A Night with Colin Fassnidge

A Night with Colin Fassnidge

Story by Kim Parnell

We were lucky enough to have the very charismatic and debonair Celebrity Chef, Colin Fassnidge visiting our region recently, thanks to our very own Dan and Steph.

Colin Fassnidge is a Chef of Irish heritage, an Author, and a Judge on the popular television show MKR.

Colin was invited to the Fraser Coast as part of a fund-raiser called, ‘One Night with Colin’ which was raising funds towards Dan and Steph’s ‘Big Red Car’ in the Dunga Derby. This is a major event for local charity Rally for a Cause.

The event was a sell out, and Colin was a huge hit. Before, during and after dinner he posed for many photos with his fans, glass of red wine at hand. He was extremely down to earth, and has a very quick wit. One thing for sure, every single one of the guests certainly had their ‘ One Night with Colin’, and it will be talked about for years to come.

What was your childhood like growing up in Dublin?

Great, same as anyone else’s in the 70’s and 80’s. Not much cash floating around but we had some great times.

How old were you when you decided that you wanted to be a Chef, and who was your inspiration?

I was 12. I picked up a copy of a book called White Heat – saw this long curly haired guy with a cigarette looking like a rock star and I wanted to be that – well without the cigarette. His name was Marco- Pierre White.

Do you have any words of wisdom for those wishing to follow in your footsteps?

Believe in yourself, work hard, have pride in what you do. I’m a chef first the rest just happened.

How has your role on MKR impacted your career during the last few years?

It has provided a lot more travelling opportunities that may not have happened otherwise – I wouldn’t be here in Harvey Bay attending the dinner if it wasn’t for MKR.

I read that you are part owner of 4fourteen. How do you balance life between your career, appearances and family?

I am an owner at 4fourteen yes and I do spend time in the kitchen and on the floor there on any given night I am in Sydney. The Balance comes from having a good team at the restaurant, one that I trust to do the job as if I was there. The family let me know when the travel is too much and usually pull the breaks if needed.

What do you cook at home that you never cook at the restaurant?

Pasta, Lasagne and Spaghetti Bolognese it’s an easy family friendly dinner

When you are designing a complete meal what factors do you take into account, and how do you achieve harmony and balance?

Where is it, who’s eating it, climate, local produce available and who’s cooking it

Do you have a special message for the people of the Fraser Coast?

Drink and be merry

Can you share with us a kitchen disaster/ or a funny story from your own restaurant?

I do that better in person, glass of red in one hand.

What is your regular comfort food?

Pizza and a bottle of red wine.

If you were stranded on a desert island what five foods would you want with you, and what would you make?

300 coconuts

Pig

Bottle of Pinot noir – screw cap

Tub of ice cream

Salt and pepper.

Cook the pig in fresh coconut, tie all shells together, Eat ice cream and drink pinot as I sailed the raft away from the island

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