Edel Clarke: This is your second year here at Taste of Dublin, why do you come back to take part in Taste, how is it different to other food festivals?
Tim Anderson: Taste of Dublin is the best one, the people here are the best, they’re the friendliest, and they’re really out to have a good time - good crowd good energy. I’ll keep coming back as long as Electrolux keeps asking me!
Do you enjoy being part of the secret ingredient event?
Yeah I do, it’s fun to show people new stuff, because I deal with things like lotus root, miso and the sous vide technology which is something new to a lot of people, and it’s kinda cool to be able to show them that.
You released a cook book recently called Nanban, can you tell us a little bit about that?
The name Nanban means Japanese soul food, so it’s all like hearty food from the south of Japan with a lot of recipes that come from foreign origins, so a lot of old Japanese recipes, some Chinese and Portuguese too. I tried to get away from sushi, light vegetable type of Japanese food so this is more chicken and pork, spicy and garlicy food with quite strong flavours.
You’ve done a pop-up restaurant that was actually called Nanban so was that the inspiration for the cook book?
Yes it was and I’m actually opening a real restaurant now [called Nanban] too and that will sort of complete the whole Nanban story - hopefully! It’s opening in July, not sure exactly when but have the premises, we’ve started the building so it should be the end of July, early August so that’s something to look forward to.
So this Nanban saga is leaning more towards the Japanese soul food as opposed to some of the more modernistic cuisines that you did on Masterchef, is it your preferred style?
There’s always gonna be some modernist touches to what I cook just because I think you get good results that way. That was definitely more for Masterchef rather than the food that I’ve always really loved.
You’ve been compared to Heston Blumenthal in honour of some of the modernist cuisine you’ve created, how do you feel about that?
It’s stupid - he’s in another world like such another level!
I’ve heard that The Fat Duck cookbook is actually one of your favourites to use, what is it about Heston’s cooking style that you like?
It’s the way that he thinks about food that I really like, I think the way that he uses all the senses, he uses memory and nostalgia and just creating a whole environment that suits the food rather than just focusing on what's actually on the plate, I think that’s really important and that you can really learn from that; the psychological and scientific aspect of food. So yeah I definitely still take some inspiration from him. I’ve eaten at The Fat Duck, I did a two week work experience there and it’s just amazing, everybody should go once in their life
You’re a huge advocate for craft beers and pairing beers with food as opposed to always matching wine with food, do you think this is something that people should try and get into?
Absolutely especially in the British Isle’s where it’s traditionally been barley growing areas and beer drinking countries, it makes more sense and goes better with the food. There's more 'different' kinds of flavours that you can get from drinking beer as opposed to wine.
We’re getting 4 different collaboration beers with UK breweries to co-inside with the launch of the restaurant and we’re always gonna have a really good strong beer list.
Especially with Japanese food, beer is just a better pair. I think it’s smart to choose drinks that come from the same area that the food does, that just makes sense.
Tim will be demonstrating his delicious recipes at the Secret Ingredient’s stage all weekend at the Taste of Dublin, tickets are available at: dublin.tastefestivals.com
Nanban is available to purchase online at amazon.com
