Restaurant: Henry Afrikas
Jeff Campbell’s love of food dates back to his Aunt Lesley’s vegetarian moussaka: it signified a move into unchartered waters for him and marked a departure from the fish fingers he was used to. Since then, Campbell has gone on to become a world class chef and is hooked on exploring new tastes, techniques and styles. He has learned from the best by working alongside some of the tops chefs in Australia and the UK, including collaborating with Jamie Oliver on his Naked Chef television programs and Naked Chef books. Most recently head chef at Mint Bar and Dining in The Rocks, Campbell’s sexy and modern cuisine is now found at the funky new Henry Afrikas in Manly.
He and his wife love to entertain, often firing up the barbie on a Sunday and having friends over for brunch or a long, leisurely lunch. When dining out he prefers Pilu at Freshwater for “the simple, but extremely tasty food and close proximity to home”; and Becasse for Justin North’s amazing food which “shows great technique and skill with interesting flavour combinations.” He is constantly inspired by Thomas Keller (of Per Se in New York) and Australia’s own Stephanie Alexander, and says that budding chefs at home should keep it simple: “a good piece of fish or local scallops speak for themselves.”
Shelley Hepworth, March 2007