This month in The Press, we speak to chef and hospitality consultant Egor Rodichkin from Better Hospo.
We first met Egor when he was the executive chef and general manager of the Riveland group overseeing venues such as Boatbuilders Yard, The General Assembly, Riverland and more. Recently Egor has stepped away from the pans to start his own consultancy business. We were delighted to have Egor do a short cameo working at Mount Zero where he worked closely with our table olive team. Read the full interview here. On Egor's last day he cooked an amazing lunch for our whole team that was so good we wanted to share his recipe with you all...
Q: Could you describe your cooking style in three words?
Generous. Simple. Ingredient-led.
Q: Where was the last place you dined out, and what did you order?
Pipis North @pipisnorth. Oysters, crudo with watermelon, swordfish belly skewers, prawns, octopus and clam flatbread. It was the perfect seafood spread to wash down with an Albariño. The flatbread was a standout - it's an absolute must-order. I will be back for that alone.
Q: If you owned a restaurant that cooked only one dish, what would it be?
I am intrigued to see how 7 Alfred @7alfredmelbourne evolves over time. Steak frites with a killer pepper sauce is not a bad one-dish concept.
Q: What ingredient could you not live without?
Not trying to flatter anyone, but quality olive oil is essential. It is the first thing to hit the pan and the last thing to finish a salad, a crudo or a paella in our case. It is the base of so much cooking, and that final generous drizzle is what lifts a dish.
Q: What do you think is the most underrated ingredient in a kitchen?
Bottarga. And it is so hard to get good quality in Australia. It adds incredible depth and umami. Think oeuf mayonnaise with a generous microplane of bottarga over the top, or fresh porcini pappardelle finished with bottarga instead of parmesan.
Q: What's your favourite dish on the menu currently?
I have stepped away from the kitchens in recent years and moved into senior hospitality leadership, overseeing multi-venue operations. I am now focused on building Better Hospo, a hospitality collective delivering consultancy and training. We’ve managed the chaos, shaped teams, and built brands - and we’re here to help others do it better. Uplifting capability in the modern hospitality landscape is a real challenge and we hope we can help businesses overcome that. Our “Captain the Experience: Lead with Clarity, Accountability and Culture” workshop is currently my favourite item on the menu. https://www.linkedin.com/company/betterhospo
Q: Tell us about the recipe you've chosen to share for us.
This Paella recipe is an old party trick of mine that I learned during a university exchange in Madrid in the early days. I learnt this recipe from a woman called Carmen - the most adorable host who ran my student pension. She barely made money because she insisted on feeding us incredibly well. That dish carries heart, generosity and a lot of nostalgia.
Q: What is your favourite Mount Zero product/s?
I am obsessed with the agrumato olive oils. When we talk about quality ingredients that finish a dish, this is it. Incredible flavour and so versatile.
Q: What do you cook when you’re exhausted after a big shift?
Scrambled eggs topped with whatever random condiments I find in the pantry.
Q: Who's your biggest culinary influence?
Anthony Bourdain. Kitchen Confidential dragged me into the industry. Yotam Ottolenghi opened my eyes to simplicity, produce-driven cooking and the depth of Levantine cuisine.
Q: How do you and the team prepare before service? Do you play music, talk much, keep things quiet?
A solid pre-shift briefing, a proper family meal and plenty of music.
