From working in Gordon Ramsay’s kitchen to cooking for Sir Paul McCartney, Beyonce, Jay-Z and Rihanna, Scott Findlay is one Chef who knows his way around plant-based food.
Now in charge of the menu at Flave on Hall Street in Bondi, this Kiwi-born cooking guru still offers Sydney diners a vegan meatball recipe he devised for the Beatles’ legend, while touring with him as his Personal Chef.
Starting in the kitchen at an early age, Scott would watch his Grandpa intently to learn his cooking tips; before gaining his Chef’s Diploma and jumping on a plane to begin his culinary journey with a stint in Bali and then the Gold Coast.
"My Mum’s side of the family hails from the UK and I always had grand aspirations to work for the one and only Gordon Ramsay,” he tells AGFG. "Little did I know that I would soon get my wish!”
Setting up camp at his grandparents' home in a small Yorkshire town, Scott served a short stint at a British pub before eyeing up the London restaurant scene and taking a leap of faith.
"Shortly after I arrived, I read that Gordon was opening a restaurant in the celebrated Connaught Hotel. I landed an interview, did a trial and got the gig! Ecstatic is an understatement for how I felt as you can imagine. Gordon Ramsay was why I was here!”
Scott says the kitchen at the Connaught was still deep in the throes of construction and was a few months away, so Gordon had him work at another of his restaurant locations – Claridge’s.
"Gordon taught me everything I know – the true foundations of cooking. While it was a stressful and tiring time, it was extraordinary working with him – lessons and experiences I will never forget.
"Beyond Gordon, I was lucky enough to secure some wonderful opportunities, cheffing on tour with some of the most talented artists in the world – from Beyonce and Jay-Z to Rihanna, Rod Stewart and Pink – to name a few!”
It was serving as Personal Chef on tour with Sir Paul McCartney – one of the world’s most well-known vegans – that Scott began honing his plant-based cooking skill set.
"Sir Paul had been a vegan for years and famously founded the Meatless Mondays movement. I can remember being challenged to develop a 100% plant-based sushi buffet for more than 300 people with my fellow Chefs on one occasion.
"I experimented with tofu, tomatoes, seaweed and a variety of other ingredients to mimic the texture (and taste) of sashimi. Quite the feat as you can imagine, but we succeeded and two of the dishes are now mainstays on the Flave menu.”
Scott says touring with musicians over the years developed a ready, steady cook mentality where the Chefs would seek out local farmers markets at each new city early in the morning and knock together a rough menu of ideas based on the ingredients available.
Sharing his recipe for Flave’s best-selling ballsy burger, the plant-based meatballs can also be served as a bountiful bowl or simply with Napoli sauce as an Italian favourite.
"I was touring in Italy with Sir Paul and he was, at the time, craving a classic Italian meal – which can typically be a meat-heavy and cheese-laden experience. This kickstarted a fire in me to create something truly close to the original source.”
After endless experimentation with different ingredients – remember plant-based meats back in 2004 were not really a big thing – he found a winner. In fact, Nancy McCartney was so thrilled with the outcome, she asked for the recipe.
"Based on the feedback from Flave diners, both the ballsy burger and bowl are on the menu to stay. Trust me these meatballs crush any craving you might have for the real deal! I hope you enjoy recreating them for yourself.”
Drop by the Bondi restaurant tomorrow for World Vegan Day and try the dish for yourself. You can help spread Flave’s core message of building a sustainable world, by providing diners with truly mind-blowing food experiences that are better for themselves and the planet!
