Guy Turland: Top aussie chef talks Bondi Harvest (+recipes)

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, local and 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.

Who or what inspired you to take up cooking?

It was my nan who lit the fire, so to speak, and got me interested in cooking from a super-young age.

We have a large family and for every birthday nan would cook a feast. It inspired me how this old lady could cook so much tasty food by herself.

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.

If you were a superhero what would your powers be?

It'd be a battle between breathing underwater and flying.

What car did you learn to drive in?

I learnt to drive in a old Mitsubishi Pajero. It was my dad's car and the thing was indestructible. But my first car was a 1972 VW Kombi.

What is your go-to comfort meal?

Slow-cooked beef cheeks or lamb shoulder, for sure.

Grilled Halloumi Salad

RECIPE

Grilled halloumi salad

INGREDIENTS

100g halloumi, sliced
1 bunch basil
1 punnet halved cherry/heirloom tomatoes
1 tbsp olive oil

METHOD

In a non-stick pan on medium heat, add olive oil then sliced halloumi and colour on both sides (approx 1 minute each side).

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.

Poached eggs

INGREDIENTS

4 eggs
2 tbsp vinegar
5-10 litres water

METHOD

Bring water to the boil, then turn the stove down to a low to medium heat until water comes to a light simmer. Add vinegar.

Crack fresh eggs into a coffee cup then gently pour into the water, let cook for about 4-5 minutes, then gently remove with a slotted spoon.