Q&A WITH MIKE NEWLANDS OF BRACU RESTAURANT
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Mike Newlands of Bracu Restaurant talks salmon, salt and sharks, as we await the popular and ever so tasty Auckland Seafood Festival on 28th- 30th January in Wynyard Quarter.
Describe a typical day in the kitchen at Bracu
The day for me starts with a walk around my garden, checking what needs to be done through the day. Then it’s a really strong coffee, as I check off the orders for the day and put pastry in the oven to bake for our custard.
From there it’s mise en place, two services and a blur of ordering, teaching, talking to suppliers to make sure we are ready for the next day and through the weekend.
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When did you first realize that you wanted to become a chef?
March 2000, when I sat in my first law lecture at Victoria University, the lecturer (who just happened to have written the text book for the course) told us all that nothing we were going to learn in the next four years would have anything to do with how good a lawyer we would become.....I thought then that I was sick of learning out of books and wanted to do something more practical.
Let’s talk culinary influences. What are big ones for you?
Alain Passard, French chef of the restaurant l’Arpege. He has four organic farms that supply his restaurant, I hope to eat there this year. Victor Arguinzoniz, from the restaurant Asador Etxebarri in Spain. He cooks everything over an open flame - I think that’s pretty damn awesome.
What should we expect at the Auckland Seafood Feastival?
I think people should come with open minds and no expectations, then will they really enjoy themselves.
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Have you got a particular dish that you’re cooking?
Ceviche of South Island Salmon w Smoked Tomato, Basil and Almond.
How would you serve a piece of Salmon?
I believe that Salmon is at its best either raw or lightly cured as above, or cooked very gently. Poaching in barely simmering milk infused with dill is another favourite technique.
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What’s the best advice you’ve ever been given as a chef?
“You cannot polish a turd” - if you don’t start with good ingredients you cannot expect a good outcome.
What is your guilty pleasure? What do you snack on when no one else is around because you don't want anyone to know?
I am well known for my ‘crack’ like addiction to salt and vinegar crisps, the saltier and more sour the better.
If you were a fish, what type would you be?
A whale shark – they don’t have a care in the world!!
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