On the pass: Ben Willis, Temporada

Ben Willis, Temporada

Ben Willis, Temporada

Ben, how does this new restaurant differ from your fine-diner, Aubergine?
It's about looking at things seasonally, with things being on the menu short-term, whether they're drinks or dishes, in a relaxed bar and dining atmosphere. We use the same techniques that we use at Aubergine, but with fewer restraints. It's a lighter approach to the food, but it's still things people will want to indulge in.

What's cooking?
You can expect things like sashimi, clams, mussels and anything up to four types of oysters. There's a major focus on fresh seasonal seafood to get stuck into at the bar, and right now we've been working on veal sweetbreads, short ribs in a potato bun and a salad of grilled peaches, fennel, radish and goat's cheese.

You've also been busy making a lot of stuff from scratch, right?
We've been doing pickles, sourdoughs and cultured butters, and we have a focus on jarring and fermenting, too. It's all about using things while they're in season and doing things with them so we can use them months later when you might not be able to necessarily find them.

What will the Willis family be doing for Easter lunch?
For Easter, it'd have to be a roast chicken. It's our go-to family roast that's easy to cook and it's my wife's favourite. There'll also be chocolate, of course, and lots of it.

Temporada, 15 Moore St, Canberra, ACT, (02) 6249 6683.


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

Latest news
What to order at Barangaroo House
Morgan McGlone to open a New York-style grill in Melbourne
Our favourite dishes: December 2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
Andrew McConnell is taking over NGV this summer
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Ottoman Cuisine

With owner Serif Kaya clocking up nearly 25 years at the he...

Italian & Sons

Italian and Sons began building its fan base in 2009 and if...

Bar Rochford

You Am I is on the stereo, Howard Arkley's portrait of Nick...


Mork and family are dabbling in local geopolitics. They've ...


Courgette is a nice break from the noisy, bustling style of...


An L-shaped dining space framing an open kitchen, unclothed...

Mocan & Green Grout

Mocan & Green Grout is the antithesis of comfortable fi...


Club sandwiches. Hushed, clubby surrounds. Mature waiters. ...

Otis Dining Hall

Classic French bistro cuisine gets a Mod Oz makeover in a f...

Pulp Kitchen

Residents of the what's known locally as the People's Repub...

Farmhouse Restaurant at Pialligo Estate

A rural restaurant within 10 minutes of Parliament House is...


Set between the CBD and university, Temporada bridges culin...

The Boat House

After renovations, The Boat House has transformed from tire...

Hot Plates: Pulp Kitchen, Ainslie

Pulp Kitchen has reopened with a stepped-up look and a stand...

Water's Edge

Despite the views of swans, Segways and flapping flags beyo...