Neil Perry is, arguably, one of the most recognisable culinary household names. It’s not just his trademark ponytail that has cemented his quasi-rockstar-chef status, but also his rise from one-time hairdresser apprentice to veteran chef, and leading some of Sydney’s most celebrated restaurants past (Blue Water Grill, XO) and present (Rockpool Bar & Grill, Spice Temple, Rosetta).
He sat down with Gourmet Traveller to talk washing lettuce with Stephanie Alexander, and crunching down on cockroaches with David Thompson.
