Australian-born Josh Tyler has a penchant for highlighting the best of local ingredients wherever he is. After working with great chefs in France and Canada, he opened his own restaurants in Sydney before making the decision to move to Bali to follow his passion for surfing and sharing good food.
E: How long have you been cooking professionally?
Josh Tyler: I have been cooking professionally for just over twenty years now. I never set out to be a chef, I was washing dishes to support a surfing habit in my hometown when the chef offered me an apprenticeship. Since then, I’ve been fortunate enough to work all over the world in some amazing establishments, learning from some great chefs. It all came full circle to where I began cooking, when I returned to my hometown to open and operate my own restaurant for several years, which was a great privilege. Now here I am in Bali.
E: What is it that you enjoy the most about cooking?
J: I enjoy the process of cooking; I like that it requires your focus and to be in the moment. I am also a little competitive, so I like the challenge of producing something to the best of my ability. I love producing things that create positive food experiences for people, especially if it converts someone to loving something they previously disliked.
E: How would you describe your style of cooking?
J: I’ve never been great at structure. My cooking style is fluid and responsive, yet technique driven. My food has always been heavily influenced by classic French techniques with contemporary flavours that are a direct response to the produce available.
E: Did you go to culinary school, or are you self-taught?
J: A bit of both really. I began as a full-time apprentice in Australia, which is four years full time in a restaurant kitchen whilst doing one day a week at culinary school. There is also always an element of ongoing self-exploration, as not everything you learn comes from an institution.
E: Has there ever been an ingredient that you weren’t able to master and have decided to give up on?
J: There are quite a few things that have challenged me, more so recipes than ingredients, but I don’t give up easily. Many years ago, I went on the long pursuit of teaching myself how to make sourdough bread. It took me a long time to nail. There were endless nights over a couple of years that I spent trying to perfect my approach.
E: Is there a childhood comfort food that you often think about?
J: Oh, there are many foods that I often think about. Mostly pies, sausage rolls and chocolate milk.
E: On your day off, which restaurant do you enjoy going to the most?
J: My kids love Massimo in Sanur, so we end up there quite often. For something more refined, Cuca in Jimbaran is amazing. Kevin has this ability to create something that is fantastically executed.
E: In the culinary world, who has been your biggest influence?
J: I am really fortunate to have apprenticed under Livio Braiuka. This man taught me a lot about not only cooking, but how to manage yourself in the kitchen. Working for Peter Doyle in Sydney taught me about respect for ingredients and sourcing quality. Dan Hunter of Brae for growing his own produce, even the wheat for his bread is grown on site. This shows phenomenal dedication to creating the best product.
E: What do you think are the biggest misconceptions people have about chefs?
J: That we are loud, aggressive and a bunch of egomaniacs.
E: If you could cook for anyone, who would it be? Why?
J: I would cook for my father, because he never had the opportunity to taste my food.
Caramel Cheese Custard
with Passion Fruit and Mangosteen
Ingredients
Custard
- 250g gruyere cheese
- 650g ricotta cheese
- 4 whole eggs
- 8 egg yolks
- 500g cream
- 1.5l milk
- 350g sugar
- 500g sugar for caramel
Passion fruit curd
- 600g passion fruit juice
- 200g sugar
- 10 egg yolks
- 4 whole eggs
- 250g butter
Method
Custard
- Warm the milk to 50C, infuse with gruyere cheese for two hours, then strain.
- Whisk cream, sugar and ricotta till smooth.
- Add the infused milk and remaining ingredients and blend.
- Allow to rest for two hours, or overnight in chiller, until ready to bake.
Caramel
- Use the extra 500g sugar to make a dark caramel.
- Place 1-2 tbsp of caramel in 10 ramekins (5cm diameter), allow to cool and set.
Baking the custards
- Pre-heat the oven to 84C.
- Pour the custard over the caramel.
- Place ramekins in water bath and bake in the oven for 1 hour 15 minutes.
- Allow to cool and set in the refrigerator overnight.
Passion fruit curd
- Boil the passion fruit juice and sugar until sugar has dissolved.
- Stir the eggs and juice in a bowl over a water bath until the mixture has thickened.
- Removed from heat and whisk in butter.
- Pour into a tray to a depth of 2cm and freeze overnight until firm.
To Serve
- 5 mangosteen
- Passion fruit pulp
- Liquid nitrogen
- Turn the custards out into a bowl.
- Place five pieces of mangosteen around the custard.
- Place liquid nitrogen into nitrogen stainless steel container.
- Remove the passion fruit curd from the tray, turn onto its side and, using a mandolin, shave the curd into the liquid nitrogen.
- Using a slotted spoon stir until frozen.
- Remove the frozen curds and place around the custard.
- Finish with a spoonful of passion fruit pulp on top of each custard and serve.
Sundays Beach Club
The Ungasan Clifftop Resort
Jalan Pantai Selatan Gau, Ungasan
Bali 80362, Indonesia
T: (+62) 3618482111
Exquisite Taste December 2019 – February 2020
