Yahoo Lifestyle Q+A: chef Julian Lloyd
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Julian Lloyd, executive chef at Rick Stein at Bannisters, grew up in England and has a great love for seafood. Lloyd has had a long relationship with Rick Stein and talks about his experiences and inspirations with Y7 Lifestyle.
Rick Stein at Bannisters has a hat. Congrats! How does that feel and does that put you under pressure?
We achieved a hat with AGFG, which is a great result. Yes it does add pressure as expectations of customers rise.
What’s your background and where did you learn your culinary skills?
I come from a fishing village called Padstow in Cornwall, my father ran the fish markets that gave me a good knowledge of seafood, I then went to cook for Rick at the seafood restaurant where I did my apprenticeship.
What does it mean for you to be working with Rick Stein? How do you balance your inspiration for the menu?
Working for Rick is great, I've always enjoyed working with him as he is such an inspirational character, most inspiration comes from the seafood that is available at the time as well as some of Ricks favourite recipes.
I understand you change your menu frequently – tell us about that:
The menu changes depending on the availability of seafood and seasonal produce.
Rick Stein at Bannisters is a perfect combination of fine dining and relaxed beach atmosphere – how do you manage to achieve this?
Rick’s style of cooking really compliments the relaxed beach atmosphere.
What are you most passionate about?
The love of the ocean and living in the country.
Where do you source your produce and how?
The majority of our seafood is sourced locally, as Ulladulla is still a functional fishing port, most vegetables, cheeses and meats are sourced from other areas depending on quality.
What’s your favourite seafood and why?
My favourite seafood are oysters, since arriving is Australia I have become a huge fan of Sydney rock oysters and now prefer them to pacific oysters.
What are the key trends you’re most excited about this year?
Cooking sausvied and also starting to grow our own produce.
If you had just three ingredients to cook with, what would they be?
Salt, olive oil and seafood.
From where/whom do you gain inspiration?
I gain inspiration from many cookbooks but mostly from produce that I come across.
What’s your idea of an incredible meal?
Some nice oysters to start with, some chilled wine, followed by uncomplicated, freshly cooked seafood dishes.
If you could dine one place in the world this year, where would it be?
Joan Roca's Spain.
What’s your favourite dish to cook and why?
One of my favourite dishes to cook is simple fish pie, with some steamed vegetables and salad.
What’s secretly your favourite dish on the menu and why?
My new lightly smoked trout dish, it's a great dish as an entree or light lunch, and I love it.
ARTICLE: Rick Stein's namesake serves the man well
Are you into food + wine pairing? Do you think it makes a difference? Do you think there are particular wines that pair perfectly with certain seafood?
Yes I am into food and wine pairing, you enjoy a dish a lot more when you’re drinking it with a suitably matched wine.
Who would you most loathe to cook for?
A certain celebrity chef.
Who would you most love to cook for?
Anyone who appreciates the same taste of food as I do.
Everyone loves to indulge once in a while - do you personally have a go-to indulgence dish?
Not so much dish but restaurant, Golden Century, Sydney.
How does your cooking at home differ from your restaurant cooking?
I prefer to cook home-style dishes such as pies, roast dinners and good family style dinners.
What's the worst mistake that people can make when it comes to cooking seafood?
Firstly, over cooking it, secondly, over complicating the dish.
Visit the Bannisters website for more information
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