How would you describe your style of cooking?
I’m French trained; but I incorporate global flavours and techniques into my cooking and try to focus on carefully sourced seasonal produce, cooked in a way that shows the full potential of each ingredient.
What’s the first dish you ever made?
My father took me to Thai cooking lessons after school when I was 15. We learnt how to make Chicken Larb, Tom Yum Goong, and other Thai classics.
If you could only eat one dish for the rest of your life, what would it be?
It would have to be sashimi—it’s so delicate and healthy—with sake, of course!
What’s the one dish you always turn to when hosting a dinner party?
Very easy crowd pleasers are spiced chicken burritos with guacamole, sour cream, kidnety breans and tomato salsa. Always keep dinner parties casual, simple and fun so that you can have time to enjoy champagne with friends and family.
Do you have a favourite ingredient to work with?
My favourite ingredients change seasonally. At the moment, I’m enjoying cooking with a variety of sustainable seafood including Spencer Gulf prawns and organic, bio-certified white asparagus from France.
Soren’s Oasis BBQ Beef Short Ribs
Season ribs lightly with salt and pepper. Then, pan fry with aromatic garlic, bay leaf and thyme until slightly caramelised. Braised the beef in the oven at 120°C for about 2-3 hours. Once cooked, glaze with special barbeque sauce and pop it back in the oven.
Special BBQ Glaze for 2kg of Ribs
– 30ml olive oil
– 150g shallots, chopped
– 20g garlic, chopped
– 5g thyme
– 100ml whisky
– 2 cups ketchup
– 400ml chilli sauce
– 300g honey
– 200ml red wine sauce
– 50ml Worcestershire
– Salt and pepper