At The Chef's Table With... Scott Bridger, Head Chef of Bib & Tucker

Harper's BAZAAR Singapore: Summarise your food philosophy in one sentence.

Scott Bridger: Fresh, sometimes a bit whacky, with no compromise on flavour and using amazing ingredients.

HB: What's your favourite dish on the menu at Bib & Tucker?

SB: Charcoal roasted Fremantle octopus, with Nduja and chickpeas from the north of West Australia. It’s amazing to cook seafood that is literally swimming right off the coast.

HB: What should our readers be eating now?

SB: Shaved salads are a great meal by them selves or to pair with some grilled meat or fish. Get yourself an Asian style mandolin (vegetable cutter) to create healthy vibrant salads. Raw or lightly cured fish is a great when the weather warms up – try it with some thinly sliced nectarine, some fresh chilli and shaved fennel.

HB: Why the transition to raw, paleo and organic foods at May Street Larder?

SB: We really like to create healthy vibrant food that anyone can eat. By substituting a few small elements it becomes food that everyone can enjoy.

HB: Where do you shop for ingredients in Perth?

SB: We use fantastic suppliers for both Bib & Tucker and May Street Larder, but we also go straight to the farmers. We have created relationships with the people that grow the produce so we get what we want and they get more in their pocket.

HB: You worked on a private yacht for a Mexican family. Could you share a recipe for a modern Mexican dish that readers can try at home?

SB: Raw fish tostadas! This is a great little idea to use for your next dinner party or even just as a healthy dinner.

Serves 4 as an entree or will make 20 small tostadas

500g fresh fish (snapper, tuna, salmon) or another sashimi grade fish diced into 2 cm pieces

1/4 red onion finely diced

1 red chilli deeded and finely chopped

1/4 cucumber diced

1 avocado diced

8 cherry tomatoes quartered

1 bunch coriander chopped

Juice of 2 limes

1/4 cup olive oil

6 corn tortillas

1. Preheat oven to 180C

2. Dice the fish and place in a medium sized bowl.

3. Chop all the chilli, tomatoes, cucumber and place in a bowl.

4. Mash the avocado in a small bowl with a squeeze of lime juice.

5. Place the tortillas in the oven and bake for 5-6 minutes or until crispy.

6. Squeeze the lime juice over the fish and mix into to lightly ’cure’ the fish.

7. Let the fish sit in the lime juice for 5 minutes.

8. Add the chopped vegetables, coriander, olive oil and season with some sea salt.

9. Place a tablespoon of the mashed avocado on each crispy tortilla and spread over the middle.

10. Place a 1-2 tablespoons of the fish ceviche in the middle of the tortilla and garnish with some fresh coriander.

11. Enjoy with a cold beer.

HB: Have you been to Singapore before? If you have, what flavours do you remember? And have those inspired any dishes?

SB: I used to travel through Singapore quite often about 10 years ago. I remember eating my first fish head curry; it was spiked with curry leaves, okra and was beautifully balanced. The fish heads never go in the bin anymore in the restaurants, it’s usually staff dinner!

HB: Where do you get inspiration from for new dishes?

SB: My inspiration comes from the produce itself and creating dishes with the seasons.

HB: After spending a decade travelling the globe, which country's cuisine has influenced you the most and why?

SB: I love the Mediterranean diet and cuisine—it’s so versatile, they keep it simple and use everything, nothing is wasted which I love. A lot of modern day menus use elements from old techniques, a lot of which come from the Southern European countries.

HB: What's the one dish you always turn to for comfort food?

SB: Curry—any type, I’m addicted to chilli!

HB: What are your kitchen/pantry essentials?

SB: I always have a lot of pickles around, we pickle everything at the restaurants. It’s such a great way to balance a dish.

HB: Your favourite restaurant in the world?

SB: Cal Pep, Barcelona.

HB: Most memorable dining experience?

SB: Eating fresh sashimi for breakfast at Tsukiji Fish Market in Tokyo. I believe it’s the most amazing fish market in the world.

HB: Dream dinner guest?

SB: Rene Redzepi from Noma—I would love to pick his brain and hear his food philosophies.

HB: Drink of choice?

Day — Kombucha, which we make at the restaurant, it’s so tasty and healthy.

Night — Pinot Noir.

HB: Who would you consider your mentor? And what's the one key lesson you've learnt from him/her?

SB: Neil Perry—I worked for him for a few years and he taught me to keep it simple and let the produce shine. I also admire him for being very successful but still so connected to all his restaurants and chefs.

By Debby Kwong