Chef Joel Bennetts talks through his relationship with the ocean and passion for cooking.
mn_Muse Joel Bennetts
Photography Daniel Hanslow
Joel - please share a little bit about yourself - your background, where you were born and raised, noting some of the defining aspects that have contributed to the person you are today?
I am obsessed with cooking. My passion was first developed when I began cooking with my late mother when I was about 10.. we would spend hours most days in the kitchen preparing all kinds of meals & creations. It was when I was 15 that I knew I wanted to be a chef. I'm am Australian, I was born in Katoomba located in the Blue Mountains until I was 5. We then relocated to the seaside town of Maroubra, where I believe I developed an incomparable fascination with the ocean. As for me and so many others the ocean offers a sense of calm, sure you can have sea spray from 10ft waves crashing the cliffs and boosting into the air but for me, that is calming, it's reassuring as well as damn beautiful.
Joel - you have an amazing- encompassing approach to creating incredible inspirational recipes, can you walk us through how you source your produce as well as the mood behind your recipes?
Recipes started coming to me when I was working at the Three Blue Ducks in Bronte, I remember coming to work one day oozing with confidence, not an ego-driven one but a really powerful understanding of how food worked, how vegetables matched this protein or how this nut worked with that oil and so on. When I create/reinvent a recipe I only try to create simplicity. I don’t cook food I don’t like to eat. I don’t create recipes that I wouldn’t share with my family. I just really love simple good food.
Joel - we are so exciting to hear you’re in the development stages of your new book, please tell us more about this?
Well, I honestly can’t leak too much.. but I can assure you it will an incredible book for all levels of chefs. I want to make the book approachable, one that highlights simplicity and elegance. I simply wanted to showcase my artwork, it will also feature some of my landscape photography which I am excited about. From start to finish it will take about 4 months. I'm self-publishing with a few incredible friends of mine that I have full confidence in.
Joel - How has the pandemic affect your work, and the message you want to convey to support your vision of your craft?
When covid very first hit Australia I was actually on the road to Mt Gambier to go make wine with my 2 best mates, there we a multi 1000km road trip through SA, VIC & NSW. When the strong desire to cook again came back, I took the reins at FISH SHOP in Bondi, when covid came back for a second go.. it hurt. We ran a tight takeaway program which was the first for us. The benefit, FSHMKT was created, my bosses at the time were eager on the site next door and a few months later it opened, As an approachable takeaway venue. On the message I try to convey, I feel it didn’t affect it. I like to adapt to any situation the best I can.. sure putting burgers in boxes for months wasn’t exactly what I wanted to do. But we had some of the best burgers around. It was a super fun season where the whole team go involved in the menu design process.
Joel - In times of the environmental climate crisis, being sustainable can be an incredible tool to amplify the importance of your role as a Head Chef, can you talk us through your sustainable or any environmental implementations or processes that are active in or working towards in your personal or working environment?
For the past several years, acting as a head chef its really in your hands to have this at the forefront of one's mind. I remember at Peppes I made the call to not use any takeaway containers or plastic wrap for the entirety of my time there. I feel having a transparent relationship with suppliers is key, knowing the provenance and calling the shots on what you serve.
Joel - Tell us your relationship with nature, and how you implement it in your daily life?
It’s a close relationship, I don’t get into the bush anywhere near as much as id like, when I can I go camping. But I live close to the ocean. Which is my place I can switch off, I have surfed my whole life and find that a beneficial place to be for me.
Joel - What are your self-love practices?
Daily ocean swims & time with my Dad & Brothers
Joel - How would you describe your style? and how has it changed over the years?
I think my style could be described as simplistic & tonal. I feel I stopped wearing prints and loud colours quite a while ago, I find it easier to match things that are plain in appearance.
Joel -What is your favourite madre natura garment and why?
The Palm Pants in Sand Dune, I love the cut, takes me to another era.
Joel - Our mission at madre natura is to create an optimistic future for Australian fashion, what do you think is the most important aspect of our mission?
I love that the clothes are made in Australia, it is supporting the people within. You’re paying for natural fibres which I love and mostly it looks great.
Lastly, where do you see the future for Joel Bennetts?
Honestly, Restaurant Joel, I want to see happen!
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