From sharpening knives as a kitchen hand at a local café to showcasing some of Queensland’s best seafood at the South Bank Seafood Festival, Chef Will Cowper’s approach to food is grounded in simplicity, quality produce and bringing people together around the table. Ahead of his appearance at the festival, we caught up with the chef to chat underrated ingredients, restaurant-quality fish tips and what guests can expect from his festival Masterclass.

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What first sparked your love of cooking, and was there a moment where you realised this could become your career?

My love for cooking started around family dinners and the way it brought everyone together. My first job was as a kitchen hand at a local café where my sisters had got me a job and I realised looking at the chefs that this could be a potential career path.

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What’s one ingredient you think is underrated and deserves a lot more attention in Australian kitchens?

A good quality vinegar can transform anything, from a seafood crudo, to a simple salad, a steak or even a dessert.

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At a festival like the South Bank Seafood Festival, there’s such a strong connection between chefs, producers and the public. Why do events like this matter for the hospitality industry?

Festivals like this serve as a way to introduce the faces behind the businesses, giving them a chance to express their passion for what they do. It also activates the beautiful precinct that is South Bank and gives people a reason to spend the day down here.

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What’s one simple technique or tip that instantly takes a homemade fish dish from average to restaurant-quality?

It would have to be equipment, you need a good quality pan and a fish weight to ensure even cooking and the crispiest skin.

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What’s one thing guests can look forward to from your Masterclass at the Seafood Festival?

I’ll be showcasing some of the best fish available in Australia, caught locally in Queensland and supplied by Fish Factory.

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