Manu Feildel says he was HORRIFIED by Australian food when he first arrived in the country after working in London and perfecting his skills as a young chef
Manu Feildel might be known in Australia as a former judge on the hit show, My Kitchen Rules, as well as Australia’s Got Talent.
But before coming to Australia and becoming a TV star, Manu spent many years in London perfecting his skills as a young chef.
Speaking on The Crackling podcast this week, Manu, 46, said that when he first arrived in Australia in his late twenties, he was absolutely shocked by the food.
Shocked: Manu Feildel says he was HORRIFIED by Australian food when he first arrived in the country after working in London and perfecting his skills as a young chef
Speaking in particular about the quality in seafood in Australia after having worked in a seafood restaurant in London, he said he couldn’t believe the some places in Melbourne would serve deep fried fish and defrosted oysters.
‘Knowing I was on a huge island, I was hoping to work in a seafood restaurant again but I couldn’t find a place I was attracted to,’ he said on the podcast.
‘I remember the seafood platters in Melbourne 20 years ago was deep fried fish and defrosted oysters and it was just like, I was shocked, I was like, “what’s going on?”
Not what he was used to! Speaking in particular about the quality in seafood in Australia after having worked in a seafood restaurant in London, he said he couldn’t believe the some places in Melbourne would serve deep fried fish and defrosted oysters
He said he got another job with a boss who knew a lot about seafood and then moved to Sydney and got a job at Bondi, where he had the ‘best time of my life.’
About cutting his teeth in London, Manu said: ‘The head chef was just an a**ehole… but I don’t regret any of this time, it makes you tougher and strong and makes you deal with anything in the future.’
In November last year meanwhile, Manu launched a scathing attack the ‘dying’ food scene Down Under while talking to The Daily Telegraph.
Scathing: In November last year meanwhile, Manu launched a scathing attack the ‘dying’ food scene Down Under while talking to The Daily Telegraph
‘It is crap. Look at it, the rent is going up, as we know staff pays are going up, the drought so the food is going up and there is very little margin,’ he said.
He added at the time that he felt the industry was ‘dying’ and he’s better off in television than being a restaurateur.
Manu told the publication: ‘It is tough and the public just wants more and more and they don’t want to pay more either so it is a very difficult time for the restaurateurs.’
He added: ‘Only the big ones are surviving and all the little ones are dying one by one.’
The chef has owned three Sydney restaurants: Duck In Duck Out in World Square, which closed in a year; Aperitif in Kings Cross, which closed after less than a year and L’Etoile in Paddington, which lasted six years.
His Melbourne eatery, Le Grand Cirque, which he opened with MasterChef judge George Calombaris, closed after four months and some bad reviews.
What do YOU think? He added at the time that he felt the industry was ‘dying’ and he’s better off in television than being a restaurateur