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.”
Today Neil runs Bondi’s Brown Sugar, along with his sister Lianne. When he eats out he is never disappointed by Cafe Mint, Spice I Am, Claude’s and Bird Cow Fish. On his shelves you’ll find books by Maggie Beer, Paul Bertolli and Alice Walters. To keep yourself inspired in the kitchen, Neil suggests cooking what you feel like eating, and enjoying the shopping experience. When selecting your food engage the providores in discussion and by the time you get home, you’ll be inspired to create something delicious.... Read more.