Renowned for classic Italian cooking (and the best focaccia in the Shire), David Lovett is a well-regarded chef, known for cooking like an old Italian nonna, who has relocated to the Northern Rivers and is appearing at Barrio soon as part of their regular Slinging Plates series.
For David, it’s all done by hand, no fancy gadgets or methods, just simple honest food, highlighting the best produce of the Northern Rivers.
‘I’m looking forward to being back in the kitchen, playing with fire, making the most of Francisco’s fantastic charcoal grill and putting it through its paces,’ says David.
Cooking like a ‘nonna’ means that David uses an authentic Italian approach and simple cooking techniques to allow the produce to sing, but he’s far from unsophisticated in his approach to cheffing.
After completing his apprenticeship he learnt the ropes in kitchens across Fremantle (WA), Uluru/Ayers Rock, and McLaren Vale, before deciding on a move to Sydney in 2006.
In Sydney, he took up the sous chef position at Bill’s in Darlinghurst and tried his hand at food styling after being given the opportunity to work with Bill Granger and his team on the weekly Sydney Morning Herald Good Living magazine.
In 2007, he took the junior sous chef role at Danks St Depot in Waterloo, and the year after moved from inner city to the coast as sous chef of hip eatery, North Bondi Italian Food, where he spent two very busy summers before moving to the Kings Cross institution Bayswater Brasserie.
David spent a length of time in Italy before returning to take up the position of head chef for johnandpeter canteen in Eveleigh until its closure. In 2012, Merivale offered the opportunity to take the reigns at Uccello, where he achieved 1-hat status for three consecutive years.
Now David and his family have relocated to the Northern Rivers, where he finds himself enjoying the simple life, cooking wholesome food for the newly opened Bay Grocer, operated by the team behind 100 Mile Table.
2019 will also see David hosting a number of long-table pop-up dinners.
Barrio Byron Bay – Tuesday 28 May
$10 / $20 plates & $10 glass wine
Meat & vegan-friendly menu
À la carte menu also available
Moorooduc wines
