Photography: Christina Simons
Anthony Bourdain is having trouble finding enough white anchovies for the evening meal, but his mind is on his evening out with chefs.
“I do my job, I’m having a really good time and when I finish dinner tonight I’ll probably go hanging round with a bunch of chefs and cooks and restaurant people and get really drunk. If chefs haven’t taken me there I haven’t been there. I put myself in the hands of the local chefs. That’s who have always made my basic decisions for me in Melbourne from the very firstday that I arrived here.
“So where else does he visit in Melbourne?
“The usual chef crawk. You know, The George followed by some squalid teeny bopper place followed by the Mink, Cookie in there somewhere in the mix followed by the Supper Inn, followed The George.”
On the George: “All roads seem to lead their for chefs from the first time that I came here…that’s where I met a lot of chefs who became friends here.”
When he’s been travelling for a week and its cold and miserable, Cafe Di Stasio is the kinda place he walks into just before closing and has pasta bolognaise. “It’s like climbing into a warm bath.”Ronnie di Stasio: “He’s a fucking madman. And you have to be a fucking madman to be in the restaurant business. There should be a statue of him in the neigbourhood. In all ways he is not bogus. He is passionate about food.”
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