This month’s feature chef is Bryan McGruer,
Head Chef at Jervois Steak House & Saloon;
part of the Nourish Group.
What inspires your food?
Well my surroundings are a big part of it as well as my mum, she used to cook this lasagne every Wednesday night after soccer practise and it was the sweet smell of garlic, wine and butter that really got me going… so 20 odd years later am still trying to perfect that. She says that there is no secret. Alas, mine just doesn’t quite taste the same.
My peers/staff are also a big part of my cuisine; whether we are eating out or sitting around having a few beers, talking about food, tasting food and arguments about food is all a necessary part of any kitchen. Seasonal produce and good quality proteins is where it’s at.
What’s your signature dish?
At Jervois is the signature prime rib which is a scotch fillet cooked on the bone for about 14 hours in our alto sham. We cook this very low, 78 degrees and it comes our a really well rested med rare, so by the time it actually gets to the plate it is a very juicy medium.
What other cuisines are you most influenced by?
I would have to say Italian, French, Japanese, American, with a bit of good old fashioned Kiwi ingenuity thrown in for good measure.
At home what is your favourite dish to cook?
I love a good roast, but I really love the simple things, chippy and marmite sandwiches, soup and cheese on toast! I love so many things and more often than not eat out on my days off.
What are your favourite seasonal ingredients?
Definitely yams in winter or the celeriac. I love almost everything so it’s really hard to nail that one down.
Where and what was your most memorable meal?
Mum’s lasagne is definitely the best thing I have had ever, hands down. I’ve eaten in some pretty swanky places but always love mum’s food.
What’s the one ingredient you can’t live without and why?
Can’t live without eggs… they are in everything.
What’s the most unusual ingredient you’ve used?
Most unusual ingredient is probably the textures range from sous chef, when I first got into that about 4 years ago it was strange to find new recipes and textures and just blew my mind with the possibilities, but in saying that I don’t think that trend will last forever.
What’s your guilty food pleasure?
Duck is real good, but in saying that, am a real food slut and go through stages and my flavour changes with each season. Can’t beat a BBQ in summer though.
What makes the perfect restaurant?
Perfect restaurant meal is something simple, not complicated with harmonious flavours and well executed.
What would you have for your last meal?
(Editor’s note: Bryan’s last ‘meal’ was a little too saucy to share!)
What’s your favourite way to eat Ex-Quiz-Eat’s chicken or duck?
Favourite way to eat your duck in a wuxi braising liquor…yum yum yum. That is one guilty pleasure!
Next month’s feature chef is Jinu Abraham, Executive Chef at Auckland’s Heritage Hotel.