From its humble beginnings on Bondi Junction’s Oxford Street, restaurant, and lifestyle brand Bondi Harvest has come a long way. The Eastern Suburbs healthy hotspot has rapidly become a go-to for any health-conscious foodie.
With cookbooks and Youtube channels, it seems nothing can stop co-founders Guy Turland and Mark Alston. Not even the Pacific Ocean. Yes, that’s right, they’ve branched out and opened another foodie mecca in Santa Monica.
Here, Guy chats to Amodrn about all things Santa Monica, healthy living, food, and travel.
Congratulations on your new café in Santa Monica. What inspired you to open in LA?
Thanks, we’re super excited to now be in the US.
We knew we wanted to branch out and have a café in the USA. Having discovered our biggest audience outside of Australia was in California, LA was always on our minds as the first option. LA and Bondi are so similar; with their laid-back beach vibes, healthy lifestyle and approach to food. So, it made complete sense to expand.
Simply put; conscious real food. It’s largely based on sustainability and supporting local farms and businesses. I want to teach people to ask questions and make conscious food choices. It’s seasonal cooking. I really want to inspire people to cook at home and just eat real food.
What have you learnt from managing an international business?
It’s a lot of hard work mixed with late nights and early morning phone calls. It’s also super important to surround yourself with creative, supportive and capable people that understand your dream.
Can you tell us the best and worst part of your job?
Breakfast – Poached eggs, hummus, avocado, and sourdough or the cafes cauliflower rice bowl with grilled halloumi. Lunch – Salmon poke and quinoa bowl. Dinner – I’ve been going soup crazy the last month and I’m in love with my Turmericoxtail bone broth with avocado buttered toast.
What are your top five ingredients to cook with?
What are the kitchen tools you can’t live without?
When it comes to the basics quality makes all the differences: sharp knife, solid chopping board, and quality pots and pans.
What health and food trends do you foresee for 2016/17?