The Unbearable Lightness of Being Hungry | A Sydney Food Blog

New podcast – Brent Savage, Bentley, Monopole, Yellow, Cirrus

October 19th, 2017  |  Published in Latest, Podcasts

“It was an old smashed-up pub that had no floor and no ceiling and no roof.” It wasn’t the greatest site, but Brent Savage and his business partner Nick Hildebrandt (somehow) transformed it into Bentley, the first restaurant they’d ever open together. 11 years later, they now run four acclaimed Sydney venues, including Monopole, an award-winning wine bar; Yellow, a popular fine-dining vegetarian restaurant, and Cirrus, a well-reviewed seafood establishment.

Brent got his start in the kitchens of renowned chefs (such as Phillip Searle’s Vulcans and Mark Best’s Marque) before going solo and being named Chef of the Year in the 2005 and 2015 editions of the Good Food Guide. Even though he worked in “old-school” rough-going establishments, Brent has since instituted a “no shouting” rule in his kitchens and knows that there’s more to a restaurant than what’s on the plate. His collaborators include Hildebrandt, who surely must be the most awarded sommelier in Sydney (even if he hasn’t carted all his honours home to put on his trophy shelf) and Phil Gandevia, whose experimental drinks at Bentley include strawberry champagne, Weetbix milk and a pretty excellent counterfeit beer.

Brent has also mentored many young chefs at his restaurants – including Adam Wolfers and Dan Hong (who met his wife when they were both working at Bentley). And he’s always had a pro-vegetarian bent to his cooking (his wife Fleur is a third-generation vegetarian), so the chef talks about how he approaches serving eggplant like it’s twice-cooked pork belly.

Bentley is the restaurant that inspired me to start my food blog, 10 years ago now, which is also what has led to this podcast – so it’s nice to be able to chat to Brent about his career and achievements, and the fact he turned up to this interview, even though he’d suffered a hernia only five days earlier! His high-pain threshold can probably be credited to his early days as a dishwasher, which taught him how to handle pretty much everything.

You can listen to this episode on iTunes or download it via RSS or directly. You can even find it on Stitcher nowadays. And thanks to everyone who has surprised me with generous comments about this podcast  or even dropped a kind review in the iTunes Store (aka Apple Podcasts) – your support means a hell of a lot!

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Hi, I'm Lee Tran Lam. When not blogging with my mouth full, I'm usually writing, presenting Local Fidelity on FBi radio, making zines, producing podcasts or continually breaking promises about how I really am gonna get through my book pile one day.

All the good pictures on this blog are by photography ace (and patient boyfriend), Will Reichelt, (all the dodgy ones can be credited to me)!

The lovely banner is by friend and ultra-talented illustrator Grace Lee.

This site redesign was made possible by the next-level generosity and expertise of Daniel Boud, whose code-tinkering ways are only outranked by his seriously inspired way with a camera.

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This is a blog I do for pure fun and zero influence – there's no sponsorship, sneaky advertorial or advertising. I pay for all the food mentioned, 'cos it seems the ethical thing to do.


This is a blog about eating and drinking in Sydney, Australia (with the odd cross-border or off-topic detour). BYO appetite.

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