Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Wise guy

“I hate this,” Gordon Ramsay said. “I hate this, I hate this, I hate this, I hate this.” He was about to dip his spoon into the first soufflé Alistair Wise had made for him. Tasmanian-born Wise had just joined Ramsay’s London brigade, and this wasn’t the reaction he was hoping for. But all was not lost. “I hate this,” Ramsay said, “because it’s bloody perfect.” And so began Wise’s brilliant career with Ramsay, the result of a working-holiday whim after three years at Circa, the Prince. “Gordon is as big, if not bigger, in real life,” says the talented young chef of his former boss. “There’s no editing for television. It’s the real deal. But people forget he’s an amazing chef, with three Michelin stars, and he has a really amazing palate.” Later, as pastry chef at Gordon Ramsay at the London in New York, Wise was heaped with praise for his creations even though the restaurant itself drew lukewarm reviews. Wise had worked his way through the ranks of Ramsay’s London kitchens and cites Neil Ferguson and Angela Hartnett as his biggest influences. “They instilled the importance of perfection in produce and execution, and the less-is-more mentality,” he explains. “Angela always said you don’t become a real chef until you know when to stop.” But now he’s back. Back home in Hobart, that is. And ready to use his hard-won skills to open a pastry shop, the likes of which this country, let alone the Apple Isle, has never seen. It’ll be a pâtisserie minus the froufrou connotations, he says. “We want to do all the good stuff: ice-cream, sorbet, ice-cream sandwiches, cupcakes and homemade candy and cookies.” He and pastry chef partner Teena Kearney hope to open by the end of the year and, with any luck, other states will follow. The recipes Wise shares with us are versions of dishes he’s cooked in restaurants, others are dishes he likes to cook for himself – the common link is they’re all things he loves, and they all work. And, yes, that soufflé on our cover is one of them.

WORDS EMMA KNOWLES PHOTOGRAPHY CHRIS CHEN

This article appeared in the September 2008 issue of Australian Gourmet Traveller.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Momofuku in Vegas
09.06.2017
Hot Plates: Pulp Kitchen, Ainslie
07.06.2017
Long songs to listen to while you await Longsong
07.06.2017
The Mjølner “trencher” goes into battle
02.06.2017
Meet the pezzo
02.06.2017
Analiese Gregory to take the reins at Franklin
02.06.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×