One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren’t familiar with Thompson, the caffeine-fuelled chef is the father of Thai food in Australia and one of the main reasons that Sydneysiders have a taste for good spicy Thai food rather than creamy bland green curries. He is consultant to the one Michelin star Namh in london and is about to move to Thailand permanently with his longterm partner Tanongsak Yordwa. Thompson was in Sydney back in October to play host to several of the SIFF sessions but also to launch the superb Megachef fish sauce and his doorstop of a $100 book Thai Street Food. I was lucky enough to met him again for the Melbourne launch of Megachef in Decemberat Longrain where we were treated to some of his awesome food where the assembled press (including The australian’s John Lethlean) picked the bones of crisp fried fish clean. I recorded this interview for a story I’m writing for SBS Food outside Sailor Thai in Sydney so it’s pretty rough. But it’s worth a listen to 30 minutes of Thompson’s views on cooking. Just click on the link to either listen here or download. David Thompson on Thai food, El Bulli and pretty much everything Checkout my previous postcasts with Heston Blumenthal, Thomas Keller and Sat Bains.
Posts Categorized: Q&A
With thanks to the Melbourne Food and Wine Festival. It’s 3.50 on a Friday afternoon. I’ve just finished a great meal cooked by Scott Pickett at The Point in Albert Park and his mentor the brilliant Phil Howard from Two Michelin star The Square in London as part of the Melbourne Food and Wine Festival. I can’t get a taxi to take me to The Langham where I’m interviewing possibly the most important chef in the world Heston Blumenthal who is over for the festival. Finally with about 15 minutes to spare Tim, The Point’s sommelier, comes to the rescue. We drive two-thirds of the way there but a gas tanker has overturned. I’m forced to run to make my 4.30 appointment. I arrive one minute late, hot sweaty and slightly moister than I would have liked. Heston is also caught in the traffic chaos on his way back from thrashing Shannon Bennett at Raquetball. He arrives equally moist, 40 minutes late. And what was meant to be 20 minutes with king of culinary whimsy expands to some 40 minutes. Here is what I compressed into 800 words for SBS Food. We talk about his philosophy, the food poisoning scare, esoteric studies into how we taste and kebabs. I kick-off: “You are quite cheeky compared to what other chefs do.” Listen here to the full conversation with Heston Blumenthal: Are you just having a laugh? This interview is about 40 minutes long. Coming soon: Thomas Keller and Sat Bains.