We recently caught up with Head Chef Braden Charlesworth at Flemings about the delicious Group Gastronomy menus, ideal for Christmas parties, on offer this festive season. Here is what he told us about his cooking style, Australian roots, his earliest memories of cooking and what we can expect at the Grill this Christmas…
What’s your favourite new ingredient?
Elderberrry. This fruit can often get overlooked as people think it’s only good for wine-making but there are some great ways to use it more creatively.
What can we look forward to seeing on the menu at The Grill for the Christmas season?
I love Jerusalem artichokes. And chestnuts and brussel sprouts will definitely feature heavily over Christmas. Our Christmas Group Gastronomy menu will include a Venison Wellington – I’m really looking forward to creating that.
What were your earliest memories of food?
I can remember licking the beaters after mum had made a cake.
Do you prefer sweet or savoury food?
It would definitely be savoury; cheese can be my dessert any day of the week. I can’t stop eating it when it’s in front of me.
As an Australian you must be at home dining al fresco – where is your favourite spot to eat outside?
I love Clontarf Beach in Sydney. Pack a picnic and few beers – what could be better?
What do you like to do when you’re not in the kitchen?
I enjoy spending time with friends, and eating. Food and wine are my biggest passions so when I can I like to visit the occasional restaurant, and have someone cook for me.