In the kitchen with Richard Highnam, Good Group

Devour our chat with executive chef Richard Highnam from Good Group - the leading hospitality player behind White + Wongs, Harbourside and Botswana Butchery. 

Your favourite recipe you cook for yourself?

Anything that is light from salads to light Asian style soups. Plenty of ginger and lemon grass.

The one thing you always have in your fridge? 

LSA. Always start the day with a smoothie.

If you could impart one piece of cooking knowledge to everyone, what would it be?

Seasoning and always taste your food as you are cooking.

Can you recall the moment when you knew you wanted to pursue a career in food?

Growing up the family meal was always important and been able to help with that was great. My grandfather was cook so it was talked about, so I knew early on that I wanted to cook and be in a kitchen.

Your go-to dinner party meal? 

Slow cooked lamb shoulder finished on the bbq.

Who is your food hero?

Thomas Keller.

What music, if any, do you like to listen to while cooking?

Old school house music.

Biggest kitchen disaster?

Someone changing the temperature on the oven while cooking beef for a wedding. Had to quickly re-cook more beef. Staff dinner that night was good.

Your guilty pleasure?

Fresh baguette with ham and mustard.

In all your travels, where have you experienced the best food (and what was it)?

Spain. In my travels I spent a lot of time in small costal towns where the produce was fresh, and the seafood was great. Loved Pulpo Seco (Air dried Octopus) with a beer.

Is there one cookbook you go back to time and time again?

Thomas Keller’s The French Laundry.

The kitchen utensil you can't live without?

Sharp knife.

You're currently craving?

A great Cuban sandwich.

Any advice to new cooks?

Immerse yourself in as many different food styles as you can.