Some people dream of rooms lined with books, and I do love that idea too, but for me being surrounded by bottles of wine just feels right. So, sitting amongst the glowing bottles and talking to Kyle Nicol about his time in a Michelin star restaurant in London and his love of native ingredients, was absolute bliss. I have been into Rascal before to talk to Elliott Pinn who was head chef at the time and remains a partner, but he has now handed over the reins to Kyle to embark on other adventures interstate. Rascal is in good hands. Kyle is thoughtful and creative, and I especially appreciated his parting gift of a jar of kimchi and a bottle of pawpaw and bottle brush vinegar, made under his other hat of Poison and Cures and used in the restaurant.

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