Meet Simon Palmer – he’s a chef from the Session Canteen who is heading up our resident kitchen at the Brisbane brewery for the next month.
Tell us a little bit about yourself and your background
I’m originally from Newcastle and worked in Brisbane restaurants Urbane, Gerard’s Bistro and e’cco bistro throughout my career. Outside of work, I spend my time with my wife and two girls.
What inspired you to get into cooking?
I started cooking as a job but quickly grew to enjoy learning new techniques and flavours.
How long have you been in the industry?
I have been in the industry for over 18 years, starting out as a kitchen hand.
Tell us about your unique style and what aspects drew you towards this.
Through the experiences and mentors I’ve had, simple but strong flavours have come to be front of thought in my cooking. I really enjoy getting the most out of every ingredient I use.
What ingredients do you like working with most and why?
I love the challenge of cooking octopus to perfection and the endless pairing of different flavours and textures that work with it.
Anything special that we might see on the menu over the next couple of months?
I am hoping to perfect bacon cheeseburgers for a late-night special using the fried cheese donut recipe to make the buns.
What are you most looking forward to when taking over our Canteen?
I’m really excited about working with like-minded people and giving an alternative to the usual boring brewery food offering.
What’s your favourite knock-off beer?
Definitely the Green Coast Lager, one is never enough!
Shoestring fries with sea salt & house aioli (GF, VG) $9
Grilled corn with smoked pepper & lime oil (GF, VG) $9
Pumpkin hummus with spicy chickpeas & chargrilled pita (VG) $10
Popcorn chicken with house chipotle mayo (DF) $13
Pita pockets with pickles (2) $16
Roasted veg & couscous with pumpkin hummus (VG)
Spiced beef with pickled red cabbage slaw & yoghurt tartare
Grilled pork dan dan noodle bowl (DF) $18
Black bean & tofu chilli, edamame & rice noodles (GF, DF) $18