A Taste of Al Brown’s World: Father’s Day with Connie Lang-Brown in R.M.Williams
This Father’s Day, Remix had the pleasure of catching up with one of New Zealand’s culinary superstars, Al Brown, and his beautiful daughter, Connie Lang-Brown. Al was kind enough to invite us into his inner-city apartment (a very chic pad!), before taking us to the bustling Federal Delicatessen (The Fed) - his popular spot known for its vibrant spin on Jewish deli food.
To celebrate the occasion, Al and Connie were decked out in timeless R.M.Williams attire, and as we talked, laughed, and photographed them, we gradually got to know the world of this dynamic father-daughter duo. Al gave us some insight into fatherhood, talking about how parenthood influenced his life both in and out of the kitchen, while Connie shared what she values most about her dad and (of course) her favourite dish he whips up.
(For Connie): What’s it like having one of NZ’s most iconic chefs as a father? Has his career influenced your paths and interests?
It’s hard to answer because I don’t know what it’s like not having him as a dad or having a dad with a usual job. I guess he has influenced me because I’m actually quite interested in food and cooking. Whether it’s directly related to Dad… I think so… in ways. But also, we never cook together because I somehow believe that I know more than him.
(For Connie): If you had to pick one of your dad’s dishes as your all-time favourite, what would it be and why?
It would have to be his sashimi. Whenever we’re up at our batch (where I spend all of summer), Dad catches fresh fish and makes this amazing sashimi dish. It has wasabi peas, kewpie, ginger, and soy. It’s amazing because it’s such an easy dish with hardly any cooking and it’s here at the restaurant too and people constantly come back to it. You forget how lucky you are to be that close to the ocean and to have those resources. It’s such a privilege to have this kind of food and to be able to share it with the family.
(For Connie): What’s one thing you admire most about your dad’s approach to his career and life?
Probably his authenticity - he has stuck true to himself his entire life and with everything he does, he’s extremely honest and kind with everything. I’d say that’s also the one thing that I hope I’ve inherited.
(For Al): How has fatherhood influenced your approach to life in the kitchen?
It changed my life hugely. I’m adopted and I didn’t have a great upbringing. I have two adopted sisters who are great, but we’re pretty far apart as well. I went to a boarding school at a very young age. So I’ve never really had a family as such so Alice and Connie are my family and that’s hugely important to me because I came from a loveless family that wasn’t very capable. Even though we’re a small unit, we’ve all been through bits and pieces and they’ve seen me take my problems head on first and they’re there to support. So it's been a wonderful thing for all of us to create this nucleus of honesty and vulnerability and be able to be ourselves. Everything is on the table, everyone knows everyone's business whether you like it or not.
(For Al): What role has Connie played in your life and career?
I’m so proud of both my daughters, I always describe them as chalk and cheese, and they are, but they adore each other. When we get together as a family, even without my ex, Lizzie, who’s still a big part of our family, I think there’s a real aspect, we’re quite liberal, very open and honest. Nothing’s taboo to talk about and I like to think we’re vulnerable in front of each other. We all have our bits and pieces, our struggles, and things like everyone else, but we’re very positive about outing it, supporting each other, and talking about it. Connie, yes, she says she's got authenticity, and for me, well, she’s got it in spades.
(For Al): Do you think your values and work ethic have shaped Connie’s approach to her career and day-to-day?
I definitely think so. Both Connie and Alice grew up around restaurants and we go out to dinner quite a lot. I remember when Connie started here as a food runner at 15 or 16 and when she got home she was like, I can’t believe it - I just used to order the food and it just arrived. I didn’t realise the team and the people. She realised that a restaurant is such a well-oiled machine. They’re busy restaurants, there are no seats in the kitchen. There's fire and knives and a lot of pressure and in all of my businesses, we don’t talk about the front and back of house - we’re just one house. So I think you learn to work in a team and hospitality friends are like a really crazy orchestra of creed, culture, and religion… but it makes beautiful music at times. Hospitality gives you the ability to get on with people in a high-pressure situation and be part of a team with different cultures. I think it's amazing.
(For Al): If you had a life motto that you wanted Connie to live by, or a phrase or a saying, what would you want her to live by?
Well, I've written a number of books and things and I remember one of the dedications was to Alice and Connie… “Make good food and good friends to be around you all the time.” Just being kind is a big thing and being genuine. Hospitality is all about generosity and while we love cooking beautiful food, we also love what it does, the sense of bringing people together. The food is the vehicle for laughter, conversation, arguments, and crying. I’m a good cook, I’m not a great chef. I’m more interested in what it does as an experience, as a whole experience. I love service as well. I love working hard and looking after people, so it's way more than tweezers and a couple of flowers sitting on it.
(For Al): How did you guys feel about your outfits today? What did you think about the R.M.Williams shoot?
Connie: I really like them, I feel like they're quite timeless pieces. I feel like fashion, especially at my age, is so focused on trend cycles. I’m seeing a lot of clothing that doesn’t have longevity and is inevitably going to play into throw-out culture. It’s saturating my TikTok and Instagram. It’s not a sustainable way to wear clothes, so that timeless sort of elevated nature, a piece that’s an investment but is going to last you, is what I like to think about when I’m wearing clothes. A good pair of denim jeans is never going to go out of fashion, a handcrafted leather boot, a trench coat - they’re just staples.
Al: I agree that R.M.Williams is absolutely that. You saw me walk in wearing a pair of handcrafted boots that I was given eight to nine years ago - all scuffed up. As Connie alluded to fast fashion, it’s like waste in the kitchen and sustainability is really important to all of us. So buy once, buy right. It’s not expensive, it’s value for money. That’s how I look at it, as buying good things that last years.
A bit about R.M.Williams & their trans-seasonal collection…
Since 1932, R.M.Williams has always focused on creating durable and timeless pieces that can last through tough conditions while remaining stylish. From handcrafted leather boots and belts, to an ever-evolving selection of apparel and lifestyle essentials, R.M.WIlliams is a brand that promises quality, craftsmanship, and longevity (emphasis on a long life-cycle!).
Just in time for spring, R.M.Williams’ latest collection is designed to ease the transition between chilly days to warmer weather - making this season’s changeover a breeze. Don’t you love when things are made simple? This season’s lineup features refreshed versions of their classic leather boots, breathable knitwear, new denim styles, rugby jerseys and versatile lightweight outerwear— an ideal situation for layering as the weather chops and changes.
Photography GUY COOMBES
Interviewer, stylist & creative director AMBER BAKER
Muses AL BROWN & CONNIE LANG-BROWN
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