In the Press

 
 

Mist:Adelaide in Review

...US expat chef Gavin Baker is at the helm tonight. Gavin is the ‘Baker’ in the Walker Evans Baker Restaurant Group, a company responsible for a series of Melbourne restaurants including Bar Nacional. He was previously sous-chef at Heston Blumenthal’s The Fat Duck and also worked at La Cote Basque in New York (one of the settings in Truman Capote’s unfinished Answered Prayers) and at Justin Timberlake’s restaurant, Chi, in LA.

Tonight’s dinner forms part of Gavin’s The Mist Project, described as a “guerrilla restaurant that produces incredible food and an incredible experience as it travels across the globe.”

 
 Photo:  Matt Oldfield

Taking Jungle Cuisine to the Restaurant Table 

Gavin Baker may have been born and raised in North Carolina, the home of barbecue and spare ribs, but his epicurean journey has seen him set up a new restaurant in Australia inspired by The Fat Duck (where he worked alongside Heston Blumenthal), join in pig hunting expeditions in the jungles of Bali, and spend time in an illegal Thai spearfishing commune.

 

CONCRETE PLAYGROUND TALKS MEAT WITH GAVIN BAKER

Little Hunter, a newcomer to the Melbourne dining scene, has been creating quite a buzz. Their bread made with chicken skin and chicken fat (yes, chicken fat) is gathering somewhat of a cult following already. When they aren't serving up bread from our dreams, curing and smoking meat is their strong point. American-born Gavin Baker is bringing a Josper charcoal oven, one of only three in Australia, to the party and preparing meat like no other.