ON THIS HARVEST MOON
“WOULD YOU MURDER these babies?” chef Simon Bryant asks with undisguised glee as he proffers a handful of baby carrots. Then he swaps “the veal of the vegetable world” for a bright green kohlrabi head and holds it aloft like Yorick’s skull. “How’s it feel to be the coolest vegetable for the last five years?” he demands.
His scruffy beard and short hair are turning the colour of the metal chains around his wrist, but Bryant is still instantly recognisable from his time on The Cook and the Chef. And the irreverent chef is still just as passionate about sourcing the best produce available.
We’re walking through Ngeringa Vineyards, a biodynamic winery in
