In the kitchen with: Gareth Stewart

This week, we're in the kitchen with Gareth Stewart. Gareth is the National Executive Chef for the Nourish Group and spends his days overseeing the group's many restaurants. We chatted to him about the unusual meal he loves to cook for himself, what he's always craving and his tips for new cooks.
Gareth Stewart was only 18 when he received his first culinary big break. He began his successful career by working at Claridge's Hotel in London. Eventually, Gareth returned home, where he is now the National Executive Chef for the Nourish Group and a columnist for dish. He believes in keeping things simple and listening to jazz while cooking.
Your favourite recipe you cook for yourself?
I love ackee and salt fish. Ackee is a tinned fruit from Jamaica and when I can find salt fish I will buy as much as I can for a Sunday brunch dish cooked with tomato, onion, capsicum and scotch bonnet. I’m the only one at home who likes it so it’s all mine!
The one thing you always have in your fridge?
Parmigiano-Reggiano – an essential for pasta.
If you could impart one piece of cooking knowledge to everyone, what would it be?
The cliché is always “keep it simple”, but you also have to plan your prep well. Organisation is key when cooking, to avoid ending up in a big ol’ mess.
If you could only eat one food for the rest of your life, what would it be?
Curry. I could eat curry for breakfast, lunch and dinner.
Can you recall the moment when you knew you wanted to pursue a career in food?
I remember being at a dinner party at around nine years old and helping the host in the kitchen, reaping the reward of all the delicious leftovers. I’ve loved food ever since.
Your go-to dinner party meal?
Low and slow-cooked lamb shoulder. You just can’t beat it.
Who is your food hero?
Daniel Humm at Eleven Madison Park, in New York. His dishes are always absolute perfection and he actually has fun with food.
What music, if any, do you like to listen to while cooking?
It all started with listening to jazz in the kitchen when I was quite young and now you won’t find me cooking alone without it. The two go hand in hand.
Biggest kitchen disaster?
Never.
Your guilty pleasure?
Minute noodles, but I’ll never admit it…
In all your travels, where have you experienced the best food?
Anything I’ve eaten while in LA. The city has the best food scene. The standards are high and the produce is amazing.
Is there one cookbook you go back to time and time again?
I Love New York by Daniel Humm, for obvious reasons.
The kitchen utensil you can't live without?
The simple but effective potato peeler. Not perhaps as multifunctional as others, but it sure does save a lot of time.
You're currently craving?
Sushi – always.
Any advice to new cooks?
Read as much as you can, taste and question everything. Never settle for mediocre food and always work in the best restaurants.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!