is a Bondi Personal Trainer & a Clean Living Chef
In this week’s Harvest Hangs we catch up with Bondi Personal Trainer, Clean Living Chef and pretty much the nicest bloke you’ll ever meet, Scott Gooding.
Scott and fellow Bondi PT Luke Hines (look out of this Harvest Hangs next week) popped into the restaurant for a feed, and we bonded over our love of Bondi and of course our shared passion for fresh, seasonal and clean food. Scott and Luke’s latest Clean Living cookbook Quick & Easy is in stores now.
1. What’s a typical food day in the life of Scott Gooding (warts and all)?
I’m up early so at around 4.45am I’m tucking into my first breakfast of the day. It consists of half a banana mashed with tahini, coconut flakes, hemp seeds, buckwheat, cacao nibs, bee pollen, coconut oil and a few berries.
I back this up a few hours later with some slow cooked lamb and avocado.
I snack throughout the day on pate, liver sausage, raw veggies and bone broth.
A piece of fish or slow cooked meats with fermented foods and veggies…
My diet is typically high in fat with moderate protein and minimal carbs. As for warts’n’all…I don’t have anything that would be considered a treat…as boring as that sounds (that does sound a little boring Scotty but all that food delicious healthy grub makes up for it).
2. As a personal trainer and Clean Living chef, what are your non-negotiable ingredients in the kitchen?
– beef tallow<
– coconut oil
– tahini dressing
– sea salt
– coconut cream
– wild boar pate (Umm gotta try some of that)
3. Staying active is a big part of your day, what’s your favourite post workout meal?
An omelette with onion, garlic, tomato and some liver sausage on the side.
4. If you wanted to impress someone with a home cooked meal what would you make them?
I made a crispy skin trout the other day with a wild samphire salad…a simple dish but yummy!
5. What dish/ingredient is your behind-closed-doors guilty pleasure?
Ha! This is a question i get asked a great deal, and one i wished i had a better response for, but i don’t have a guilty-pleasure food. I have never really had a sweet tooth, and now I certainly don’t have sugar in my diet, so sorry to be so dull. I guess my guilty pleasure is the occasional glass of pinot noir.
6. Desert Island. Three foods. Go…
Mango (if i can keep it cold…Fruit for me HAS to be cold), Coconut and Beef cheek (I hope this island has a fridge).
7. What recipe would you be keen to see Bondi Harvest tackle?
I absolutely love what Bondi Harvest is doing. I wish them all the best with the new Bondi Junction venture. I’d love to see insects on the menu though. In my mind we will begin to see more and more insects on the culinary landscape. Insects, spiders and grubs are a sustainable source of protein and one that Australia needs to embrace as the global population continues and pressure is placed upon current farming practices.