Recently, we caught up with Head Chef Chris Cranswick-Smith of Emmilou in Surry Hills. A Secret Foodies favourite (read about SF’s experience at Emmilou here) we got the good oil on the best places to EAT, DRINK and PLAY in Sydney from one of this city’s most accomplished chefs. Chris has been cooking since the age of 14, worked in Michelin star restaurants in Spain, France and the UK and some of Sydney’s top restaurants. An avid skydriver, this guy does it all.
He’s also got a kind heart… and is giving Eat, Drink, Play and Secret Foodies subscribers an EXCLUSIVE OFFER if you dine at Emmilou during April and May, 2013. Mention “Secret Foodies” at the time of booking or on your arrival and enjoy a free cocktail with any tapas purchase (1 per person per night) or if you are in a group of 10 or more, enjoy a free cocktail with any tapas purchase (1 per person per night) AND churros to share for dessert.
10 Questions with Chris Cranswick-Smith
1. Where is your favourite place to EAT in Sydney?
I love Bllls Woolhara for breakfast or lunch at the moment, it’s a short walk from my house and I can bring the dog, so it’s perfect in the sun.
2. What is your favourite home cooked meal?
Wagyu sirloin from Victor Churchill with garlic spinach and pepper corn sauce.
3. Your fondest childhood foodie memory?
Well I’m still a big kid at at heart so when I moved to Biarritz, France at age 19 we went to pick new season cherries in the mountains of the Pyrenees between lunch and dinner service, amazing.
4. Top 3 ingredients you can’t live without?
Steak, eggs and milk.
5. Favourite DRINK?
Margartia, salt rim, on the rocks.
6. Where would we find you when you´re not in the kitchen?
Flying through the air 14,000 ft over Picton, jumping out of planes. I’m addicted to skydiving.
7. Best bar/club/place to PLAY in Sydney?
Needless to say I’m a lover of small bars, and those that actually serve food so paces like Love Tilly Divine, Low 302, Jonny Wongs Dumpling Bar and Wine Library.
8. Where do you find the best produce?
Oooohh so many places, there’s such amazing diversity between regions, countries, landscapes etc, but needless to say in the country side.
9. What is your food philosophy?
Food is about sharing and socialising, good food, good, drinks, good company and good times. Social Dining is my food philosophy.
10. What plate of food would you bring to a potluck dinner?
Potato Salad, my mums recipe.
413 Bourke St, Surry Hills, NSW, 2010
(02) 9360 6991