Karena… that’s me. I am the chef and owner of Salopian Inn, we have a really unique restaurant that is plonked right in the middle of the gorgeous McLaren Vale. We have created a style of hospitality that is uniquely our own and very much driven by what we grow in our garden.

What is your idea of perfect happiness? Hot summers day, tomato salad from the garden, G&T in hand.

What is the purest thing you have ever tasted? Oyster straight from the ocean off Kangaroo Island...pristine, briney perfection.

What is the best thing you can do with your hands? Roll dumplings...lots of dumplings, and hold the hand of someone who needs it.

What was your first experience with sustainable eating? Growing up with my mum... he can make something out of any garden for dinner.

What do you love most about what you do? That it’s ever-changing; I never stop learning.

What do you consider the most overrated ingredient? Caviar.

What’s the best thing you’ve ever been taught? To listen.

Is there anything you don’t particularly care to eat? Food cooked without love or care.

If you were to die and come back as a person or a thing, what would it be? My dog!!! He has the best life.

When was the last time you ate out, and where? soi.38 Adelaide...it was excellent.

Are there any mentors or food heroes you would like to thank? Oh wow, that is a long list. Kylie Kwong, Alla Wolf Tasker are both standouts.

What are your favourite books or cookbooks? Flavour Thesaurus by Niki Segnit - a great, creative thinking book.

What is the dish on your own menu that most engages you? It still is the prawn dumplings – the mediation whilst rolling, and they always taste so good.

What do you make from scratch? Most things.

What would you be doing if you weren’t doing what you are doing? Not sure really…

How do you like to spend your day off? With my family...three boys who are awesome fun.

What does success mean to you? That I grow something that brings the team along with it, that those around me grow and benefit.

What is your current obsession, the thing you think about at 3am? Reducing meat on the menu and staying commercially viable.

What are the qualities you most admire in others? Kindness and patience.

Can you tell us something we don’t know about you? I am almost a black belt at karate.

Which three words best describe your cooking style? Honest, generous, vibrant.

If you could eat only one thing today, what would it be? Salopian sourdough.

What do you see when you think of the cuisine of your own country? I see creativity and lateral thinking...I love what I see.

Which producer or supplier really brightens your day? My rabbit bloke, shoots and cleans them himself.

Which words or phrases do you most overuse? F@%*.

Which talent would you most like to have? Speak another language.

If you could change one thing about yourself, what would it be? I would be calmer.

What do you think the food of the future will look like? In terms of global food culture, really bad if we don’t get our act together.

Do you have a motto or mantra? Row your own boat.

What is your number one sustainability tip or trick? To set your purpose of sustainability and then bring every decision you make back to that purpose.

Salopian Inn