Latest news with #IntuitionWine&Kitchen
West Australian
3 days ago
- Entertainment
- West Australian
Bar & Bites: Top Perth chefs share the one ingredient they can't live without
What's the one ingredient you can't live without? The item in your pantry or spice rack that you reach for most often? The thing that, if it ran out, would be a kitchen catastrophe? Bar & Bites grilled five top Perth chefs to discover their non-negotiables. 'For me, it has to be fennel and all its beautiful variations,' says Mathieu Wyatt from Intuition Wine & Kitchen in Subiaco. 'Fennel seeds, the bulb, star anise, dill . . . it's such a versatile ingredient, bringing this unique brightness and depth whether you're going sweet, savoury, or somewhere in between. 'I use it in so many dishes, and honestly, I'd be a bit lost without it.' Growing up in the south of France, Wyatt says wild fennel was everywhere, especially in the garrigue. 'We'd grab some on walks, break off a stem, and chew on it,' the chef says. 'That fresh, aniseed flavour instantly brings me back to those moments. It's not just an ingredient for me — it's memory, place, and comfort all in one.' West Kitchen & Bar executive chef Brian Grunewald considered eggs, which are essential for baking and the foundation of so many classic sauces, and thought of the ubiquitous onion before deciding the one ingredient he can't live without is simply salt. 'It's the unsung hero in every kitchen,' he says. 'When it's missing, you notice it instantly. Salt isn't just seasoning, it's about balance, depth and unlocking the true flavour of every ingredient. 'It enhances sweetness, cuts through bitterness and brings harmony to acidity. You can use it to cure, preserve, ferment or finish a dish with that perfect final flourish. 'Food without salt isn't just bland, it feels unfinished,' Grunewald adds. 'For me, it's the soul of the dish.' And what is salt without vinegar, an unmissable element according to George Maxwell, head chef of inner-city pubs The Leadlight and Picabar. Maxwell loves balsamic, white, Chinese black and Spanish chardonnay vinegar. 'Vinegar serves all purposes for home and commercial cooking,' he says. 'Great for balancing braises, perfect for pickling and preserving, and essential for sauces and dressing. 'Doubles as a great cleaner and neutraliser,' Maxwell says, adding that he fell in love with vinegar doused over hot chips as a child. State Buildings exec chef Lucas Fernandes has plumped for the humble tomato. 'It can be fresh, it can be sweet, it can be bitter and it can be umami,' he says, 'but none of it can be done without salt.' While Grunewald nearly chose the onion, Brian Cole from Hearth in The Ritz-Carlton couldn't go past the pungent bulb. The chef de cuisine uses onions as the base for many dishes but says the vegetable can be the star of, for example, tomatoes with caramelised onion jam or ricotta gnocchi with burnt onion sabayon. 'Currently I've been utilising brown butter a fair bit,' Cole adds. 'It elevates a lot of dishes from a simple taste profile to one that has complexity and depth. 'When used correctly it can refine certain dishes and completely elevate others. It can also be used for finishing sauces and brushed on meats. 'At Hearth we currently have a dish that uses a browned butter base as a broth for our line-caught WA fish,' he says. 'There's endless applications and it's a true staple in the kitchen.'
Perth Now
01-07-2025
- Entertainment
- Perth Now
Meet the innovative chef behind this special Perth eatery
Innovation and experimentation is at the heart of Mathieu Wyatt's practice and his remarkable menu reflects it. Wyatt, who founded Intuition Wine & Kitchen in Subiaco, is teaching Perth's home cooks how to make mulled wine crème brûlée in the latest episode of PerthNow Cooks. His recipe may be unconventional but it is savoured for a reason. As a tenacious young cook, Wyatt honed his skills alongside Michelin-starred chefs, which led him to working in a prestigious restaurant in Lyon, France, where he served one of the greatest filmmakers of the 21st century. 'It was the first week of opening Restaurant Marguerite in 2013, during the Grand Lyon Film festival,' he said. 'Quentin Tarantino was invited, he came to eat at the restaurant with his team and we cooked for him. Intuition Wine and Kitchen owner Chef Mathieu Wyatt. Credit: Michael Wilson / The West Australian 'We even got to chat with them. But, honestly, I don't think he would remember me but that was really cool.' Wyatt eventually moved to Australia and spent seven years as head chef at Chez Pierre in Nedlands. His twist on the classic French crème brûlée, adding wine, is an original idea and you won't get it anywhere else in WA. 'At the beginning people were a little confused – some people thought it was amazing, some people said they'd prefer vanilla,' he said. Wyatt said customers were often surprised when the dish came out, after ordering it without noticing his unique spin written in the menu description. Chef Mathieu Wyatt's mulled wine crème brûlée. Credit: Michael Wilson / The West Australian 'They weren't paying attention, so they get a surprise because they aren't used to getting it everywhere,' he said. 'At some point I was thinking maybe I should change it. Personally, I really love it – but it was 50/50. 'I'm thinking I will leave it as a signature dish on the menu now because we want to try to do something different.' Wyatt opened Intuition Wine & Kitchen in November and has used his 16 years of expertise to hand-pick wines for a diligently curated list that pairs perfectly with his food. 'Doing your own thing and doing exactly what you want on your plate is really cool,' he said. 'I get inspiration from France, Spain and Italy. I try to blend these flavours. 'When it came time to creating a wine list I had names I knew I would put on it because I knew and loved them. 'The rest of the wines are Mediterranean.'
