Q & A with Simon Bryant, Chef

Simon Bryant.  Chef.  Vegetarian.  Dog’s best friend.

A 10 year Hilton Adelaide veteran who, in addition to his work alongside one of Australia’s most acclaimed Chef’s in the Hilton’s Grange Restaurant, Cheong Liew, led the hotel’s culinary team as Executive Chef.

Since, his humble nature and dry humour, and friendship with well-known South Aussie icon Maggie Beer, saw him complete 4 seasons on the ABC’s popular ‘The Cook and the Chef’ series.

He now releases Vegies.  His first foray into the cookbook melting pot (pun intended), Simon allows us a little glimpse into his tasty world of, ahem, gastro porn….

Q: When you are in Sydney, where do you…

Get your coffee?

Bourke Street Bakery in Surry Hills.  The coffee is good, but the smell of fresh, stone ground, organic flour, sourdough breads, real croissants and craftsmen is in the air.

The Book Kitchen in Surry Hills, a great combo of Single Origin locally roasted coffee, bread and organic food and shelves of literary gastro “porn”( ie cookbooks) to buy (or just to peep at and dream).

Do your grocery shopping?

Dick Smith Foods has a mind boggling array of Australian food product so that’s a must.  Also, the first Saturday of the month at Sydney Growers Market in Pyrmont – awesome.


For a wham bam quicky it’s Funky Pies in Bondi, vegan, veggie, eco friendly, organic… they have all bases covered and the staff are great.

For a great breaky or lunch it’s Kitchen by Mike in Rosebery – artisan breads, home made jams, meats by Feather and Bone, a ‘surprise menu approach’ and you can take a wander through Koskela and check out the most amazing, unique range of furniture, accessory’s and gifts.

For shared plates, produce driven, relaxed, but kind of cool with a kitchen garden it’s CHISWICK in Woollahra – refreshingly honest food.

Billy Kwong, Kylie and co just get it!  A Chinese eating house with ethically sourced produce, and great to see a sprinkle of Native Australian ingredients incorporated with mastery and skill into the menu.

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