SCOTT GOODING is a cook, food advocate, and holistic nutrition and performance coach. In 2021, he opened The Good Farm Shop with his wife Matilda Brown, former writer, director, actress and an advocate for regenerative agriculture. Together Scott and Matilda have written their new cookbook, The Good Farm Cookbook, which includes sustaining and flavour-packed food that is good for your body and for the planet.

Good Reading caught up with Scott to find out how he became a chef and how they create new recipes together.

As a child did you think you would be working in the roles you do now?

No – never. At various stages of my childhood, I identified with several careers but none in food. I’d seen my parents work their butts off 7 days a week and always thought there were ‘easier’ ways to make money. But I can see that a sequential, natural vocational arc has occurred since working in fitness and health in 2006. So, in many ways it all makes total sense, but I probably needed Til to give me the unwavering confidence that I (we) can do it.

What was your first role or event that took you in this direction?

I stepped foot in the health and fitness industry in 2006, finally putting my university qualifications into good use. I was coaching clients on their performance, body composition and health goals for years and so nutrition was a brick in the wall, but it was my decision to apply and take the role as a contestant on My Kitchen Rules in 2012 that made me shift gears. This experience had an undeniable effect on my life and career. It catapulted me into this orbit of showcasing my style of health and nutrition through food.

You and your wife, Matilda, own The Good Farm Shop. What inspired you to start this business and what is its aim?

The Good Farm Shop was born out of a desire to eat the beef from our family farm simply because we knew inherently how it was raised. So, it began life as a cow-share scheme to folks (our own network predominantly) who thought like us about food quality and provenance. It started to snow-ball as we engaged more and more regenerative farmers and offer more and more proteins (very quickly we were selling everything you’d expect to find in a high street butcher store). Although things were going well, we were beginning to stockpile certain cuts of beef such as mince and chuck so we decided turn them into curries and stews – all classic dishes. And voila, our ready-meal-business got a foot hold.

What is the aim with your new cookbook, The Good Farm Cookbook? What are you trying to help home cooks achieve?

I guess we hope to inspire readers to explore the idea of where our food comes from and the various food systems that we subscribe to and endorse. There are choices we can make which help to promote animal welfare, land ecology and human health but ultimately, we hope readers cook and devour our recipes – enjoying food is the most important element to someone’s cooking experience. There’s no sense, in my mind, to cook for health and nutrition in isolation from flavour … food must taste great first and foremost, then you can tweak for health.

How do you come up with and trial new recipes?

There are several ways. We can either stumble upon a dish by accident while cooking at home for the family and explore that for The Good Farm Shop menu. Or we can brainstorm with our head chef (shout-out to Lauren) on what should be our next dish on the menu or lastly, we decide what cut of meat to introduce and then research, trial and batch-test the best way to treat that cut.

Can naughty food still be good healthy food?

I think naughty food has a place for sure in a balanced diet. Having worked with hundreds of clients most of us need some indulgences from time to time, amongst a largely healthy diet. It’s the rough and the smooth, the yin and the yang … it’s almost necessary. A diet built on firm, strict parameters with NO naughty food will most likely be the diet we get bucked off from.

What is your go to food for a Sunday night?

Sunday is no different to any night of the week if I’m honest. Mealtimes are always an opportunity to cook something delicious … well at least try! I love cooking for the family and friends – it’s one of the greatest gifts we have.

Who are the people that inspire you both in the world of food and farming?

I’ve been a big fan of Hugh Fearnley Whittingstall – British chef and proponent of nose to tail cooking and holistic land management for years. I also love Rick Stein’s food philosophy and his passion for provenance. Lastly, I admire many of our suppliers who pay particular attention and care to their land and animals.

ABOUT THE AUTHORS

Scott Gooding is a cook, food advocate, and holistic nutrition and performance coach. In 2021, he opened The Good Farm Shop with his wife Matilda Brown. The shop based in Sydney’s Brookvale has transformed from a small online butchery to a ready-meals company that delivers across the east coast of Australia. Gooding has authored and coauthored nine published books.