At 15, Nik Hill traded the classroom for the kitchen — and never looked back. In this candid chat with Lucy Allon, he reveals how mentorship, competitions, and mastering the fundamentals of French cuisine cooking propelled him from young apprentice to the creative force behind Sydney’s Porcine Bistro. From fine dining to smoked eels, discover the flavours, philosophies, and hard-earned lessons that define Nik’s recipe for leadership and his unique mark on the city’s dining scene.

Takeaways

 
Nik started cooking professionally at 15.
The organisation and adrenaline of service in kitchens were significant motivators.
Mentorship played a crucial role in Nik’s career development.
Transitioning from fine dining to British pub food was a refreshing change for Nik. 
Nik says that focusing on cooking ‘properly’ is essential for great food.
The concept of Porcine was influenced by Nik’s time at the Old Fitz pub in Sydney.
Innovative use of secondary cuts and lesser-known ingredients is key.
Competitions provide valuable learning experiences and mindset training.
Leadership in the kitchen emphasises cooking skills over titles.

Standout Quotes:
"I just wanted to get out of school."
"It's a long game."
"Be the cook, not the chef."

Episode Chapters

00:00 Introduction to Nik Hill and His Culinary Journey

02:47 Early Influences and Career Beginnings

05:58 Mentorship and Growth in Elite Kitchens

08:58 Transitioning to the Old Fitz and British Pub Cuisine

11:57 The Concept and Development of Porcine

14:57 Innovative Projects: Smoketrap Eels

19:59 Defining the Unique Style of Porcine

22:56 The Role of Competitions in Nik's Career

25:56 Leadership Style and Mentoring Young Chefs

29:53 Future of Sydney's Dining Scene and Nik's Vision

 

Links

Nik Hill: https://www.instagram.com/nikhill_smoketrap 

Website: https://www.porcine.com.au/ 

Instagram: https://www.instagram.com/porcinebistro 

Facebook: https://www.facebook.com/Porcinebistro/ 

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com 

#cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels

 

At 15, Nik Hill traded the classroom for the kitchen &mdash; and never looked back. In this candid chat with Lucy Allon, he reveals how mentorship, competitions, and mastering the fundamentals of French cuisine cooking propelled him from young apprentice to the creative force behind Sydney&rsquo;s Porcine Bistro. From fine dining to smoked eels, discover the flavours, philosophies, and hard-earned lessons that define Nik&rsquo;s recipe for leadership and his unique mark on the city&rsquo;s dining scene.
Takeaways
&nbsp;
<ul>
<li aria-level="1">Nik started cooking professionally at 15.</li>
<li aria-level="1">The organisation and adrenaline of service in kitchens were significant motivators.</li>
<li aria-level="1">Mentorship played a crucial role in Nik&rsquo;s career development.</li>
<li aria-level="1">Transitioning from fine dining to British pub food was a refreshing change for Nik.&nbsp;</li>
<li aria-level="1">Nik says that focusing on cooking &lsquo;properly&rsquo; is essential for great food.</li>
<li aria-level="1">The concept of Porcine was influenced by Nik&rsquo;s time at the Old Fitz pub in Sydney.</li>
<li aria-level="1">Innovative use of secondary cuts and lesser-known ingredients is key.</li>
<li aria-level="1">Competitions provide valuable learning experiences and mindset training.</li>
<li aria-level="1">Leadership in the kitchen emphasises cooking skills over titles.</li>
</ul>
Standout Quotes:
<ul>
<li aria-level="1">"I just wanted to get out of school."</li>
<li aria-level="1">"It's a long game."</li>
<li aria-level="1">"Be the cook, not the chef."</li>
</ul>
Episode Chapters
00:00 Introduction to Nik Hill and His Culinary Journey
02:47 Early Influences and Career Beginnings
05:58 Mentorship and Growth in Elite Kitchens
08:58 Transitioning to the Old Fitz and British Pub Cuisine
11:57 The Concept and Development of Porcine
14:57 Innovative Projects: Smoketrap Eels
19:59 Defining the Unique Style of Porcine
22:56 The Role of Competitions in Nik's Career
25:56 Leadership Style and Mentoring Young Chefs
29:53 Future of Sydney's Dining Scene and Nik's Vision
&nbsp;
Links
Nik Hill: <a href="https://www.instagram.com/nikhill_smoketrap">https://www.instagram.com/nikhill_smoketrap</a>&nbsp;
Website: <a href="https://www.porcine.com.au/">https://www.porcine.com.au/</a>&nbsp;
Instagram: <a href="https://www.instagram.com/porcinebistro">https://www.instagram.com/porcinebistro</a>&nbsp;
Facebook: <a href="https://www.facebook.com/Porcinebistro/">https://www.facebook.com/Porcinebistro/</a>&nbsp;
This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at <a href="https://www.unox.com">www.unox.com</a> and <a href="https://www.unoxcasa.com">www.unoxcasa.com</a>&nbsp;
#cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels
&nbsp;

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. 

Follow, comment, and hit that bell for more episodes of Straight To The Source on Apple Podcasts, Spotify or YouTube.

To stay up to date follow Straight to the Source on Instagram, Facebook, Twitter and LinkedIn.

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. 
Follow, comment, and hit that bell for more episodes of Straight To The Source on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>, <a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date follow Straight to the Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook</a>, <a href="https://twitter.com/to_the_source">Twitter</a> and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight to the Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight to the Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

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