Balancing flavours
An insatiable appetite for his craft has taken Tom around the world, cooking, teaching, consulting and absorbing the techniques involved in an array of international cuisines. His practical experiences in everywhere from New York to Syria, from Ecuador to Vietnam, have given him a unique perspective on the world of food, which he loves to share.
Vietnam dipping sauce
2009 sees the launch of Tom Kime’s Fifth book _Fish Tales published by Kyle Cathie Ltd in November 2009
has been co written with Bart Van Olphen of Fishes in the Netherlands, which is the first sustainable fishmongers in Europe . The book has been written in conjunction with the Marine Stewardship Council MSC.
Tom Kime working on the Dutch Trawler The Enterprise PD147
Fish Tales tells the story of Wild Sustainable fisheries around the world visited by the two authors.
The book gives a voice to the fishing communities that have gained MSC certification for their sustainable work. The book is packed full of delicious recipes from around the world.
Clams in the Mekong Delta
Fish tales was launched at the Fishmongers hall in London on the 23rd November 2009
to great critical acclaim.
Clams in the Mekong Delta
Tom cut his catering teeth in some of the most famous restaurants in London, including Terence Conran’s Le Pont de la Tour, and The River Café. He worked with celebrity chef Rick Stein at the Seafood Restaurant in Padstow, Cornwall, before heading to The River Café for three years.
in 1998 he worked at the award-winning Sydney restaurants Cicada and Darley Street Thai, which was voted one of the top ten Thai restaurants in the world. Under the tutorage of head chef David Thompson. Thus began Tom’s quest to discover the secrets of authentic Asian flavours, spices and recipes.
Marakesh§
In August 2001, Tom wrote and presented an eight-part TV series for Taste TV/Carlton Food Network (UK) Entitled Our Man in Vietnam. During the series, Tom travelled and cooked dishes from the north to the south of Vietnam, exploring the diverse cuisine and culture. He wrote a cuisine guide with recipes to accompany the television series. Tom also presented a second television series on Thai food for UK Food, the
BBC’s digital food channel, which aired in January 2002.
Pomegranates in Damascus
Tom appears frequently on Market Kitchen and Saturday Kitchen in the UK. He is one of the regular chefs on Ready Steady Cook in Australia. Tom will present a thirteen part series entitled Global flavours for the New Zealand Prime Time network. The new TV series will air in April 2010.
Spices
Tom Kime Chef is Tom’s catering company, catering events large and small - from private parties to Royal Thai banquets, from media celebrity launches to corporate events for one thousand people and more. Tom Kime Chef works closely with events for charity organisations such as Cancer Research and Save the Family in the UK, and the Childrens Hospital at Westmead in Sydney and the National Breast Cancer foundation.
Watemelons in the Mekong
In 2005, Tom became the executive chef of the restaurant, Food at the Muse in London’s fashionable Notting Hill Gate. it opened to critical acclaim with many good reviews.
At the end of 2005, Tom was invited to develop a second restaurant, this time in Malta, as part of an exclusive five-star hotel complex called the Fortina Spa Resort.“Taste by Tom Kime”, by which the venue was known, ran successfully trough 2006 and 2007 with Tom as the consultant Executive Chef of this restaurant.
Vietnam markets
Tom’s first book, Exploring Taste and Flavour, was published by Kyle Cathie ltd in 2005. In it he reveals the secrets of how we taste, and demonstrates his theory of balancing flavours. Exploring taste and flavour was awarded the prize of “Best first cook book in Britain 2005” by the World Gourmand Awards. In March 2006 Exploring Taste and Flavour was nominated as a finalist in the Chef and Restaurant category in the International Association of Culinary Professionals (IACP) awards in the United States. The book was a finalist for the Codon Bleu World food media awards in 2007.
Tom Kime
Tom writes regular articles and recipes for Olive and BBC Good Food magazines. Tom’s articles have also been published in The Sunday Times’ Style magazine, Food Illustrated, BBC Good Food, Food and Travel and Olive. He has written articles for the Guardian and the Independent on Sunday Travel supplement and Observer Food Monthly. Articles on Tom have also appeared in the Sun Herald- Sydney Morning Herald_ Good Living and the Sunday Telegraph in Sydney.
Tom wrote a regular monthly column for Australian Delicious magazine throughout 2008-2009
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Salvadore de Bahia Brazil
Dorling Kindersley DK published both the American and German editions of Exploring Taste and Flavour in September 2006.
Tom wrote two further cookbooks, Street Food, June 2007 and _Asian Bites_April 2008 for DK. Tom’s travels to research books two and three have taken him to South America, the Middle East and North Africa where local contacts have expanded his palate further.
Mekong Market
In his work as a food development consultant, Tom has created a Thai food range for Tesco supermarkets and Mediterranean ranges for other well-known retailers and suppliers. In 2004-5 Tom developed a range of healthy eating sandwiches for the chain store Boots, a series of back of pack recipes for Campbell’s and led specialist flavour workshops for supermarkets Waitrose, Marks and Spencer and Baxter’s food group.
Tom has worked frequently with Marks and Spencer to develop new ranges. Tom also works with the supermarkets’ suppliers ahead of their presentations to Marks and Spencer, in order to help them get future ranges approved and on the shelves.
chillies
Tom’s love of food spills over into the specialised courses on international food styles he writes and teaches for independent cooking schools, including the Cutting Edge School of Food and Wine, Leith’s School of Food and Wine, Authentic Ethnic, Books for Cooks and Petit Gourmet. He also teaches for individual corporate events and groups of private clients. He works with wine merchants, teaching their clientele about food and wine. Tom has completed his advanced wine certificate and is able to match wine to specific cuisines for all events.
Clams in Santiago
Catania Fish Market SicilyTom was born in Wiltshire, UK, in 1974. He is married to the Australian journalist and executive coach Kylie Burgess-Kime.
Moroccan Tea