Desert island dishes

Desert island dishes

Terran Hamilton has been head of food at Bear for the past 18 months. He has a background in hospitality, but his true passion is obvious from the various street food and fast casual dining expos you will find him exploring. His knowledge of taste combinations, exciting cocktail recipes and his ability to create something from nothing is extremely impressive. In short, he’s the ideal person to ask if you want a recommendation for somewhere great to eat or drink…

Bacon improves everything and (let’s be honest) belongs in its own food group. It’s a tough call between a big, crusty white roll full of bacon and brown sauce, or classic American pancakes topped with super crispy bacon and heaps of maple syrup.

Rice pudding
It might be a controversial opinion, but I think the thicker the skin on top, the better. Add a big scoop of clotted cream ice cream on top for the ultimate comfort food. Mmm, just like my nan used to make.

Pad Thai
I love the freshness of this dish. I tend to make mine vegetarian, with loads of beansprouts, pak choi and mini corn. It’s really important to find good quality tamarind paste and palm sugar to make it properly. Cook everything quickly and serve straight away with looooads of coriander.

Korean BBQ burrito
I found a great little fusion food stall at a food festival a few years back, and their Korean BBQ burrito was incredible! Just the right amount of gochujang kick, with a generous helping of beef brisket and kimchi rice. If being stranded on a desert island is the quickest way for me to taste one of these bad boys again then sign me up!

Green chilli zhoug
Zhoug is one of my favourite sauces. It’s made from green chillies, garlic, parsley and coriander – so simple, yet packed full of flavour. It’s A-MAZING drizzled over some Greek yogurt with a good quality olive oil, then mopped up with flatbread.

I know it’s an obvious choice, but you just can’t beat a naturally processed Yirgacheffe brewed using an Aeropress – there’s no way of getting nine bar of pressure on a desert island!

Birthday cake
If I’m stranded on a desert island, I’m going to need cheering up. What better way is there than making my own Wilson, giving him a party hat and getting him to sing me Happy Birthday while I tuck into some buttercream and jam?

Equal parts gin, Campari and sweet vermouth, with an orange twist. Probably the greatest drink to have on a hot day… what do you mean there won’t be an ice machine?

What luxury item would you take with you?
A parasol. I am pretty ginger.

And what book?
Scar Tissue, the autobiography by Anthony Kiedis, lead singer of the Red Hot Chilli Peppers.

And what one dish?
Pad Thai, I could easily eat this every day – and I would hopefully find some interesting tropical additions on the island!