Chef of the Month
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Ayhan Erkoc of The Manse Restaurant, North Adelaide
Meet Ayhan Erkoc, chef of The Manse Restaurant and creator of its award-winning modern French menu using only the finest seasonal ingredients and contemporary techniques. The Manse was awarded Best Fine Dining and Restaurant of the Year at the 2008 South Australian Restaurant and Catering Association Awards.
Five Courses with Ayhan Erkoc
- Starting out. “I grew up cooking, I’ve got a large family and cooking for them pretty much started it off. So it ended up
being around 15-20 people for breakfast on a regular basis, then dinner too.” - Love what you do and do what you love. “I like seeing family, groups of people, enjoying eating. It’s a bonding
experience, dining has always been a family and friends kind of experience and so that’s why I enjoy what I do.” - Creating special recipes. “The way I create my recipes is basically trial and error. We have ideas everyone puts
forward and we just try them out and make adjustments, as we need to. We usually make a list of ingredients that
will go with the base product, and just keep adding to see what works with it… that’s how we end up with a dish.” - Australian advantage. “We’re not restricted to one culture, it helps having many cultures here, so that helps our
food evolve as well. I’ve got no doubt that in the future Australia will be in the top three of dining destinations in the world.” - Finishing touches. “We need to put the “wow factor” in because people are coming here with high expectations, so
finishing touches are very important to what we do here.”
