Issue link: http://viewer.e-digitaleditions.com/i/131994
closeup Image: Anthony Ong developed a strong passion for Mexican food. Asian influences on food here are just a natural process because of the proximity to Australia." That's not to say homegrown influences don't get Perry equally excited. He loves the produce and varied culinary offerings of Australia, and he loves to travel to experience as many of them as possible. "I really love Kangaroo Island," he says. "At Southern Ocean Lodge, I remember sitting around a fireplace, surrounded by glass windows, sipping on a glass of wine while the waves below smashed on the rocks. The rugged beauty of it. Being there just makes you in awe of nature and the absolute beauty of Australia." need hi-res "My family and I always explore little pockets of Australia and enjoy so much great food from those 'holes in the wall'" . Perry says he has so many great food memories from Australia that it would be impossible to list them all. "Barbecuing kangaroo on Kangaroo Island, cooking local produce outside over a fire, under the stars, in the Barossa Valley with Maggie Beer … amazing!" he recalls with a smile. "But what I also love about Australia is the small ethnic places: the little Korean joints and Thai places. My family and I always explore little pockets of Australia and enjoy so much great food from those 'holes in the wall'." Food and places are inextricably linked in Perry's life. He waxes lyrical about his great affection for Melbourne and how, lately, after opening Rockpool Bar & Grill in Perth, he's begun to really appreciate and love being in the Western Australian capital. But there is one place Perry will always call home, and it's where his world-famous flagship restaurant, Rockpool on George, will – he hopes – always be. "Sydney is just one of the most beautiful places on Earth," he says. "I can't imagine ever living anywhere else. It is such an amazing city and every day, I feel very grateful to live here." 14 Top to bottom: Perry at Rockpool on George; Perry's lamb saddle and Bo Ssam (aka pork shoulder) dish with celery, wheat infused soy beans and tea-smoked mussels.