Former Holbrook farm boy Tim Tehan brings his rural roots and international career to his new role running Canvas Eatery at MAMA.
Raised at Upper Wantagong Station, Tehan developed a respect for the land from his father and appreciation of cookery from his mother who favoured Asian and Indian flavours.
“To see food in that element you’ve got to respect what it is and use every component of it, rather than just boxed produce,” Tehan said.
“We lived 45 minutes out of town; if you wanted something sweet you made it yourself. Fifty cents worth of lollies from town each week didn’t go very far!”
Tehan has moved to Albury with his partner Michelle and their son, 18 months. He has previously worked at Stokehouse (Melbourne), The Ivy (London) and Christopher’s (London). He established Fitzroy landmark Birdman Eating, which he sold early in 2015.
What's your favourite dish? Fresh fruit with baked ricotta, toasted pistachios and vanilla syrup; Brooklyn bagel with cream cheese, salmon gravlax, avocado and pickled cucumber; Half roast chicken with corn puree, sherry-glazed mushrooms and kale crisps.
What are the staples in your pantry? Kewpie Mayonnaise, Godmother Chilli Sauce, organic unsalted butter, belly bacon and spelt pasta.
What's the biggest product discovery you have made in cooking? The use of culture; I've taught myself how to use it with the curing of salami and also making sauerkraut and have read extensively about sourdough.
What's your secret vice? Thick cut belly bacon and butter on toast with Kewpie mayo and Godmother chilli (“Don't tell my partner!”).
What is your recipe standby? Spelt linguine with diced prawns, chilli, garlic, white wine, extra virgin olive oil and butter.
What is your most unforgettable meal and where? Tipo 00 (Melbourne) for handmade pasta fix. Thirteen Steps (Bright) for their fun menu of steamed crab buns, quail with spiced salt and pork ribs with David's legendary barbecue sauce and not to forget cheeky Roy, the host with the most.
What's your favourite cooking utensil? Boning knife and my kitchen mouli found in a charity shop.
What's in your kitchen toolkit? Knives, Pacojet for the most amazing ice cream, sous vide water circulator for slow cooking purposes.
What did you have for dinner last night? Spelt pasta lasagne leftovers.
What are you drinking? Pastis with water and a glass of A.Rodda Tempranillo, a divine drop (manager) Matt Scerf put me onto.
546 Dean Street, Albury
Phone: (02) 6023 4923