More online www.thecaterer.com Revelations Sami Harvey, head chef, the Laundry, London


What was your best subject at school? Maths and geography


What was your first job? At Big Dog at Accor Stadium during the Sydney Olympics


What do you normally have for breakfast? Vegemite on toast


Which is your favourite restaurant? The Laundry


What’s your favourite hotel? The Park Hyatt Sydney


What is your favourite drink? A margarita


What is your favourite cuisine? Mexican


Which ingredient do you hate the most? Anchovies – its the little fur on them that I can’t cope with


Are there any foods/ ingredients that you refuse to cook with? I have no idea how to deal with a durian – how do you


get past the smell?


side for another minute or so. Once the chicken has a nice crisp edge and is fully browned, push it to the side of the wok. Add the curry paste to the centre of the wok, then the onion and fold the chicken over the mixture to incorporate and prevent the meat from burning. After about a minute, the onion


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should start to wilt. At this point, increase the heat and allow the wok to smoke before pouring the sauce around the edges of the wok. Bring to a vigorous boil, fold the chicken through and stir- fry for 1-2 minutes. Add the lime leaves and Thai basil leaves to fin- ish and serve immediately.


What flavour combinations do you detest? Maple syrup and bacon


Which person in catering have you most admired? Chantelle Nicholson


What is your favourite prepared product? Ravioli or tortellini as I never get around to making them for myself


If you had more time, what would you do? Travel the world and eat everything – except anchovies


15 September 2023 | The Caterer | 31


Which person gave you the greatest inspiration? My mum and dad – always my biggest champions and so supportive of what I do


Cast away on a desert island, what luxury would you take? Can I take two? All the cheese and factor 50 sun cream


If not yourself, who would you rather have been? David Attenborough


If you had not gone into catering, where do you think you would be now? I thought I wanted to be a physiotherapist, so who knows


What irritates you most about the industry? That many people still don’t view it as a professional career and the ongoing recruitment battle


What’s your favourite film? Dirty Dancing


What’s your favourite book? Anything by Nigel Slater and Unreasonable Hospitality by Will Guidara is incredibly insightful


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