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Neil Gottheiner

Celebrity Chef

Find out what cookbooks the professionals use, and how they keep themselves inspired in the kitchen. Neil Gottheiner from Bondi’s Brown Sugar spills the beans.

As a child, Neil Gottheiner used to pick fruit and vegetables from his garden. Today, he and his three year old daughter spend quality time in the kitchen on a weekly basis, whipping up Italian-style meatballs among other things. In between, he trained at La Goulue under Heydon Young before working at a number of restaurants in Italy. Returning to Sydney, Neil spent time at Darley Street Thai under David Thompson. What he learned there he summarises into: “Taste, season, taste, taste, taste, season, taste… and don’t be afraid – everything is edible.”

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