Matt Lambert is a breath of fresh air. For all his accolades, awards and success, he’s very down to earth and open. It helps that he has retained an excellent kiwi accent. At least, it helps for me. Matt is one of those chefs who always knew that’s what he wanted to do. At 11 years old, he asked a chef if he could start his apprenticeship then and there. Once he did get started, there was no holding him back. When you read about Matt, you read phrases like “internationally acclaimed Michelin star chef”, “sought-after fixture of New York’s legendary culinary scene” and “top culinary talent. These are absolutely accurate. Matt started his own restaurant, The Musket Room, in New York in 2013 to showcase New Zealand food and wine. Four months in and he had a Michelin star. When he moved back to Aotearoa in recent years, he was welcomed back with open arms, and he is still spruiking New Zealand to those overseas. Except that overseas for now is here in Australia. Matt is based in Auckland but oversees the Rodd & Gunn Lodge Bar Group which fuses good food and hospitality with kiwi clothing brand, Rodd and Gunn. There’s a venue in Auckland, Queenstown, a smaller bar iteration in Chadstone and this month, Matt is in Brisbane to launch the global flagship The Lodge Bar and Dining in the James Street precinct.

#120 Matt Lambert | The Lodge Bar & Dining

When I arrive at Tipico, Domenico is busy making pasta. Owner Andrea Da Como pours me a beautiful glass of Barbera and before I know it, I’ve embarked on a glorious ride of a conversation with Domenico, including a tour of the kitchen and some of the most wonderful descriptions of team work in the kitchen I have ever heard.

1. Domenico De Marco | Tipico

I had planned to speak to Matt Bentley in March. Then we went into lockdown. Over the isolation period, photos of the incredible food he was making at home would pop up on Instagram and his love for cooking and exploring new food ideas jumps out of the shots. I knew this already from all the great conversations I’ve had with chefs, but it really came home to me seeing photos like Matt’s that being a chef isn’t just a job to so many chefs, it’s their passion, their life. Matt has travelled extensively and worked in several countries around the world, but I loved that he said he thinks this is the best job so far, at Hotel Lindrum in Melbourne.

Matthew Bentley

Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!

#120 Matt Lambert | The Lodge Bar & Dining

Conversation with a chef

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