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Be My Guest: Rustic Vibes With The Arcane Collective's Shane Osbourne

Ahead of the most wonderful time of the year, five of the city’s top chefs and mixologists invite us behind their culinary curtains and open up about some of their favourite holiday memories. We speak to Shane Osbourne of The Arcane Collective on his plans for the winter festivities.

December 14, 2021

Shane Osborn is one busy guy. This May, the Australian-born chef (the country’s first to scoop up a Michelin star – at age 29, no less) launched his restaurant group The Arcane Collective, which follows a provenance-focused, richly multicultural yet refreshingly unpretentious ethos that drives the three restaurants under its roof. The latest addition to the trio? Moxie, a plant-centric all-day modern eatery at Alexandra House helmed by Michael Smith, which joins the Michelin-starred contemporary European restaurant Arcane (where Osborn leads the kitchen daily) and the beloved Cornerstone. At home, that quintessentially Australian ease translates into the chef’s take on celebratory feasts, too.

See also: Be My Guest: Winter Aromas With St. Regis' Senior Bartender Taki Li

Photo: Shane Osbourne

What’s your favourite festive memory? 

Christmas is always the best, as I get to spend time with my family. 2011 was my all-time most memorable. Riding horses past glaciers and icebergs in the Torres del Paine in Chile was unforgettable. 

What’s a special ingredient that reminds you of the holidays? 

I love the smell of roasted carrots, as this always reminds me of my wife, it’s one of her favourite things to eat. 

Do you like to entertain at home?  

I really enjoy cooking at home for friends and family, as I get to cook more rustic and simple dishes. The secret to a good party is simple, good food that doesn’t keep you in the kitchen all night – plus plenty of good booze and great music. 

Lightly cured saba mackerel with Roscoff onion, sea grapes, tarragon oil, and buckwheat | Photo: Arcane

What drinks or dishes do you like to indulge in / whip up for guests during the holidays and why?

I like to cook dishes such as a slow braised shoulder of lamb with mountains of seasonal vegetables.

How are you celebrating this coming holiday season? 

This Christmas will be with my family at our house in the Pyrenees, France—sitting in front of the roaring fire with several bottles of Bordeaux, cheese and charcuterie sourced from our local area. This is the beauty of French life. 

Who would be your ultimate fantasy Christmas dinner party guest and why?  

[Scottish actor and comedian] Billy Connolly—the craic would be fantastic.