On the grill: Rosa Dantas

We sit down with Lady Burra chef Rosa Dantas

Assignment Freelance Picture Lady Burra pesticos/tapas, Adelaide.

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Rosa Dantas

Head chef

Lady Burra BrewHouse

“Petiscos” has been added to the menu Lady Burra menu, based on Portuguese tapas “full of flavour and cooked from the heart”, says chef Rosa Dantas. Portuguese food is her passion, with the addition of modern Australian touches. 

My favourite SA restaurant (not my own) is ... Kenji Modern Japanese.

The best meal I have ever experienced was ... “Polvo a Lagareiro” a very traditional Portuguese dish done with chargrilled octopus, a beautiful hot olive oil and garlic sauce and served with roasted potatoes.

The worst meal ever was ... not saying where, but a seafood pasta that was off and made me really sick.

Ingredients I can’t live without are ... olive oil, salt, onions and garlic.

Kitchen tools I can’t live without are ... the oven and grill.

My bucket-list restaurant/food experience would be ... Dinner by Heston Blumenthal in Melbourne.

My guilty pleasure is ... Coffee. I love coffee, and use it in my cooking.

The cookbook I most love is ... My own (not published). I love creating my own recipes.

My choice of a last supper would be ... for entree a Portuguese-style octopus pickled salad, for main roasted lamb and for dessert a crème brulee. To drink, a glass of a Touriga Nacional (Portuguese red wine).

To me, food is … something special from the heart, best kept simple, using fresh local produce.

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