What an absolute pleasure to speak to Steven Nelson at The Recreation Bistro and Bottleshop. I mean, anyone who describes their zucchini as gorgeous and affectionately describes the way they are left to run free in a field as they grow has to be a good person by definition. Certainly a thoughtful person, and the way Steve described his career and the things he has learned along the way is certainly thoughtful; from his early days in Canberra to working in one of Gordon Ramsay’s venues in London, to the restaurant he worked at in Edinburgh and the incredible produce he worked with there, to his 15 years working in Melbourne in top restaurants. If you are familiar with some of my other conversations, you will know that I often bring up the Spanish book, Like Water for Chocolate, and the idea that when a chef cooks, their emotions go into the food and the people who eat it can taste those. This was one of those occasions where when I ate the stuffed zucchini flower and the duck pithivier with its divine darkened red wine jus, I could taste Steven’s experience, his love for the produce and his environment and his calm, appreciative approach. If you don’t believe me, you just need to get down to The Recreation and try it for yourself. Let me know how you get on. I know I’m right. And the other great thing about The Recreation is that they are now open on Monday nights, so that’s seven nights of goodness and seven nights where I am bound to be right.