All posts by David Campbell

Chef and restaurateur Dave Campbell’s career has been one filled with landmark establishments and pedigree operators. As a chef, Dave has worked with trailblazers in modern Asian cuisine including Neil Perry at Star Grill and Wokpool, Kylie Kwong at Billy Kwong and Tetsuya Wakuda, who taught him not only the finer points of being a good chef, but how to operate a high performing business at the same time. Since then, he has turned successful restaurateur in his own right, opening critically acclaimed establishment The Book Kitchen in Sydney’s Surry Hills with his partner Nicole, before moving south to open modern Asian restaurant Hungry Duck. Situated in the south coast township of Berry, in its four short years of operation, it has already become a highlight of the NSW regional dining landscape. An outspoken champion of local and sustainable produce and restaurant practices, Dave has been consistently awarded recognition for his commitment in publications such as the Sydney Morning Herald Good Food Guide. He continues to work with local farmers to bring a focus to the importance of knowing how food is produced and the process of its journey to the plate. 2012 brought with it the birth of Dave and Nicole’s latest restaurant project, Wharf Rd Restaurant & Bar. Situated on Nowra’s stunning Shoalhaven waterfront, the restaurant and bar showcases more jewels of NSW south coast produce, this time with a South American accent. Here, carnivorous gems from the Peruvian- style parilla BBQ sit alongside fresh seafood and craft beers: all the key ingredients needed to enjoy this pristine area of the world.

Hungry Duck

85 Queen Street Berry (02) 4464 2323 www.hungryduck.com.au

Wharf Rd Restaurant & Bar

10 Wharf Road, Nowra (02) 4422 6651 www.wharfrd.com.au

Dave Campbell

[email protected] Photo by: Katie Kaars

Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha

Cooking Time: 360

Australian Recipes by Professional Chefs

Slow Cooked Lamb Shoulder Lightly rub the shoulder with vegetable oil and a little salt. Place in a baking tray and into a hot oven (250ºC). Roast until dark golden...

David Campbell

November 5, 2018

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