Photos by Pam Dobbs
Chef Todd Bright puts his stamp on
Greenview Taphouse offerings
Chef Todd Bright
- Regional chef at: Moments Hospitality. Currently at Greenview Taphouse
- Born and raised: Toowoomba, Queensland, Australia
- Culinary training: Apprenticeship in Australia to Red Seal equivalent, but travelling and working throughout the world has been the best education.
- Years cooking professionally: 27
Did you have an “aha” moment when you knew you wanted to be a chef?
My culinary journey started in Ming Jade Cantonese Restaurant at the age of 17. I was struggling through an information technology degree at university and needed some beer and gas money. I started washing dishes part-time and, once I saw how food started from raw ingredients to become delicious flavour-packed creations. I knew I had to learn more. That newfound thirst for knowledge coupled with knives, fire, camaraderie and controlled chaos had me hooked for life.
How would you describe your cooking style or philosophy to someone sitting down at your table for the first time?
My style of cooking is about texture and balance. I ran a vegan restaurant in Halifax for three years and really learned how contrasting textures can elevate a dish. The addition of a toasted seed blend or roasted nuts to an entrée adds a satisfying crunch, while a silky-smooth cauliflower purée gives depth and richness.
What was the philosophy behind the menu development at Greenview Taphouse?
Fresh, fun and fast. We have dedicated ourselves to a high-hydration, five-day pizza dough, which we serve Roman-style. We want to serve the community with high-quality pizza offerings and scratch-made favourites like our chicken tenders, beet hummus and shaved-onion-stuffed smash burger.
Is there a dish on your menu at Greenview Taphouse that best represents who you are as a chef right now?
The French Onion Beef dip is a good representation of elevating a classic pub favourite to the next level, using technique and simplicity. We make a rich, six-hour French onion soup and separate the onions from the liquid. The soup is served as the “dip” and the onions get grilled on the flat top and added to our garlic-butter-toasted ciabatta, Swiss cheese, herbed mustard and slow-roasted AAA beef sirloin.
What five ingredients are always in your kitchen—at work or at home?
Kosher salt, soy sauce, garlic, rice vinegar, nutritional yeast.
What’s your go-to meal when you’re cooking just for yourself?
Buldak spicy chicken ramen is my go-to comfort food, with the following additions: avocado, cherry tomatoes, lap cheong sausage, broccoli, cilantro and fried garlic. The best instant ramen, hands down.
What is a good simple piece of advice for pairing wine and food?
Choose the wine before building your menu. Taste your wine and identify key markers, then pair accordingly, complementing or contrasting the wine depending on the varietal. Having a strong sense of the wine flavours before you start the menu will allow you to create a solid pairing.
What’s one small detail home cooks often overlook that makes a big difference?
Read your recipe fully first—make that twice. Make sure you have all the ingredients and tools you need close at hand, ovens are preheated, knives are sharp and you understand the process. Mise en place!
What does a perfect day off look like for you—food included?
Filling a cooler with beer, shawarma wraps and Miss Vickie’s salt and vinegar chips. Grabbing the paddleboards, the dog and the missus and heading to the closest lake for a float in the sun. A pack of sneaky peanut butter M&Ms is the cherry on top!
RECIPE:
Warm Feta, Garlic and Herb Dip
A rich, ultra‑creamy feta dip perfumed with slow‑cooked garlic and brightened with lemon and fresh parsley. Serve warm with crusty bread, grilled flatbreads or crisp vegetables. Served at the Greenview Taphouse with fried tortilla chips and a little toasted seed blend on top for crunch.
Makes about 1.1 to 1.2 kg of dip (serves 8–10 as a shared starter)
Ingredients
Garlic oil and garlic
85 g peeled garlic (about 20–25 cloves)
60 ml neutral oil (about 4 tbsp), plus a little extra if needed
Cheese base
450 g feta cheese, crumbled
340 g cream cheese, at room temperature
Dairy and seasoning
170 g sour cream (about ¾ cup)
All the soft garlic from above
All the garlic oil from above
30 ml lemon juice (2 tbsp)
2.5 g ground black pepper (about ½ tsp)
2.5 g kosher salt (about ½ tsp), plus more to taste
Finish
18 g fresh parsley, finely chopped (about ¼ cup, lightly packed)
Method
Slow‑cook the garlic
Place the peeled garlic in a small, heavy saucepan and add the oil. The cloves should be mostly submerged, so add a touch more oil if needed. Set over low heat and cook very gently for 25–35 minutes, until the garlic is soft, tender and pale golden but not deeply browned. Remove from the heat and let cool until just warm. Reserve both the soft garlic and the flavoured oil.
Blend the cheeses
In the bowl of a stand mixer fitted with the paddle (or in a large mixing bowl with a sturdy spatula or hand mixer), combine the crumbled feta and the cream cheese. Beat on medium speed until mostly smooth and homogeneous, scraping down the bowl as needed.
Build the dip
Add the sour cream to the cheese mixture. Spoon in all the soft garlic and pour in all the garlic oil. Add the lemon juice, black pepper and kosher salt. Beat on medium speed until the mixture is completely smooth and spreadable. For an ultra‑smooth dip, you can finish it with an immersion blender for 30–60 seconds.
Add herbs and adjust seasoning
Fold in the chopped parsley on low speed or by hand until evenly distributed.
Taste and adjust the seasoning: add a pinch more salt if needed (feta saltiness varies), a squeeze more lemon for brightness, or extra black pepper for warmth.
Serve warm (or chilled)
To serve warm, spoon the dip into an ovenproof dish. Bake at 175–190°C (350–375°F) for 8–10 minutes, until hot, lightly bubbling at the edges and just starting to colour on top. Alternatively, the dip can be served at room temperature or lightly chilled; if it firms up too much, loosen with a spoonful of warm water or a little extra sour cream and stir until smooth.
Make ahead
The dip can be prepared up to three days in advance. Cool completely, cover and refrigerate. Reheat gently in a low oven, or warm portions as needed.