u2019s chef du jour \u2013 and with good reason. He […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[240,129],"tags":[241,64,194,96,183,19,49],"class_list":["post-2671","post","type-post","status-publish","format-standard","hentry","category-chef-profile","category-news","tag-chef","tag-commercial-cooking-equipment","tag-commercial-kitchen","tag-commercial-kitchen-equipment","tag-kitchen-equipment","tag-moffat","tag-restaurant-equipment"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2671"}],"version-history":[{"count":9,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2671\/revisions"}],"predecessor-version":[{"id":2681,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2671\/revisions\/2681"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIt started at home with my Mum and Dad. In Ireland, family life has always been based around food. My father was a good cook. He cooked for the family twice a week, which was unusual for that generation, and we were invited to cook as well.<\/p>\n
\nWhen I was just starting out I cooked a bad confit rabbit. I didn\u2019t clean it properly, it smelt of urine, and it was undercooked. My Dad told me to throw it away.<\/p>\n[\/spb_text_block] [spb_image image=”2673″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [\/spb_row] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n
\nRaymond Blanc, Liam Tomlin and Matt Fleming – my head chefs throughout the years.<\/p>\nARRIVING (AND STAYING)<\/h4>\n
\nI arrived in 1999 on my own, and I stayed because I got a job at Banc, working with Liam Tomlin \u2013 another Irish chef. The food scene in Sydney was booming at the time, and they sponsored me. I now have Aussie kids and businesses so I\u2019m here to stay. This is home.<\/p>\n
\nSydney is miles ahead. It\u2019s laid-back but it\u2019s multinational and anything goes. You can eat really well and drink really well. It\u2019s safe and there\u2019s a great lifestyle. Buying a house and trying to find new chefs can be a nightmare though!<\/p>\nMAKING IT WORK<\/h4>\n
\nHaving a good team around me has enabled me to get out of the kitchen more. Before I had my first daughter I was all about work. But when she was born I made a conscious decision to work less. And the more I stepped outside the work bubble the better my cooking got \u2013 and the better my businesses got.<\/p>\n
\nBy employing great staff. I am also around and involved a lot, as is my wife. We have our fingers on the pulse with what\u2019s going on with the restaurants, and we employ a team who\u2019ve worked for us for a long time who we can
\ntrust.<\/p>\n
\nWe do have things in the pipeline for later this year – a few pub projects that are up and coming.<\/p>\n
\nNot going broke, yet! I don\u2019t know – I don\u2019t really sit and look back too much
\nas I\u2019m too busy looking forward. Probably<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”last”]\n
\nI am very lucky in that I have never seen what I do as a job. It\u2019s a passion.
\nThat doesn\u2019t mean it\u2019s always easy. But I couldn\u2019t imagine working where you felt you had to get up every day and go to a job you hated. My job\u2019s all over Australia now and I\u2019m travelling a lot and meeting new people, which is also great.<\/p>\nFAVOURITES<\/h4>\n
\nPork and pork! When I\u2019m not eating in my own restaurants I also love Asian food.<\/p>\n
\nWe change our menu quite often, so our customers\u2019 favourite dishes are often changing too. We are good at suckling pig and pork shoulder though.<\/p>\nTHE EQUIPMENT EXPERIENCE<\/h4>\n
\nI started with Moffat a long time ago, way before I had \u2018made it\u2019 as a chef. The service was consistently excellent. I respected this, as they looked after me purely because I was a customer, not because of my reputation or my
\nrestaurants.<\/p>\n
\nMoffat has also always provided fantastic after-sales service. It makes a big
\ndifference. And it\u2019s another reason why I\u2019ve used them in every restaurant I have had here in Australia and why my kitchens have always been designed around the equipment.<\/p>\n
\nIt depends on the particular job, and how the equipment will fit into the space. I need equipment that can take the workload we throw at it. It\u2019s why I appreciate the wide range and look of the Moffat equipment \u2013 and why I
\nparticularly like the flat top grills.<\/p>\n
\nIt saves time, money and grey hair. If you buy cheap and nasty equipment
\nyou\u2019ll end up paying tenfold to get it fixed. If you\u2019re building a house you start with a good foundation. It\u2019s the same with a kitchen.<\/p>\n[\/spb_text_block] [\/spb_row]\n","protected":false},"excerpt":{"rendered":"