A chef and instructor at Riverside Kitchen, Chef Stephen Bradley's cuisine is produce-driven and diverse, while sticking to the roots of the dish he creates.
"I started out as a kitchen hand during school holidays as a 14-year-old, worked my way up and then at 24 opened my own restaurant which I operated for nearly 10 years.”
Three key ingredients to a tasty dish? The key is to learn to trust your senses, not just taste, but smell and vision too. If you really watch what you are doing, see how the ingredients change through he processes, see how the aromas react with one another. And always taste as you go along – your dishes will get better and better.
How important are local ingredients to you, and why? Super important. Not all, but most things lose flavour over time, so the fresher the better. Also the less miles it has travelled, the better for the planet.
What is your favourite guilty pleasure? Probably cheese, I can’t resist good cheese. I mean good cheese, not the stuff that comes in perfect rectangles wrapped in plastic.
What is an interesting trend you’re seeing in food? I am not sure it’s interesting, but I am really happy seeing Kiwis finally embrace the idea of small plates and sharing rather than the one big meal in front of them. For me this is the way it should be, a shared social experience.
Who are your culinary heroes? You know he is a bit mainstream, but I think Jamie Oliver has done a great job with food and encouraging people to cook more and try different things.
Is there a particular book that has inspired you in your life or career? Il Viaggio Di Vetri: A Culinary Journey by Marc Vetri and David Joachim. I love Marc’s food and I love the way he writes about his food journey. Would love to make it to his restaurant one day.
What’s one thing people probably don’t know about you? I love to cook, but even more I love to photograph wildlife.
RECIPE: Learn to cook Chef Stephen's Bread & Garlic Tortellini with Broad Beans and Jamón