Tell us about your journey into the food world. Where did it begin and how?
My journey began when I was about 19. I was working on a farm in south-west WA, the Yallingup Shearing Shed, for some friends who had taken me in. I was surfing a lot back then and one afternoon my mate Von came to me and mentioned there was a chef apprenticeship going in town. Von said it was a night-time job, so Tim mediately jumped at it. Not because I loved food or was a great cook, but because it allowed me to surf all day and work at night.
What do you enjoy most about bringing the unique flavours of native Australian ingredients to the menu?
These ingredients and flavours really represent Australia and they have been around for hundreds of years. They are sustainable, delicious and some of the healthiest foods in the world. I think in the years to come, we are going to see more of these foods, not only in restaurants but in homes and utilised in our everyday cooking.
Where and how do you source these ingredients?
Where possible we work with communities, Traditional Owners, Aboriginal-owned and-run companies, and businesses that support Indigenous people. For us, it's about understanding where the ingredient comes from, how it's sourced and the important stories behind it. These ingredients grow naturally in the Australian climate and going forward, we are going to have to adapt to the land rather than forcing land to adapt to us. There is still a long road ahead and many influencing factors, but every small step is a step in the right direction. We can learn from Aboriginal people, who have been “farming" and maintaining the land for thousands of years.
What inspired the Fervor dining experience and how would you describe it?
This story is from the Issue #41, 2022 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue #41, 2022 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
