Would you like to view the UK edition of this site?

View UK Edition

Upgrade to Tastemade Plus to enjoy this video

Try it free!

Choosing A Menu

Choosing A Menu

Grand Opening - Sn 1/Ep 3Grand Opening - Sn 1/Ep 3

Create a free account with Tastemade to save recipes and videos!

Guy takes a trip to the Santa Monica Farmers Market with The Butcher's Daughter's Heather Tierney to source produce, choose a menu, and put it to the ultimate taste test.

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Transcript

- Good day, guys. I'm Guy Turland from Bondi Harvest. I've been lucky enough to travel the world and share my love and passion for food. I've flown from Australia here to LA to open a brand new Bondi Harvest cafe. It's a big undertaking. Come with me as we cook, source food, draw inspiration, and yep, renovate a whole new cafe. The orange exterior of the cafe was, I'm going to be mean and say it's an eyesore. It was pretty horrible, so fresh, white, beachy paint really fits well with what Bondi Harvest represents. All right, as you can see, it is all happening. How gorgeous is it already looking? A bit of white paint, still has a lot of work to do, but it's nice to see it finally happening. It scrubs up all right. While the painting's being finished, I'm going to head to the Santa Monica's Farmer's Market. You know, it's so important to have a place to get fresh produce from, because produce comes first. Importance of fresh produce is, you just can't compare. All right, so we're gonna catch up with Heather from The Butcher's Daughter. The Butcher's Daughter is a vegetarian restaurant, so who better to show me around the sort of fruit and veg markets than, you know, the king of vegetarian restaurants in LA? - You know, this is a really important market just to add the seasonal produce to your menu and in LA people demand it. Well, I mean the vegetables are kind of the base of everything 'cause you gotta start with like real vegetables. It's ones that are like got the roots on 'em. They're dirty, you know, like just pulled out of the earth. - That's when you know it's good, right? A little dirt, it's like yes! - The dirtier the better. - Yeah. Again, there're so many kinds and colors, huh? - Yeah. - Love it. You know, the farmers and the providers are so excited about their produce. You know, I love that. I love picking it up, I love hearing their story and I love being connected to where the food comes from. - Well we have the mix, that always goes well pretty much with anything. A nice stalk full is my favorite way to have it, or the basil, we don't always have the basil this time of year - [Heather] Oh! - The quality, it's just really there with the basil right out. - I love this stuff, really sort of elevates any dish, really. The farmer's market is awesome. I mean, I'll be coming down here every Wednesday for sure. - Yeah? - Yeah. - Yeah. - I'll be running back to the cafe with bags of food, yeah. We got some awesome fresh produce at the market, we're gonna take it back to the Tastemade studios in their kitchen, because our kitchen is out of action, and we're gonna cook up a few recipes and a few items that are gonna go on the menu and we're gonna basically feed the whole Tastemade studios. We're going to be making a quinoa bircher, brussels sprout salad with citrus, my awesome quinoa breakfast bowl. The avocado tartine with grilled halloumi, wild mushroom tartine, and then pumpkin pie pancakes. Let's get cookin'! Oh, fresh is best! You know if they're fresh, they've got just more flavor and that comes through in the food, and it means you don't really have to do much, you don't have to disguise flavors, y'know? Four, maybe five recipes? Do I look stressed? Quinoa's like a flavored vessel. When it cooks, it absorbs flavor, liquid. So whatever you flavor your cooking liquid with, basically what your quinoa will take in. I don't like using sugar, as in white sugar. I mean, maple syrup and honey just that little bit better for you than you know, processed horrible white sugar. Alright, pumpkin pie pancakes, the last one, it's time to go feed the crew this feast. Hopefully they love it. We're headed to the actual office where everyone's sitting at their desk to tell 'em to come and eat the food, try it and give us their feedback. Alrighty, who wants a feed? Alrighty! These are some of the new menu items. So I've got the quinoa bircher. This is my avocado tartine with grilled halloumi. This is my super tasty brussel sprout salad with citrus. My quinoa breakfast bowl. Another tartine, it's ricotta, kale, and then a whole bunch of field mushrooms. And then this is a pumpkin pie pancake. So this'll all be on the menu in the next week or so. Get in there, don't be shy. Grab a knife and fork. - The avocado on the pancakes was pretty killer. - The quinoa porridge I love. Mushroom toast is very good. - I thought the avocado pancakes were amazing. Good combination I've never tasted before. - I'm so stoked that the Tastemade crew loved all the recipes and the items that I put out for them. They're definitely all going on the menu.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder