By Leigh O’Connor.
For Chef Connor Bishop, good food is about creating an experience that nourishes both the body and the soul.
English-born, Connor now heads The Kitchen at Bec Hardy on Hunt Road in McLaren Vale, one of the most private and peaceful pockets in this iconic SA wine region.
Dine on the deck with a glass of estate wine in hand, or indoors where rustic surrounds of wine barrels set the mood for lingering over lunch with friends from a menu brimming with fresh, local, seasonal produce.
Taking up the kitchen spoon at just 15 years old, Connor worked at various venues nestled in McLaren Vale, where each experience contributed to his growth and development as a Chef.
"A significant milestone in my career was my role as Pastry Chef at Maxwell Wines,” he tells AGFG. "It was here I discovered my love for creating delectable desserts – crafting sweet masterpieces became my specialty and I relish the opportunity to bring joy to people’s palates through my sweet creations.”
Throughout his culinary adventure, Connor has always been driven by a commitment to work with local, seasonal produce.
"There is something magical about using ingredients which are fresh and in their prime, capturing the essence of each season on the plate. By sourcing locally, I not only support the community but also ensure the quality and sustainability of the ingredients I use.
"While I have a deep respect for the culinary arts, I’ve always approached my craft without pretentiousness; it’s about striking a balance between exquisite flavours, beautiful presentation and an inviting atmosphere.”
Looking back, Connor says he is grateful for the uncertainty he experienced before finding his way in the world of food.
"It allowed me to appreciate the profound impact a single job can have on one’s life and to embrace the unexpected paths that can lead to true fulfilment. I may not have always known I wanted to be a Chef, but I am now certain I have found my true calling and I couldn’t imagine a more fulfilling career.”
With mandarins his feature flavour of the moment, it is not surprising Connor shares his dessert recipe for A Citrus Symphony with AGFG – chocolate mousse with zesty mandarin accents of curd, sorbet and sherbet.
Working tirelessly to refine his skills and embrace every opportunity to expand his culinary knowledge, Connor says each day brings new discoveries, challenges and opportunities for growth, all of which continue to fuel his passion.
