South Australian influence: Blackened barramundi

Chef Raymund de Ocampo is better known as Chef Sunny of the popular TV show Sunny Side Up. Dressed in a bright yellow coat with hair tied up neatly in a ponytail, he takes his audience at The Oberoi's Le Jardin restaurant on a quick culinary tour of Australia. 

As we sneak a peek at Tasmanian salmon, scallops, salmon caviar, aqua oysters, rock lobsters, deep sea crystal snow crabs and barramundi piled high on his work table, he dons his apron and gets cracking.

Suddenly, he breaks into a smile and informs us that he's even tasted kangaroo and crocodile meat. Everyone digests that bit of information with a gulp and one brave soul wants to know if he needs special spices and sauces for the meats. 

"I use bush peppers, olive oil, lemon myrtle, pepper berries, truffles and lemon grass for meat and seafood.
Beginners can try the Bush Tucker range of condiments till they get the confidence to experiment," advises the maverick chef.

"Christmas is our summer time, so aboriginals love grilled fish marinated with crushed native herbs and a dash of lemon," he adds. 

Chef Sunny specialises in French, Mediterranean, Modern Australian and Modern Asian fusion cuisines. "My mum says I was born in the kitchen. Cooking food is all about sharing happiness. Chefs are like storytellers. Every dish has a story behind it. I treat my food like a lady. I serenade and kiss my creations," he explains.

In less than an hour, he has cooked up a feast of freshly shucked South Australian oysters, blackened barramundi (barramundi fillet cooked with red roasted tamarind, and served with tea-spiced tiger prawns and sweet potato, on a spinach puree base), and Macadamia tartlet of fromage blanc with rosella petal coulis (dessert made with mascarpone and ricotta). Rare food made by a rare man.