Guy Turland and Mark Alston are doing what they love.
Guy Turland and Mark Alston are doing what they love.
Guy Turland is a chef, trained in some of Sydney's top restaurants, and one half of the surfing buddy duo (with Mark Alston) that created the Bondi Harvest online cooking series.
Based on their passion for food, fun and the outdoors, Bondi Harvest is an explosive celebration of fresh, localand seasonal food paired with a laidback, healthy lifestyle ... sprinkled with a few of life's guilty pleasures.
Guy and Mark recently launched a restaurant in Bondi, Sydney, called Bondi Harvest, naturally, and have a recipe book due out later this year.
Guy was in Wellington last weekend for The Food Show.
He hosted cooking demonstrations, with the likes of a zucchini and chimichurri breakfast bowl with poached eggs, grilled halloumi and basil cherry tomato salad; slow-cooked lamb shoulder on mint with ricotta, smashed green peas, hand-chopped pesto and toasted almonds; and pastrami-cured hot-smoked New Zealand salmon on buckwheat beetroot crepes.
I remember helping her to make her famous sponge cake and licking the beaters and mixing bowls after.
What are five ingredients you cant live without?
Avocado, salt, fresh seafood, olive oil and coconut.
Any foods you just do not like?
Processed foods. They are damaging food culture and health.
How would you describe your style of cooking?
Fun, tasty, healthy, elevated simplicity!
What are you most proud of?
I am most proud of how we've built the Bondi Harvest brand and the friends we've made doing so.
It all started from an honest place, not for fame or money, just two mates doing what they love to do, having fun and sharing it with the world. If it's not fun or real we don't shoot it and we don't share.
Transfer halloumi into a bowl, then add tomatoes and basil and serve immediately.
Chimichurri zucchini noodle bowl
INGREDIENTS
2 green zucchini 1 cup (firmly packed) chopped parsley 1 cup (firmly packed) chopped coriander 1/2 cup (firmly packed) chopped oregano 1 clove chopped garlic 200ml extra virgin olive oil 1 1/2 tbsp red wine vinegar 1 tbsp balsamic vinegar Small pinch dried chilli 1 lemon rind Salt and pepper 3 leaves kale
METHOD
Combine herbs, garlic, oil, vinegar, balsamic, lemon rind, chilli, salt and pepper in a bowl. Slice zucchini into noodles by hand or with a mandolin, then mix through with chimichurri and kale, season and serve.
