Kiwi chef and owner of award-winning Sydney restaurant Assiette Warren Turnbull returns to New Zealand next week for the 2010 Taste Festival. He talks to Viva about his passion for food.
Where in NZ were you born?
Otahuhu, Auckland.
Fondest memories of growing up?
Playing footy with neighbourhood kids - and fish and chips on Thursdays (payday).
Why did you leave?
To see the world and gain as much experience as possible.
Claim to fame?
The highlight of my career was when my restaurant Assiette received two hats (recognition in the Sydney Morning Herald Good Food Guide). This, for me, was an incredibly invigorating moment as it not only recognised me as in the top percentage of my profession but it did wonders for Assiette which was my first business venture on my own.
Tell us about Assiette?
Assiette opened in 2005 and quickly earned a reputation for high quality food and service at affordable prices. It was my first independent business venture and to this day, five years later, something I am incredibly passionate about and that I hope delivers consistent satisfaction to all the staff who work with me and the customers who come and dine with us each day. Assiette held a Sydney Morning Herald Chef's Hat for three consecutive years until late last year when it was awarded a highly prestigious second hat.
I have recently opened a new restaurant, District Dining. District Dining is a high-energy modern bistro that delivers style, quality and good value to our guests.
Where does your passion for food come from?
Eating.
Career high?
See claim to fame.
Career low?
When the Sydney restaurant Banc closed - because it was an end of an era.
What have been your influences?
Liam Tomlin and my friends. Liam Tomlin was the head chef at Banc (a Sydney institution in its day). He taught me a lot about how to run an efficient, healthy kitchen environment which I feel has contributed largely to the success of my own business. I have a lot of close friends (Michael Meredith - Merediths, Josh Emmet - Maze, Melbourne, Justin North - Becasse, Sydney, Colin Fassnidge - Four in Hand, Sydney and Matt Kemp - Balzac, Sydney) who are very successful in their own right in this industry and always offer good humour and inspire me to continue to see the bright side on the days when you run out of steam.
What are you favourite ingredients at the moment?
Heirloom vegetables because they offer a chance to play with new colours in my dishes - they also vary in taste to the modern-day versions.
At this year's Taste Festival, what are you most looking forward to?
Cooking for an audience of food-lovers in my home town - I have been away from NZ for almost 20 years but it is still where my heart is. And my parents, who will hopefully be able to come and watch me! I am also excited to be working with such a fantastic NZ product as Regal King Salmon.
Do you have a signature dish?
I don't really have any one dish, it changes all the time!
Friends are coming around for dinner on Thursday night, what are you serving?
Roasted pork belly with potatoes and homemade coleslaw.
What is your guiltiest pleasure?
Pizza... because I love it.
Can you share a sneaky tip for working in the kitchen?
Keep it simple ... let the produce to the talking.
What do you always have in your pantry?
Salt - I couldn't cook without it. I wouldn't have anything in my pantry I didn't use!
Your latest foodie find?
Watermelon radish / black radish.
Your ultimate ambition?
To continue growing a family (I am getting married in January on Waiheke to a nice Kiwi girl) and sharing lots of fun times with my family, friends and their families. I also hope to continue growing businesses that will challenge and motivate me to get up every day and do what I love so much.
When you're not in the kitchen, where can we find you?
In front of the TV watching rugby (No.1 All Black fan) or in the office.
* Warren Turnbull joins a star-studded line-up of chefs at the Taste of Auckland Festival, November 18-21, Victoria Park, Auckland City. For more info, go to: tasteofauckland.co.nz
