Remix Chats With Executive Chef, Gavin Doyle Of Soul Bar & Bistro
As the new season changes, so too does the food on our plates. Join us at the Chef's Table where we chat with Executive Chef, Gavin Doyle at the iconic harbourside eatery, Soul Bar to see what he is serving this winter season.
What’s on the menu this season, Chef?
“This season you can expect to see comfort food on the table with creamy flavours, earthy roasted vegetables, caramelisation, gooey cheese, hints of truffle and the odd hint of chilli. Our hero dishes include the entrée scampi cocktail - these flavours are really fresh with a hint of sweetness and different kicks of heat - it’s a great way to start. Followed by our beef fillet main - which has wasabi lime and king brown mushrooms. I got the inspiration for this dish during my time at Tetsuya’s Sydney, so this is my interpretation. To finish, the chocolate pudding is a must-try, the contrast from hot to cold is a winner.”
Where do you draw inspiration from when designing your seasonal menus?
“Everywhere, I spend a lot of time reading cookbooks, testing recipes and making my own interpretations. I immerse myself in the world of Instagram, and of course, I dine out a lot. Luckily this year myself and the senior management team are doing a research and development trip to NYC. It's going to be amazing, we have a heavy itinerary ready that requires stretchy pants for sure.”
Speaking of seasonal produce, what local companies do you work with to source your ingredients?
“We love to support local businesses and more niche suppliers that supply just a small range of items, like Anabelle Fine Cheese, for goat fromage frais. Te Mata Garlic from the Hawke’s Bay, who sell hard-neck garlic. We also work with Amanda Hill from Produce Company who gets me everything else in between, she is crucial to our operation. I do try to use as many local suppliers as I can but I have also gained international suppliers where I buy direct unique items like fruit vinegars. This date vinegar that I have sourced internationally is an absolute winner with our smoked chicken liver pâté.”
We know it’s been about a year since you developed your new kitchen. How has that been since then? And what do you love the most about running the kitchen at Soul?
“It’s been a real rollercoaster of a journey. We spent long days and long nights planning and have built a kitchen to last, it’s functional, ergonomic and modern, it truly has been a dream come true! The energy at Soul is unmatched. The people are exceptional and the place is just buzzing all the time. It really doesn’t stop. Every day is so different, it really gets the endorphins going.”
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