New Zealand native and Sydney-based chef Jason Roberts loves to cook and travel -he’s made a career of it and still fleets between New York and Australia showcasing his passion for cuisine.
Next month, Roberts heads to Chicago to cook sustainably grown premium saltwater barramundi for a special omakase evening at Miru.
As ambassador for the brand, Roberts will showcase the Northern Territory’s Humpty Doo speciality – farmed halfway between Darwin and Kakadu National Park.
He spent seven years of his career as an Executive Chef at Bistro Moncur in Sydney, where he was immersed in the traditions and techniques of French cuisine, and continues to bring his skill in the kitchen wherever he goes.
Jason Roberts spoke to The Write Drop for our At The Bar series.
MY CITY
I love Sydney. I moved here in 1991 to start my career as a chef, and I fell in love with its beautiful beaches, diverse culture and food scene. Even after all these years, I feel like I’m still discovering something new when I’m out and about and I get so much inspiration from the people I meet and the places I visit.
FAVOURITE FOOD MEMORY
As you can imagine, with 51 years of eating experiences, it’s hard to pick just one. However, I recently caught up with a good mate, Amber Doig, at her restaurant, The Butler in Potts Point. We shared a masa-coated Humpty Doo Barramundi fillet, served in a tortilla with ravigote sauce. The tender flakes of iconic Aussie barra held their own against the crisp masa coating, while the sauce delivered just the right amount of zing. It’s the kind of dish that lets the ingredients do the talking—honest, real, and made to be shared. What made it truly memorable was the moment itself—real connection, great conversation, and the simple joy of sharing a meal with another human being. That, to me, is what makes the dish worth raving about.
FAVOURITE BAR
I’m a huge fan of Bessie’s in Surry Hills. I love a Negroni made with mezcal. I’m not sure if it’s on the menu, but they make it for me when I drop in. The team behind Bessie’s, Morgan McGlone and Nathan Sasi, understand hospitality and they have a firm grip on respect for the industry and the people working in it.
DRINK THAT DESCRIBES YOU
Water – the OG cool drink.
BEST HANGOVER CURE
Cold shower, followed by an ocean swim and then a 100-kilometre ride through a National Park – or a bacon and egg roll loaded with tabasco sauce.
BEST INTERSTATE BAR
Sante cocktail bar Toowoomba – old school hospitality, amazing calvados selection – loads of theatre! Highly recommend.
OVERSEAS BAR
Miru is a Japanese restaurant and bar in Chicago with spectacular views of both the Chicago River and Navy pier – I also happen to be hosting an Omakasi dinner there in late May for No Kid Hungry (@nokidhungry) with chef Saadon and Leanne Murakami. I’m actually going to be showcasing barramundi and infusing a taste of Australia as part of the Japanese inspired menu.
FAVOURITE WINE
I recently enjoyed Bessie’s last bottle of a 2022 Chablis APPELLATION CHABLIS CONTRÔLÉE.
FAVOURITE WINERY
Carillion Wines in the Hunter Valley – it’s definitely an overnight experience, with the winery located next to one of my favourite old school French Bistro’s – Bistro Molines.
NEXT DESTINATION
Heading back to the Top End for a little rest, research and relaxation with my good mates at Humpty Doo Barramundi. There’s something special about being where the magic happens—seeing first-hand the passion and care that goes into growing these beautiful fish sustainably, and in the spiritual home of the barramundi, the NT. Humpty Doo
Barramundi really is Aussie seafood at its best and a true family business in every sense of the word. Hoping to get the team around an open fire, roasting whole barramundi and sharing more special moments together.
