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Wisdom to respect food with Spencer Guthrie

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Troy Spencer & Oliver Guthrie are two chefs who truly respect the food they grow, source, eat and serve at their restaurant, Spencer Guthrie. Prep yourself to hear their good food wisdom.

Spencer-Guthrie

Troy Spencer (left) & Oliver Guthrie (right) from Spencer Guthrie.

Credit: Ken Hughes-Parry

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“We both agree that all food should be carefully considered. We think recent food trends or fads don’t respect food properly; they are more about the image of the food than respecting the integrity of the produce.”

Oliver: “We advocate simple, fresh, local, seasonal produce. Having worked in the food industry for many years and seeing food trends dictate the way people eat without much thought and where it comes from, we decided to go back to the origins of the product and use our skills we have gained in a more modern and effective way.

“In approaching a typical meal for myself, I like to keep it simple; less is more. I would encourage others to source veg from a farmers market, meat from a respectable butcher and do as little to retain the integrity of the produce.

“I believe any person who grows and raises the food they eat to survive really is respecting their food properly.”

Troy: “The most prominent example I can think of people truly respecting their food is on our travels through the south of France where the streets are closed up to three days a week to quite literally make way for beautiful produce.

“Fast food chains where you can feed a family for under 20 bucks! Where there is no nutritional value, no animal welfare and no environmental concern. So that $20 may feed a family, but what is the real cost?!

“We both work off the philosophy of incorporating protein and veg in any typical meal. I’m really enjoying working with the eggs from ‘egganic’. They are so rich in flavour and taste like the way an egg should. It’s on the menu at the moment, I am serving it with wild mushrooms, whipped goats cheese and toasted breadcrumbs – can’t get enough of it!”

Organic poached eggs with asparagus, whipped goat’s cheese & breadcrumbs

Remove the woody end of the asparagus (about 1 ½ cm from the bottom) lightly peel and sauté until just cooked in some olive oil. In a bowl, add some good quality goat’s cheese, a splash of thickened cream and a ¼ of lemon zest; whisk until smooth. Remove the crust from a day or two old sourdough bread and place into a food processor. Toast the breadcrumbs in a pan with Olive oil until golden brown and crisp. Slice very finely 1 garlic clove, 2 shallots, ¼ bunch thyme. Sauté in olive oil for 10 minutes, then add to the breadcrumbs with ¼ bunch of flat leaf parsley chopped roughly. Place half of the goat’s cheese on a serving plate followed by the asparagus. Cover the asparagus with the breadcrumbs and top with the last of the goat’s cheese, followed by a soft poached egg. Season with salt and pepper.

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Check out the current Dec/Jan issue of Green Lifestyle magazine for more profiles of green chefs from around Australia.

Click on these links to read our interviews with more green chefs – Jared Ingersoll from Danks Street Depot, and Matt Stone from Greenhouse by Joost.