Ep. 3. Industry Series, with Tom Walton @chefTomWalton

In this 'whole baked cauliflower size' episode, I'm joined by the man who loves tahini more than me (if that’s even possible) chef Tom Walton. We chat through Tom’s career as a chef and how its morphed and shaped around the life he now lives. A family man at heart with a passion for food that is layered with more and more flavour and deliciousness. Food that is not put on a pedestal but rather cooked with thought and consideration then slapped (nicely) onto a plate with a scattering of herbs and a spoonful of tahini and olive oil so as to not intermediate but rather leave you wanting more.

Tom is what I like to think of as a  ‘foodfluencer’ . He lets the food he cooks talk for his brand and his way of cooking. A reputation based on flavour and smartly endorsed cooking techniques. The right tool for the right job, right recipe for the right ingredient. Approachable accessible food that is tasty and achievable at home. But also crazy tasty complex food in his restaurants. Wearing the right hat for the right job. A balance that can only be learnt.

Things you can expect in this episode.

Copious amounts of Tahini. Whole baked cauliflower how-to. Baked fish in a bag (game changer). Beetroot juice and I learn how it promotes oxygen in your blood. (It’s the new pre-workout.) Miso hummus- its a thing get on it. Plant-based cooking, middle eastern food, how important creative space is when cooking and taking the pressure off. How to prep ahead and how it makes cooking vegetables so easy!

Spices mentioned that you should be filling your pantry with:

Ras el hanout

Baharat spice mix

Sechuan peppercorns

Sumac (fresh is best, look for a bright pink colour)

• Also that Georgian Spice I mention is at Welles St Pub in Christchurch its got, dill leaves, coriander, fenugreek leaves and it goes on their chicken souva DELISH!

The cookbooks, foodies and restaurants mentioned that you should be following on Instagram:

Lucy Tweed (every night of the week)

Claudia Roden- middle eastern food writer

Moro: The Cookbook By Samantha & Samuel Clark

Gjelina the restaurant https://gjelina.com/la/ and Gjusta bakery https://gjusta.com/

David Tanis, Chef and cookbook author.

Restaurant Chez Panisse –a food INSTITUTION by Alice Waters

Josh Katz: LONDON, Berber and q

Josh Niland, chef of Saint Peter. 

Hugh Whitehouse, Chef 

• Apologies, at some points it does sound like I’m wrestling a plastic duck. But that’s what happens when you're interviewing people thousands and thousands of kilometres away.
• Also, I say 'totally' a lot... I’m working on not doing that haha
• Also, the vote is still out on tahini and vegemite. Let me know if you try it.

Intro and Outro Music by Addie Kosten 

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