Join New Zealand celebrity chef and author, Al Brown, as he heads over to Australia and combs through the land and seas in search of the freshest and tastiest produce. Al will visit some of Australia’s most loved cities and interact with the locals residents and chefs. At the end of each episode, Al heads back to the kitchen to create some of the local delicacies he discovered along his journey.
Hosted By: Al Brown
Al Brown is an award-winning New Zealand chef, cookbook author and restaurateur. When not cooking at his popular eateries, the Auckland-based chef is most likely to be found hunting and fishing at the great New Zealand outdoors. Join him as he explores New Zealand’s best regional produce in Get Fresh with Al Brown and searches for New Zealand’s finest wild food in Hunger for the Wild with co-host Steve Logan, only on the Asian Food Channel!
Al’s passion for the outdoors stems from his childhood. Growing up on a sheep and cattle property in the Wairarapa region, he often went for hunting holidays with his family. He left school to become a shepherd, before eventually taking over the family farm.
Al then pursued a Culinary Arts Degree at the New England Culinary Institute in USA. After cooking in restaurants in North America, Europe and New Zealand, he opened restaurant Logan Brown in Wellington, New Zealand with business partner Steve Logan in 1996. The restaurant won the prestigious Cuisine Restaurant of the Year in 2009.
Since then, Al had added three more eateries to his name: Depot, Best Ugly Bagels and Federal Delicatessen. Serving fresh oysters and Al’s take on New Zealand cuisine, Depot won the 2012 Metro/Audi Supreme Restaurant of the Year award. Best Ugly Bagels offers Montreal-style wood-fired bagels, while Federal Delicatessen showcases Al’s spin on New York-style delicatessen fare.
Al has written several cookbooks, including Go Fish: Recipes and Stories from the New Zealand Coast, Stoked: Cooking with Fire and Get Fresh with Al Brown. Go Fish was named the Best Single Subject at the International Association of Culinary Professionals Awards in the USA, and also People’s Choice and Best Illustrated Book at the 2010 New Zealand Post Book Awards.
In his cooking, Al believes that taste should always come first before looks. Besides offering simplicity and generosity, his cooking approach tends to highlight seasonal produce and wild food. He describes New Zealand cuisine as “pure” since the ingredients used in the dishes tend to come from nearby sources of harvest.
Al currently resides in Auckland, New Zealand with his wife and two daughters.