NAME: Leigh Neville
POSITION: Executive Chef
ESTABLISHMENT: EPICURE
WHAT INSPIRED YOU TO BE A CHEF?
I always loved cooking from a young age.
The idea of creating dishes with the use and choice of so many ingredients and what happens through various techniques fascinated me.
WHAT WAS THE FIRST MEAL YOU COOKED & WHAT AGE?
Were mostly sweets and desserts when I was a kid. My first memory was making a self saucing chocolate pudding at about 6 years of age.
WHAT IS YOUR FAVOURITE INGREDIENT?
At the moment it is the fragrance of lemon verbena, it is just incredible.
WHAT IS YOUR WORST COOKING DISASTER?
I was taking a water bath with four terrines out of the oven at Jacques Reymond. I rested them on the stove top then proceeded to move them from the stove to the bench. The wholly old tea towel I was using got caught in the stove trivet and I tripped and dropped the whole lot on the floor. The terrine moulds all smashed and Jacques was so mad he did not say a word……which was worse than a bollocking!!!! Luckily they were for a function 2 days away and I could re make them the next day…...
IF YOU COULD INVITE FOUR PEOPLE OVER FOR DINNER WHO WOULD THEY BE?
Bono from U2, Marco Pierre White, Jo Farnik – Spotless MD & CEO, and Pippa Middleton
Obviously I don’t need to invite my family because they will already be there right??
WHAT MAKES YOU LAUGH?
My kids mostly
WHO INSPIRES YOU THE MOST?
The world is filled with inspirational people. For me, my family and closest friends inspire me the most.
WHAT IS YOUR FAVOURITE RESTAURANT?
I do love casual yet sophisticated style eateries the most, like Cumulus, Bisrto Vue, Abla’s etc. I do not have a set favourite restaurant; I respect and appreciate what various restaurants are trying to achieve through their food the experience they are aiming to deliver. I love the variety and flexibility that Melbourne dining has to offer. We are very spoilt with choice and quality that is on offer in this great city.
WHAT DO YOU EAT AT HOME?
Rustic and quick comfort food and usually something a little more lavish on the weekend. Usually traditional European style dishes because they can be fairly easy and enjoyable to prepare and the older I get the more I appreciate and understand it.
WHAT WOULD YOU TELL THE YOUTH OF TODAY TO ENCOURGE THEM TO JOIN OUR INDUSTRY?
It is a great industry! It can take you anywhere if you want to travel, you get to eat good food all the time, be creative, have the luxury of using amazing and exotic ingredients you would normally not be able to afford, you will be able to stay up late, sleep in most mornings and you’ll always have choice with where you work if you are committed.