Rugby World Cup: Aussie chef expects to see All Blacks roasted

Australian Chef Neil Perry hopes the pressure will be too much for the All Blacks. Photo / Supplied

One of Australia's top chefs, who is heading to New Zealand next month, is picking the Wallabies to slice and dice the All Blacks in tonight's semifinal crunch match.

Neil Perry, co-owner and executive chef of Australia's Rockpool restaurants, says All Black nerves may be shredded in the heat of battle.

"The pressure will be immense," said Perry.

"I'm just hoping that your boys feel all that weight on them today. I think it will be the best game of the World Cup. Go the Wallabies."

However, Kiwi chef Michael van de Elzen, star of The Food Truck, said the Wallabies were like creme brulee - hard on the outside but soft in the middle.

"The Australians took an absolute battering against the South Africans last week and I don't know if they will recover."

In contrast, the All Blacks hadn't encountered a really hard match yet, van de Elzen said.

"I wouldn't say we're like mutton - more like a bouncing lamb roast. The team will be fresh and ready."

Perry will make his first visit to New Zealand in nearly a decade on November 13, cooking a five-course feast at The Farm at Cape Kidnappers in Hawke's Bay.

First up is ceviche with snapper, followed by duck galantine with pickled vegetables and brioche and then the renowned Rockpool lobster congee.

Afterwards, Perry will serve salt crust baked groper, and a meat dish of wagyu steak, or perhaps lamb. This will be finished off with a "bavoir" mousse dessert. The price for a couple, including a night's five-star accommodation and a round of golf, is $1840.

Perry had been expected in New Zealand last year with celebrity chef pals Heston Blumenthal and Thomas Keller, but pulled out because of commitments with Qantas.

His Rockpool restaurant, co-owned with Kiwi Phil Wood, was named Sydney's best restaurant by the city's Time Out guide last year.

As well as owning seven restaurants, Perry creates the Qantas business-class menu.

He said the latest trend in Sydney restaurants was a return to "natural cooking" with charcoal ovens now popular.

There had been a shift towards South American and Middle Eastern influences lately, but Perry's primary inspiration in cooking was still Asian cuisine.

"I think the reason we have done so well is because we incorporate those flavours so well."