That’s one of the things I’m very keen
to point out these days, that cooking
is more than just providing meals for
you and your family, it’s also about
understanding moderation and knowing
what you’re putting into your body.
Commercially manufacturedfood
will often be full of problem
fats, salt and sugar.
Whereas, if you cook
a meal for yourself,
you’ll use much less
of all of them.”
Keeping fit
This moderation
is a daily practice
for the 73-year-old.
And it turns out that
the menu at chez Stein
is dramatically pared back
compared to what’s served at his
lauded eateries.
“I’m very keen on having breakfast,”
he says. “I believe it’s the best way to
start the day. Quite often I’ll have a
poached egg instead of a fried egg,
smoked mackerel, or Weet-Bix.
“Another thing I do for moderation
is to have a tiny steak – about 100
grams – with a load of good quality
greens on the side. I’ll slice the steak
into thin pieces, cut up the greens
thinly,andthenI’ll eat the dish with
chopsticks. For me, it’s just a
verysimple way
ofregulating what
you’re eating.”
Moderation on
his plate aside, Rick
also stays trim with
daily swim sessions.
“I’m not a fitness
fanatic, but I do
swim every day,”
says Rick. “That’s my
main source of exercise- particularly the ocean
swimming – and I’ve done it for
the past 15 years. For me, swimming
isn’t just about staying physically in
shape, it’s also about mental health.
Just being in the water, particularly
if the water is quite cold. I don’t
know whether it’s to do with endorphins,
but after a swim in cool or cold water
I always feel very cheerful.”Setting up shop
Thankfully, for the last decade or so,
Rick has been able to satisfy his love
of swimming via the abundance of
beaches and ocean pools in Australia.
Since marrying an Aussie – wife Sarah,
who he calls “Sas” – in a Sydney registry
office in 2011 (“We eloped! We told no
one – not her children or mine”) he has
spent part of every year on our shores.
Sas has also undoubtedly been a strong
influence behind the opening of his two
Australian restaurant outlets.
“We opened the first in Bannisters,
Mollymook, around eight years ago,” he
says. “It’s a gorgeous coastal town on the
New South Wales south coast where Sas
spent many holidays as a child.”
Since becoming a beloved destination
for both Mrs and Mr Stein, Rick’s
restaurant outlet is largely credited with
helping to put the tiny beach town onto
the tourism map. Late last year the chef
applied his Midas touch to a second
Aussie outlet in the newly opened
Bannisters Port Stephens.
Situated on the northern NSW coast,
Rick’s eatery takes pride of place in the
luxury, four-star hotel – the gorgeous,
ocean-front, boutique property where
we’re conducting our interview.
“It’s just beautiful. And as soon as
I discovered just how rich the local
seafood scene is, I became even more
enthusiastic about it.”Feeling at home
With two restaurants, a home in Sydney,
and an Aussie wife, we’ve come to
claim the cooking whiz as one of our
own. However, Rick’s love affair with
Australia began more than 50 years ago.
In fact, his first trip down under was
prompted by sudden tragedy when, at
the age of 18, Rick’s father took his own
life after battling depression.‘A e wi c o col
wate I alway
f er chrfu’
‘cooking
is more than
just providing
mealsfor you
andyour
family’