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The line between chef and artist is tenuous. And it’s one that Josh Harris toes on a regular basis.
The executive chef of The Line & Label in Port Lincoln, Australia, is just as comfortable with a paintbrush in his hand as he is with any cooking implement. For Harris, creating art and constructing a dish are similar endeavors.
“I start with a simple idea or ingredient and experiment with different flavors, colors and textures until I have the right combination,” Harris said. “I’m very fortunate in the way that I have a creative mind that never switches off.”
That creativity comes to fruition at The Line & Label, a restaurant that sits on a 35-acre block of land that used to be a winery. Still on the premises are 120 rows of vines, 40 fruit and vegetable beds, chickens and 400 fruit trees. Farm-to-table is but a few steps away.
“I’m very fortunate to be able to work directly with the farmers, fishers and growers here and this results in the development of new creations every week,” Harris said. “With all this inspiration, it can be difficult sometimes what dishes to put on the menu. So we’ve decided to change the menu every month.”
Port Lincoln, which sits on the Southern Coast of Australia, holds the title of the country’s seafood capital.
“The cold and pristine waters of the Eyre Peninsula are home to some of the best seafood in the world,” Harris said. “We also have some exceptional pork and beef in the region. Our ethos is simple. If it doesn’t come from the Eyre Peninsula, then it doesn’t go on the plate. It’s the ultimate fresh and local concept in full effect.”
Not only does that unique environment allow for greater creativity, it also means access to rare ingredients. And Harris isn’t afraid to experiment.
“I think our ocean jacket snout is not only a crowd favorite, but has also become somewhat of a signature dish for us. Its natural flavor and texture is remarkable. And the fact that we are currently the only restaurant in Australia – possibly the world – using this particular product adds to the uniqueness of the dish.”
When it’s time to take a break from the kitchen, Harris is pursuing his other passion and cooking up street art. What started as a hobby two decades ago has turned into a second outlet for expressing his creativity.
“I started painting graffiti in 1998, but it’s only been in the last five years or so that I’ve really tried to dedicate as much time to it as possible,” Harris said. “For me, it’s a fantastic form of relaxation. I love fishing and riding four-by-fours with my family and friends, as well as collaborating with other artists. But the solitude and tranquility of painting by myself is awesome.”
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