Simon Bryant has a 25-year career that started in Thai and Indian fast service restaurants. He completed stints as a butcher, function caterer, brasserie line chef, and as Chef de Partie in Cheong Liew’s much applauded The Grange Restaurant, Hilton Adelaide’s Executive Chef for seven years from 2003 with various international posts showcasing iconic South Australian produce in Russia, USA, Japan, China, Malaysia and Singapore.
Simon was co-host of 152 episodes of ABC Television’s “The Cook and the Chef” broadcast nationally with South Australian food icon Maggie Beer from 2006 to 2009. He is the author of “Vegies” (2012) and “Vegetables, Grains & Other Good Stuff” (2015), cookbooks published by Lantern Penguin, with 200 seasonal vegetarian recipes.
He was the Co-Creative Director (2014/16) of Tasting Australia - Australia’s preeminent Food and Wine festival; sole Creative Director (May 2017). Director and Providore of dirt(y) inc; single origin, traceable, non-GM, Australian grown wholefoods. Simon is also a keen and semi-competent organic home veggie gardener.
Simon is a passionate advocate of using menus to throw light on the minefield of ethical issues surrounding food. Whether it is fair prices for producers delivering more thoughtfully produced food, using best practice ingredients with minimal environmental impact, the responsible and culturally appropriate use of Australian native foods, or the ethical treatment of animals in the food chain. Above all, Simon Bryant is a hands-on cook of simple, pared-down, produce-driven, honest cooking that tastes better than just a bunch of words on a menu.
Could it be how and with whom we eat is just as important as what we eat? Join Dr Fiona Kerr, Paul Henry and Simon Bryant for the conversation.