In November Bistro Sixteen82 will turn only two years old, yet it has already become a tremendously popular casual dining restaurant. Chef Brad Balls’ passion and drive coupled with an original interpretation of modern bistro fare has resulted in an enriching gastronomic experience. So what is it about the man that makes the Bistro the place it is today? A few snippets on his personal food philosophy reveal how three basic tenets underpin his personal path to success.

With the décor, service and setting taken as read, for Brad it’s all about the food: “Balance for me should always be the focus with anything food-related, be it sweet-sour, soft-crunchy, or hot-cold – finding that balance, as well as contrast, is very important.”

But for Brad that’s not all there is to creating an extraordinary culinary experience. The uncomplicated approach also needs to be taken: “I value and adhere to the ‘Keep it Simple’ philosophy. Let fresh, quality produce taste of what it is, don’t disguise it. With great produce and preparation, even the simplest of dishes will be a classic.”

Sourcing seasonal produce is the last cog in the wheel, “Cook food in its season: peas in their pods in spring time; oysters from the west coast in winter; honey-sweet figs in summer; wild local forest mushrooms in autumn, using them at their peak has so much flavour to offer”. The seasonal menu change at the Bistro reflects this belief and the quality of the food speaks for itself. In addition to that, sourcing local seasonal produce reduces ‘food miles’ as ingredients don’t have to be transported in from afar thus helping to reduce the Bistro’s carbon-footprint.

Looking to introduce something new Brad has recently re-invented the Tapa’s menu and introduced ‘Flamenco Thursdays’: “This ties in with the Spanish theme that Tapa’s introduces. It creates a great atmosphere and adds a bit of fun”.

The vibe remains electric at Bistro 1682, with something new introduced quite regularly to keep locals enticed!