Recently Nick Katris was approached by an Australian television production team to talk about and demonstrate how he cooks local produce; what drives him and what his food philosophy is.
This story will air on a popular television show in China to entice them to visit our region and wrap their laughing gear around some of our now internationally famous produce.
At thyme, we all take nick for granted but his passion (backed up by some hard work, a nothing short of fantastic, supportive wife and fantastic staff!) has led to 2 successful businesses that continue to grow everyday.
Working with Nick; we have all been able to learn SO MUCH about food and continue to do so every day. We all very proud of our “king of the castle” and are all super stoked to see him succeeding on every level.
Here’s what he has to say:
Being a member of a Greek family, an abundance of food was always something that brought the family together.
I remember when I used to go to work with my dad as a child,( who delivered frozen food to the limestone coast)in & out of kitchens & being fed a wonderful selection of foods from the creative chefs this is where my passion began, including the restaurant I now am executive chef of,
Thyme @ the Lakes
At Thyme, I had the opportunity to create a menu with my team that have a passion for food very similar to that of my own.
This is an exciting and inspiring thing about our restaurant.
At thyme, our aim is to bring back the dining experience which has been a little lost in our area. Everyone is so eager to be doing the next thing on their ‘to do list’ that they forget to stop & smell the roses so to speak. So, we have created a menu that brings back that relaxed but sophisticated style of dining.
Cooking is my career, hobby & creative outlet. To experiment & play, with new and exciting foods & kitchen equipment, which I fondly refer to as my “toys!”
I am influenced by Heston Blumenthal & love his philosophy of “question everything”. This is what I do when creating menus and dishes for our restaurant.
Recreating classics into something I can be enthusiastic about; but also keeping in mind the region we live in and the local produce. Mixing flavours, experimenting with techniques and always looking for new and alternative ways to present, cook and mix foods. Dishes that are not only spectacular to look at but flavours that leave you wanting more every time.
We are spoilt here with local fresh ingredients, & fantastic wines which complement the Thyme experience.
Food is a way of life for me. When I dine I always look for the unusual & different, right down to the cooking techniques & menu design.
I enjoy making food exciting. I love to hear & see people’s reactions to my food, it drives me to push food to its limits and beyond.