LEADING CHEF: Neil Brazier from The Sugar Club. Photo/supplied
One of New Zealand's leading chefs, Neil Brazier from The Sugar Club, creates delicious menus depending on his mood and ideas that come from anywhere ... and everywhere.
I asked Neil a few questions.
Who inspired you to cook?
I always wanted to cook. My mother is a fabulous cook
and has always seemed to enjoy it; cooking fresh meals even while her and my father both worked fulltime. So I guess the love comes from there, but from about 12 years old I knew I wanted to own my own restaurant.
What is the very first thing you remember cooking?
Gosh, I remember cooking and learning about bread in primary school, so 6 years old. I was even intrigued then, by shaping the bread then watching it grow. It continues to amaze me now and I still love making it.
Where did you do your training?
All over the place - I'm still training in most respects. I started learning in the UK, then left to work in Europe, US, travelling around Asia and then New Zealand.
You have worked in Michelin-star kitchens... tell us about these.
Yes, in the UK - they were lots of fun and I made some great friends. It was also a lot of hard work, shouting, screaming, fighting, craziness, extreme discipline and passion. The hours we worked were nothing short of crazy. We still do some long hours now, but looking back at those shifts I'm not quite sure how we functioned. On the other side, however, I learned loads of great techniques and tips, which have been ingrained into my cooking today.
How would you describe your style of cooking?
Good, I think ... That's a hard one hard to answer. At The Sugar Club it's definitely fusion cooking - that's our specialty, but it's always evolving and we are constantly trying to improve and push ourselves further.
My particular style really depends on the mood, time of year and fabulous ideas that can come from anywhere - smells, someone placing a product in front of you or seeing things like asparagus and strawberries in the supermarket at the start of the New Zealand season. Mixing these great ingredients with techniques and flavours learned from around the world results in no limits or rules to the style as such. We try to use the best ingredients, using all local produce, if possible, and definitely try to be sustainable. A particular cooking style can be determined by the chef or restaurant, but the ideas behind the menu and inspiration behind the dishes are set out by the team as a whole.
What are three things we would always find in your pantry? and three things always in your fridge?
Only three things?!
In my pantry: baked beans - yes, chefs do eat beans on toast but sometimes I go crazy and put cheese on top, with a dash of chilli sauce; sea salt and pepper in good grinders (that's one thing, right?); and numerous vinegars (vinegars also being one thing).
In my fridge: there is nearly always a homemade portion of lasagne in the freezer for those emergency occasions ... never made by myself; sriracha chilli sauce and a bottle of Riesling - just in case. But honestly a million things - wasabi, soy, spices, lemons, veges, noodles, fish and venison too.
Why do you loke cooking with venison?
The great thing about venison is that it's an incredibly versatile meat, while also being lean and healthy. Venison has endless best friends: red wine, spices, anchovies (which I especially love), mushrooms, rice and even chocolate.
Tell us about the spring Thai venison salad recipe you've created ...
It's beautiful, flavoursome, easy to cook at home, impressive, goes with most wines (red and white) and can be served as a starter, main, lunch, dinner. It really just rocks.
What's the best way to cook venison?
I love to cook it in so many different ways: shank rendang, shoulder curry, smoked leg, slow cooked loin salads, stewed as pie filling and many other delicious ways. Depending on the cut of medallions or loin, however, you really just want the meat to be warm in the middle (nice and rare).
What is your go to comfort meal?
Lasagne. Just call me Garfield.
Tell us three things about yourself what would surprise.
I never went to hospitality school/college, I don't drink coffee and I can get grumpy if I don't get to get out of the city for a fishing trip regularly. I would happily live on the water.