At The Table is a conversation series about hospitality. Here, we invite friends to share their thoughts on food, drink, tradition, and the things that bring us together. For this edition, we’re joined by chef and founder Sinclair Scott of Sinny’s Condiments.
Sinny’s Condiments began in Melbourne in 2020, born from chef Sinclair Scott’s passion for great food and even better condiments. After 15 years in professional kitchens, Sinclair realised one thing: he was always reaching for mustard. What started as a small-batch project made for friends and family soon grew into a full condiment business. Every jar of Sinny’s is made locally using a traditional stone mill and carefully selected quality ingredients.
In this edition, Sinclair brings us meals from his travels in Oaxaca, where he ate memelas at the local market and plans tostadas with crackling for tonight. He reflects on early memories watching his grandmother cook, the lessons from collaborators and friends in kitchens over the past decade, and the small, comforting dishes—like a humble potato gratin—he returns to again and again.
SINCLAIR SCOTT
What’s on your personal menu today?
I am currently travelling through Mexico and in Oaxaca de Juárez. The food scene here is incredible, filled with fresh produce and deep flavours. Today started off with a cold brew at Onno cafe then a trip to the market (Mercado 20 de Noviembre) for a Oaxacan classic dish called memelas, which I have eaten an embarrassing amount of so far. What I’m planning to eat next is at Lechonita de Oro for a tostada topped with braised pork and a healthy covering of crackling.
what is your earliest memory of food?
Sitting on a little green chair in my grandma’s kitchen watching her cook.
who defined your idea of hospitality?
I’m incredibly lucky to call a lot of talented people my friends. Over the last 10 years I’ve worked with Lindsay and Louis at Akimbo Bakery and Angus from Fin Wines. We’ve collaborated on events together, we’ve cooked, we’ve shared and all 3 have been big supporters of Sinny’s Condiments. The biggest takeaway has been the lessons I’ve learnt about starting a business of my own. Having such accomplished and knowledgeable friends who I can learn from and lean on has been such a gift. .
SINNY'S CONDIMENTS
share a meal that transformed you:
My grandma taught me how simple food can be the most transformative. She made some of my favourite meals which are all tied to memories of holidays in the Blue Mountains and being around family. The standout being a crouton topped with cottage cheese wrapped in an anchovy and topped with a stuffed green olive. So simple but it taught me to never underestimate the power of simplicity.
what is always available in your kitchen?
Maggi liquid seasoning, Kewpie mayonnaise, Lao Gan Ma, lots of mustard, and a couple of sharp knives.
what's your best piece of hospitality advice?
Start small. There’s no need to jump to elaborate meals that require a multi page recipe and hours of cooking. The things I enjoy making most are straightforward and uncomplicated. Get some small wins to encourage you like making a tasty dip to share with friends over a packet of chips or nailing a good toasted sandwich.
sinny's cheesy potato gratin
There’s one thing I always come back to and it’s a creamy, cheesy potato gratin. In my early days of being a chef I learnt how to do this well and now it’s my obligatory contribution to every Christmas, birthday lunch and is often the thing my partner requests most. A meal that I’m always sharing with loved ones, naturally feels like home to me.
Serves 6—8
Ingredients
• 1.5kg royal blue potatoes (any starchy potato will do)
• 1 cup milk
• 1 cup thickened cream
• 2 shallots sliced
• 2 cloves of crushed garlic
• 1 sprig of thyme
• 300g gruyere cheese
• 2 tbsp Sinny’s Everyday Mustard
• 2 tsp salt
• ½ tsp ground black pepper
• 2 tbsp olive oil
Method
Step 1.
Preheat oven to 180 degrees (both fan forced and standard ovens)
Step 2.
Place sliced shallots and garlic in a saucepan with olive oil and gently sweat until soft and translucent. Avoid browning.
Step 3.
Add milk, cream and thyme to the saucepan with onions and garlic and bring up to a gentle simmer. After 5 minutes turn milk and cream mixture off and remove any stems of thyme. Then add Sinny’s Everyday Mustard and give it a good mix.
Step 4.
Peel the potatoes and slice on a mandolin or as thin as you can get them. Add the sliced potatoes to a large mixing bowl, add salt and pepper and pour over the warm milk and cream mixture and give a thorough mix.
Step 5.
Add potato mixture to a baking dish that allows it to be relatively close to the top. This will ensure you get a nice layerage. Press and move the mixture in the dish making it as even as possible. Cover Gratin with baking paper and a tight layer of foil. Cook for 1 ½ hours or until you can put a knife through without any resistance.
Step 6.
When the Gratin is cooked, uncover and add the grated gruyere. Place back in the hot oven but switch to grill mode. Keep a close eye on it as you just want the cheese to melt and go golden brown. Stand for 10-15 minutes before serving and no harm making this a day earlier.
