Once a month we open our cabin doors to give creatives the time and space to work on their practice in a new environment. This month we welcomed wild chef and production company owner Tait Miller who gained his expertise through his 16 year chef career. Today he channels those skills into his core goal of promoting a deeper connection with the planet to help more people get outside.
How were you feeling before you went out to the cabin?
With my work being so varied I often require mini-resets to keep my mind sharp, clear and controlled. Starting a new company this month meant that the weekend at Olive couldn't have been more perfectly timed.
‘The view from the bed at Olive is also magical and having the time to disconnect whilst cooking on an open fire is like a meditation for me.’
As a chef, I imagine you cooked up some delicious food. How did you pack for 3 nights of cooking?
HEAVILY! Haha. Normally starting with my Gozney pizza oven, a big yeti cool box to keep everything fresh on the road and then generally an assortment of chef utensils, knives and various ways to start fires. Then after all the chefy bits are packed I'll think about clothes and the less important things.
Would you be so kind as to share a recipe with us that you made at Olive?!
Yes! I cooked a lot on my stay but the recipe I love most is my Peruvian-Style Chicken with Cachapas
RECIPE
Ingredients
- 1 Whole chicken (spatchcocked)
- 1 tsp each cumin, cinnamon and black pepper
- 1 tbsp smoked paprika
- Drizzle of oil
- Salt
Cachapas (pancakes made from fresh corn dough)
- 100g sweetcorn
- 2 large eggs
- 200g plain flour
- 200g PAM corn flour
- 150ml water
- 1 tbsp sugar
- Salt to taste
METHOD
Chicken
- Marinate the chicken overnight in the spices
- Roast slowly over coals starting with the skin side facing up
- Turn after 40 mins then brown the skin
Cachapas
- Combine all ingredients
- Pan fry the mix just like cooking pancakes
- Serve with fresh chopped herbs, charred pineapple and salsa
Well, that’s dinner sorted! You’ve mentioned that cooking is a form of meditation for you. What else hits the spot?
For me and Freya it's an everyday ritual despite living in the bustling streets of Hackney. We shut our laptops once per day and head to Vicky Park for a long walk with little to no looking at phones. It's our little chance to reconnect and catch up on the day even though we both work side by side at home normally.
That balance is key! How do you ensure you have a good work-life balance?
I used to always strive for a sense of purpose through my career. I wanted to hit targets, start new companies and earn more money but now I keep my professional goals separate from my sense of worth. Although I love the work that I do, the most important thing in life is to try your best to enjoy it. Spend time with the people you love and be good to others along the way.
Tait is currently in Indonesia exploring tropical ingredients while his production company embraces a re-brand of a villa in Northern Bali. Follow his journey over on Instagram @taitmiller
