Next gen
DAVID LOVETT ETHEL FOOD STORE, BRUNSWICK HEADS, NSW
Partner Sarah (restaurant manager at La Casita, NSW) and Lennox (18 months)
As I get older and deeper into the industry, and now that I have kids, I’m starting to cook more and more like an Italian nonna. At home, I like to make food that is simple, hearty and healthy; essentially things that I can do with a baby on my hip, or while Lennox is running around my feet at a million miles an hour. I give him pots and pans to play with so he can make a racket while I cook, and feed him things like tomatoes from the garden to make sure he’s involved in the process.
Food is my love and my passion. I cook all day at work and I like nothing more than coming home and cooking for my family. But I don’t want to be chained to a stove because I’ll miss spending quality time with the kids, especially in the evening when they’re about to go to bed. So I try to keep dinners as simple as possible; you only need two or three ingredients to make something delicious. I read a lot of cookbooks from the ’50s, including Elizabeth David and Patience Gray – the way they cook and write is so inspiring.
. One night we might eat cacio e pepe, and then the next night
