Clancy Atkinson is a Sydney based chef, food writer & stylist who passionately encompasses all aspects of the food industry. Clancy’s food and recipes have been featured in such publications as Gourmet Traveller, Feast, InStyle Magazine, The Wentworth Courier and The Daily Telegraph. He learnt his trade working under several Michelin starred and high profile chefs before completing his training in Brisbane under “one of Australia’s greatest chefs” former Versace Executive Chef Russell Armstrong.
At Your Table would not be able to function without the skill and creativity of the amazing chef’s we work with.
This ongoing series, “Chef Spotlight”, is a chance for you to get to know the faces behind the food, a chance for us to say thanks to the chef’s who make At Your Table succeed!
Aside from being one of our most popular Sydney based Chef’s, Clancy Atkinson also heads up our Sydney event Catering.
We got together with Clancy this week, opened a bottle of red and quizzed him on a few of his motives.
Here’s what he had to say!
Where do you call home now?
Do you find where you are living affects your influences and cooking style?
Yes! Sydney is a world class city with an incredibly diverse & vibrant food scene. I travel with my work overseas at least 4 times a year, however I always find Most of my influences actually come from living in Sydney.
At what point did you realise you wanted to cook professionally?
When I was around 16 years old.
What is your favourite thing about cooking for someone in their own home?
The personal, intimate nature of cooking for a small party along with the trust aspect.
What’s your favourite thing about cooking at a large catered event?
The excitement of producing consistent, high quality food with lots of buzz & adrenaline.
What 5 ingredients would we find in your cupboard, at the ready for a last minute dinner party?
Extra virgin Olive oil, Lemon, Garlic, Parmesan, pasta
Which food trends have caught your attention recently and why?
The understanding & use of Nuts, they are a unique ingredient-full of texture & flavour. Also the increasing interest in native Australian ingredients.
If you could have any chef cook for you at home who would it be?
Mike Eggert from the Pinbone Collective, probably the most exciting Chef in Sydney right now.
What is your favourite cocktail right now?
What makes the perfect at home dinner party for you?
Good company, good food, good wine & candle light.
What’s the number one lesson you have learnt from cooking small intimate at-home dinners?
Be prepared for anything-there is nowhere to hide, you have to think 10 steps ahead at all times.
What was the best meal you have had recently and where was it?
A dish of sautéed mushrooms & seaweed broth at Pinbone
Which 3 canapés would we find at your next catered party?
Dependant on seasonality, but lets go with,
1. Prosciutto Di Parma, pickled crimson grape & gorgonzola cream tart
2. Poached white chicken, sweetcorn & asian herb slaw, crisp brioche
3. Buffalo mozzarella w peas, pecorino & mint, olive oil crostini
What 3 quick tips would you suggest for at home cooks throwing a dinner party?
1. Keep it simple.
2. Serve shared dishes as it encourages conversation.
3. Serve a nice cheese plate for dessert-no fuss, easy to prepare and impressive.
What is your earliest kitchen memory?
Making scones with my grandmother.
If you were not a professional chef what would you be?
An interior designer.
What is your go to meal for getting you out of the dog house?
Miso glazed tuna with shaved raw vegetables, brown rice & ponzu
What’s your favourite kitchen gadget?
My chef knife-always have a sharp knife in your kitchen.
Strangest and most unique thing you have ever eaten?
Tukil-a Timorese Goat stew, made from a braised whole goat.
What excites you the most about the launch of ‘At Your Table’ event catering?
The opportunity to cater for more corporate events, and cook in some new, interesting locations.
Amongst the many caterer’s in the city, what sets you and your team of chefs above the rest?
Attention to detail, the bespoke-intimate nature of our service & our handcrafted canapés.
Well Clancy, thank you for taking the time to sit and answer our questions!
If you would like to get to know Clancy a little better, take a look at his menus and book him for your next dinner party or catered event in Sydney!