Hey Richard! What's new in your world?
Nothing and everything.
I say that very intentionally. “Nothing” because I really try to stay connected to simple things like cooking great, simple meals and having long hot baths. And “everything” because obviously there’s always work to do. I have a new book coming out in December, which I’m very proud of. It’s 600 pages, and it’s called The Guide to Becoming Alive. And a lot of the book revolves around eating. There’s a wonderful interview with Alice Waters, the legendary Chef from Chez Panisse, who says what you put into your mouth is the same thing you put into the world. That expression has been in my head since she said it. Alice says that solving many of today’s problems begins with the simple act of sharing a meal: sitting across the table with someone and hearing their story, and investing in good quality food and well grown ingredients. And teaching children the value of both.
Picture that we are sitting down for dinner - how would you set the table? What makes a good host in your opinion?
The same things that make a good host make for a good guest. Hospitality is a two-way street, a dialogue. I was just in Italy at a beautiful restaurant and a bunch of tourists walked in wearing yoga pants and carrying giant sippy cups. They spent the whole meal looking at TikTok on their phones at full volume. The waiter was dressed in a tuxedo, and it was disappointing that the staff were more refined than the guests. We need to make an effort for the people who are making an effort for us.
I would take the time to set the table. We don’t do shortcuts at Flamingo. If I’m cooking a meal for you I will set the table and light a candle, and pick some flowers from the garden. It doesn’t have to be expensive but I want you to know that I’ve made an effort.
I love a good pile of plates. And I love looking at a dirty linen tablecloth after a meal.
Food For Everyone was founded on the idea of how food connects people, tells stories and holds memories - can you share a favourite food memory with us?
Hmmm. Once I was headed up Mount Everest. There’s a small village named Namche Bazaar clinging to the edge of the mountain at an altitude of 3,440 metres. I had been living on dehydrated food for a few days and I was freezing, exhausted and grumpy. And all of a sudden, I could smell the aroma of incredibly rich fresh chocolate croissants. I thought my mind was playing tricks on me but as it turns out, there’s a wonderful family bakery in this tiny village at the top of the world. I walked in there during daybreak and they gave me a warm chocolate croissant. I’ve never enjoyed a meal more. It really spoke to me on so many levels because it was a simple gesture, given to me generously by an early morning baker. And he didn’t owe me anything or to impress me, but it meant the world to me. And that’s the power of food given with an open heart.
It's been a long, overwhelming day - what's a meal to come home to that always makes things a bit better?
To be honest it normally begins with a glass not a plate - with some Tequila and some freshly squeezed blood orange.
My favourite comfort food is my grandmother’s lasagna. My brother made my grandmother write down all of her recipes before she passed away and they have become family heirlooms now. Her lasagna was a comfort meal that got us through hard days when we were kids, and now is my favourite go-to as an adult. Especially if you let the sauce simmer all day and cover it with handfuls of cheese.
What sort of food did you eat growing up?
My mother and father were farmers and they worked very long hours. My grandmother did most of the cooking. She was one of those great Aussie grandmas who loved to cook. But it was fairly traditional stuff, with a roast on the weekends after church. The meals we had were not complicated, but I look at those times with such joy now because we sat around the table together and we talked. It was before everyone was addicted to their phones and when we could all sit across from each other and listen. I moved to Italy in my early 20’s for my first job, and it was only then that my curiosity for food exploded. Australia taught me how to eat, and Italy taught me how to love to eat.
How do you maintain connections to your homeland of Australia at Flamingo Estate?
The garden is full of Australian natives. I’ve worked with an Australian grower named Jo O'Connell who is probably the most preeminent resource for Australian plants in America. We have a dozen types of Bottlebrush, Kangaroo Paw, many types of flowering Eucalyptus, Proteas, and many different types of Wattle all over the Estate. And many other things. The garden is my favourite room here and it really is an expression of lots of places, but especially Australia. Also, we play a lot of Kylie Minogue. And I eat Vegemite everyday.
Can you share any cooking or dining rituals that are important to you?
Whether you have two legs or four legs, there’s always a lot of really good fresh produce at the estate. Flamingo is essentially a family of 125 farms, so every week we’re fortunate enough to experience what is in season, and get the freshest selection. And I’m always trying to take advantage of it. Today I got a big box of Shishito Peppers, another full of Japanese Sweet Potatoes, and another basket of Green Zebra tomatoes, all of which I can’t wait to cook tonight.
And then down in the goat shed, the goats are going to enjoy some fresh watermelon because it’s baking hot today. The chickens too, and then I’ll think of something for the dogs. But we’re all enjoying the bounty of Summer in real time.
What lessons from your garden do you carry into the kitchen?
As I said, the garden teaches us the joy of seasons. Everything's always moving and changing. So I’m always eating in real time. I don’t purchase my fruit and vegetables from supermarkets where they freight things from across the world. I write about this a lot in my book, but the food system is fundamentally broken, and we have to start eating what we can grow in our backyards rather than flying things across the world. It’s the same for the flower industry. I’ll never buy flowers that have been flown in from South America, or an off-season piece of fruit that’s been flown in from the other side of the world.
If we were to peer into your fridge/pantry right now, what are 5 things we would find?
I just returned from a research trip to Japan and I went a little bit crazy with all of the sources and spices. So the kitchen is full of colorful things I don’t quite understand but I’m kind of trying them all.
Apart from that you’ll always always find hot mustard, my Flamingo Balsamic Vinegar, And my Flamingo Heritage Olive Oil, which comes from 150-year-old trees grown in Ojai Valley. It’s the best Olive Oil in the world (but of course I’m a little bit biased).
I’ve also started using so much of my Flamingo Salsa Matcha, which is essentially Chile Oil. We get our Peppers from the wonderful Gabino family, who have an incredible farm, and we combine those with our Olive Oil. It's the perfect thing to put on everything.
What is the most satisfying thing to grow from your garden?
Curiosity. We need to grow more of that.
