Bradley Davids

Name: Bradley Davids

Born: Durban, South Africa

History:

From a young age I loved watching my mother cook, and it’s where my love for food started. This passion for food grew even stronger as I got to high school, so I took food technology to gain a deeper understanding. Throughout high school I worked as a bakery assistant which evolved into an apprenticeship at a commercial bakery. But all this time I always knew that I would want to further my career and become a chef in commercial kitchens. This started with an apprenticeship at The Monarch Café in New Zealand, where I climbed the ladder all the way to Head Chef. To further my knowledge of food I decided to travel and work in other countries, including the USA, Canada, Asia, and eventually ended up in Sydney. During my time in Sydney I worked at The Duck Inn in Chippendale.

In this time I learned more about Australian ingredients and what it’s like to work in a more metropolitan and competitive environment. In 2016 I moved to the Gold Coast, and found myself working at a well-known steak restaurant, Moo Moo, The Wine Bar and Grill in Broadbeach. This experience really sparked my love for Australian beef and the high quality produce that Australia has to offer. In 2023 I had the opportunity to be one of the Head Chefs that helped open a fine dining seafood restaurant called Blowfish. This is where I had the opportunity to work with and learn more about a wide variety of Australian seafood. In 2024 I met Dr Michael Read who talked with me about his passion for changing the food scene in Southport. I quickly picked up on that passion and was eager to be a part of this journey, creating venues in Southport with good food and an amazing atmosphere.

The first venue we opened was Fire Baby, a wood fire pizzeria with the experience of a communal style sharing menu that Australians have come to love so much. In the same building we opened Ember, following the same menu style, but focusing more on high end Australian beef, seafood, and barbecue. It has been exciting to create menus and work with such an amazing team, both in the kitchen and front of house.

My hope is that our current success with Fire Baby and Ember continues to grow with the other venues that are to come, the next being the Hicksville Smokehouse.

Have you always wanted to be a Chef?

Yes, I have always wanted to be a chef since I was 9 years old. The love for food and cooking runs in my family, and sharing a meal is one of the most important elements for bringing people together.

How would you define your style?

My style of cooking has been influenced by my upbringing in South Africa, as well as my love for travelling and experiencing other cultures and cuisines.

What is your feature flavour these days?

A flavour that comes back in many of my current dishes is the smokiness that comes from cooking over an open flame.

Obsessive-compulsive about?

One thing that has always been of vital importance to me is a clean and well-organised kitchen.

Your greatest culinary influence:

I have been greatly influenced by cooking with family from a young age. There is a certain type of knowledge that gets passed down from generation to generation; something you can’t learn from a cookbook.

What do you love about this business?

I love the fact that I get to work with people from all over the world who share their own recipes, passion, and love for a good plate of food.

An ingredient you can’t live without?

Salt, it enhances and brings all other flavours together.

Most ‘eyebrow-raising’ menu item?

Durban spiced lamb chops (big bold smoky flavours, plus the aroma gets you hooked)

Signature dish:

Durban spiced lamb chops

Tell us about the recipe you are sharing and why is it special?

In South Africa weekends are spent gathered around a braai, which is a traditional South African way of cooking over charcoal embers. It normally starts 3 hours before with beers or wine, banter and laughs while preparing the fire. Durban spiced lamb chops are a favourite at every braai. The scent of the flame grilled meat and spices is what sets the tone for an amazing get together.

What can diners expect when they eat at your restaurant and what makes the experience special?

The main element of cooking at Ember is the woodfire barbecue. I have spent a lot of time experimenting with different types of wood and coal, to understand how the flame can influence any type of produce. The smokiness, char, and caramelisation that this type of cooking brings, stands at the root of the dishes we create. We use Australian native woods to fuel our fires, which is seasoned for up to a year. This brings a very unique taste to each dish.

What is your go-to meal at home when you don’t feel like cooking?

Fried rice, because you can use up anything you have in the fridge or pantry.

Tell us something no one knows about you?

I have an extremely high tolerance for chilli.

Where do you see yourself in 5 years’ time?

Hopefully turning Southport into the next go-to destination for amazing food.