On the pass: Phil Whitmarsh, The Daniel O’Connell Pub & Dining

What's the Daniel O'Connell all about, Phil?
We use the nose-to-tail philosophy as an umbrella for everything, not just meat. When we serve radishes as part of our snacks, if the leaves are looking a little gnarled to serve as they are, we blanch them, chop them up and mix them through butter. We try for zero-food waste.

And who is or was Daniel O'Connell?
He was a revolutionary Irish MP, but also the kid who planted the pepper tree out the back of the pub. We pay tribute to both.

What's cooking this month?
Summer is really hot in South Australia so we like to keep things light, cutting down on the braised meats and char-grilling and barbecuing instead. We do barbecued ox heart or char-grilled kidneys, with lots of leafy vegetables or baby turnips and baby radishes to add that element of refreshment.

Some people are scared of offal - where do you suggest they start?
Chicken liver parfait is quick, delicate and quite a good-looking thing to have on a plate (a piece of tripe looks like a piece of tripe - there's no hiding it). I serve mine with crusty bread and maybe some pickled sour cherries. Otherwise, sweetbreads, because they sound sweet and cute, even though it's a pancreas or thyroid gland.

This is our fast issue here at GT - what's your fast favourite?
I like a whole lamb, boned out and stuffed with its shoulders and legs and chucked on a spit. It's not exactly fast, granted, but while it's on the spit, it does all the hard work for you. We do it low and slow for anywhere between four and five hours. A little baste with some bay leaves, kitchen olive oil and honey, then let it cook while you sink a few cold ones. That's my kind of fast food.

The Daniel O'Connell, 165 Tynte St, North Adelaide, SA, (08) 8267 4032



Newsletter

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

Latest news
What to order at Barangaroo House
14.12.2017
Morgan McGlone to open a New York-style grill in Melbourne
12.12.2017
Our favourite dishes: December 2017
11.12.2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
11.12.2017
Andrew McConnell is taking over NGV this summer
07.12.2017
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
06.12.2017
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.

Listen
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...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...