Adrian Richardson is the pilot who became a chef and owner of two successful restaurants in Melbourne – La Luna Bistro and Bouvier Bar. He is also a TV presenter on popular Channel Ten show Good Chef Bad Chef and an ambassador for Magimix. We chatted with Adrian about his restaurants, Melbourne, and of course, cooking.
e&s: Tell us a little about your background – what path led you to what you are doing today?
A: My family have always been fantastic cooks – my grandparents especially were outstanding and taught me a great deal. I got a job in a kitchen to pay for my flying lessons when I was 16; the flying lessons finished and the kitchen work stayed.
e&s: What does a typical day in the life of Adrian Richardson look like?
A: There is no such thing as a typical day for me, and I would not have it any other way. Some days I'm in the TV studio or having meetings with my staff at Bouvier Bar or La Luna Bistro. Other days I'm in the office (which I hate) or you'll find me in one of my kitchens or poking around the markets looking at seasonal produce.
e&s: We’d love to hear about who you’ve cooked for in your career.
A: I am always discrete about my customers, but they range from the most famous rock stars, famous Hollywood stars, prime ministers, politicians, high court judges and gangsters, but to me, the people that have saved up to come to my restaurants are the most important.
e&s: What is your philosophy when it comes to food and cooking?
A: I like great produce, prepared with skill, care and presented as naturally and simply as possible.
e&s: We know you love meat. What else do you like to cook?
A: I love meat, but I also love cooking pasta, salads, and of course, anything that comes from the sea.
e&s: Who or what inspires you in the kitchen?
A: Almost anyting inspires me. The season's trips to the market, my herb and vegetable garden, and my staff – they all inspire me.
e&s: As a chef, cooking is about making things from scratch. Is this where Magimix comes in?
A: Magimix makes it so much easier to put things together, whether it’s slicing, dicing, chopping, emulsifying and even cooking. I use my Magimix almost every day.
A: I use my Magimix food processor, that's perfect for making pasta dough, pizza dough and sweet pastry.
e&s: You own the popular La Luna Bistro in North Carlton. Can you let us in on any exciting ventures ahead?
A: My new venture is Bouvier Bar, it’s a New York-style bar in Brunswick East that offers great food, wine, cocktails and beer on tap, as well as a great function space.
e&s: What’s your favourite area/neighbourhood in Melbourne and why?
A: All of Melbourne rocks. The CBD at night, the markets and neighbourhood dining strips during the day, it’s such a fantastic city.
e&s: What does your ideal Saturday look like?
A: The perfect Saturday involves making pancakes with my sons, then hopping back into bed to eat them. It's very messy but lots of fun.
Check out the below cooking demo with Adrian Richardson using the Magimix Food Processor.