Q & A with Christopher Hogarth – Chef Papi Chulo

Christopher Hogarth and Patrick Friesen

Chefs Christopher Hogarth and Patrick Friesen head up  Manly’s popular South American smokehouse Papi Chulo (and the new Queens Hotel in Enmore).

We caught up with Christopher Hogarth to get his take on his favourite places to visit in Sydney and to find out what he’s most looking forward to at March into Merivale!

Q: Where do you go to get a great cup of coffee (or tea if you’re not a latte lover)?

Kingswood Coffee located in World Square.  ‘Double ristretto, please!’

Q: If you could only eat one last meal on this earth, where and what would it be?

Mum’s roast lamb with all the trimmings.  I’d eat it by the open fire in the backyard at Bridport (Tasmania).

Q: Please share with us your 5 all time favourite restaurants or bars in Sydney.

  1. Ms G’s – great original food, awesome drinks and tunes and one of the best views of the CBD.
  2. Rockpool Bar and Grill – dry aged beef with sides and splash out on the huge wine list.
  3. Golden Century – live seafood in the middle of the night.
  4. Chioscco by Ormeggio – BYO amongst the super yachts, seriously good and cheap.
  5. The bar on the fast ferry – either to or from the city, a cold beer always tastes damn good crossing the heads.

Q: If you had visitors in town, where would be the first place you’d take them to dine and/or drink?

Slip Inn beer garden for a cold pint and a few tacos.

Q:  Where do you buy your produce in Sydney?

Vic’s Meats, Havericks Meats, Murdoch fresh produce, Waterside fresh produce, Fireworks Foods, Red Claw Seafoods, Southern Fresh Seafood, Vestment picklery.

Q:  What inspired your passion for food and what does food mean to you?

My upbringing inspired my passion for food.  My father’s from a sheep farm and my mum is an exceptional cook.  My youth was spent fishing whenever I could and though going out to a restaurant was a rare occasion I loved everything about eating out. I started cooking at home with my mum and grandmothers at a young age. Food to me is a means to support my family and something that brings everyone together.  My life is food.

Q:  What do you want your ‘food’ legacy to be?

Great lamb!

Q:  Tell us something not many people know about you!

I’m Tasmanian and very proud of it!

Q:  What events are you most looking forward to at March into Merivale this year?

The Coogee Foreshore Festival and Wok On.  Hope to see you all there Sydney!

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