Chef Gary Mehigan and nutritionist Janella Purcell both discuss the benefits of the ingredient or food theme - Janella the health benefits, Gary the gastronomic. The pair then cook their respective dishes while Janella explains the nutritional elements of meals and Gary smothers his recipes in decadent indulgence.
For many people air travel and good food are two mutually exclusive experiences. But for Richardson it was one that led him to the other. Thankfully for Melbourne gastronomes his dreams of becoming a pilot were trumped by the captivating chaos of the kitchen. “I started working in kitchens part time to pay for my lessons and that’s where it sort of kicked off, I gave up the flying lessons and went back to school.” Since then he has worked in some of the most prestigious kitchens around the world.
Despite his early stint in aviation Richardson had “always been around good food, from day one” admitting “I didn’t know what “bad” food was”. Growing up in a household with “a melange of North African, Middle Eastern and Italian cuisine” Richardson’s heritage definitely helps explain his enthusiasm for quality food that’s packed with flavor.
What his heritage doesn’t help explain is his interest in all things blood and guts, given one side of his family are strict vegetarians.
Adrian Richardson - Host Photos
|powered by |
| Next (1)