Staying with our coastal theme but moving to South Australia, we asked Jack Ingram, chef and owner of Kangaroo Island's Sunset Food & Wine to answer the Truth, Love & Clean Cutlery Questionnaire.

There are only two rules – you have to tell the Truth, and do it with Love...

"I was brought up in Dorset, England – a place of fine food and fantastic produce. I started working when I was thirteen as kitchen porter. My passion for food developed therein, as did my desire to grow and mature as a chef. I moved to Melbourne, Australia in 2010 and worked with Shannon Bennett at the highly acclaimed Vue de monde. I then moved to Kangaroo Island to head up Southern Ocean Lodge, but when the opportunity arose to open my own restaurant, I knew it was a dream come true to be able to cook and showcase what South Australia and Kangaroo Island has to offer."

What is your idea of perfect happiness? Champagne.

What is the purest thing you have ever tasted? Sea urchin directly from the ocean.

What is the best thing you can do with your hands? Make bread.

What do you love most about what you do? Getting to cook with amazing produce.

What do you consider the most overrated ingredient? Truffle.

Is there anything you don’t particularly care to eat? Prawns.

If you were to die and come back as a person or a thing, what would it be? An eagle.

When was the last time you ate out, and where? The Lake House in Daylesford.

Are there any mentors or food heroes you would like to thank? Not individuals, but I have been very lucky to work with many great chefs over the years.

What are your favourite books or cookbooks? Essence: Recipe from Le champignon sauvage by David Everitt-Matthias, and Daniel Clifford's Out of my Tree.

What do you make from scratch? Everything.

What does success mean to you? Creating a sustainable business.

What are the qualities you most admire in others? Dedication to their profession.

Can you tell us something we don’t know about you? I can play pool with my left and right hand.

Which three words best describe your cooking style? Local, fresh, vibrant.

If you could eat only one thing today, what would it be? Beef Pho.

Which producer or supplier really brightens your day? Every producer who really believes in what they are doing.

Which words or phrases do you most overuse? What do you think?

Which talent would you most like to have? Being able to dance.

What do you think the food of the future will look like? I think the food scene is going in a great direction, so hopefully produce driven.

What is your number one sustainability tip or trick? Source locally and seasonally.