Food & Drink

21 Question With Jono Harvey from Luxe in Sydney

By Kim Barnard - 24 Jul 2015

When bread is quite literally the bread and butter of your business, you’d expect nothing less than the owner to know their way around a satisfying brunch on a Saturday morning. This is most definitely the case for Jono Harvey, the creative brains behind one of Sydney’s most successful café and bakery chains, Luxe

With a business model which encapsulates both wholesale - in supplying premium baked goods to a growing variety of cafés, restaurants, and caterers - as well as operating five dedicated Luxe cafes currently located throughout the eastern suburbs and Sutherland Shire, Jonathan Harvey chatted to us while he whipped up the best Reuben ever for us (stay tuned for the recipe, after the jump!). 

21 Questions With Jono Harvey

What time do you get up?

6:30am.

What's the first thing you do?

Cuddle my girlfriend.

Do you jump or stumble out of bed?

Stumble, unfortunately.

And, do you have coffee or tea?

Coffee, definitely.

How do you have your toast?

With avocado, salt, and pepper.

What's the one thing that's always in your fridge?

Beer.

Are you a sweet or savoury kind of guy?

Definitely savoury.

Do you have a guilty pleasure?

Champagne.

What are you most excited about right now?

Doing business in Singapore.

What's the best thing to do on a Sunday?

Hang out with friends, relax, chill out.

The beach or the city?

The beach.

Do you have a favourite restaurant in Sydney?

Sepia. 

Favourite season?

Summer.

Why? 

The beach.

Do you have a favourite country to visit?

At the moment, Singapore.

What's the best thing that's happened to you this year?

Doing business overseas.

And the best thing ever?

Starting my business.

What's your favourite thing in your kitchen?

The fridge.

Breakfast, lunch, or brunch?

All of the above - they're all pretty good.

Can you give me another letter to add to BLT?

A for avocado.

Bagel or burrito?

Bagel.

Detox: yay or nay?

Detox? Nay for sure.

Do you have a favourite cheese?

Yeah, it's called Sainte Guerre. It's a triple cream French blue, it's fabulous.

What would you have for you last meal on Earth?

Lobster and chips.

And what did you just make?

A really simple sandwich - rye with butter, corn beef, gruyere cheese, cornichons and horseradish mayonnaise. 

Jono Harvey's Recipe For The Best Reuben Ever

Ingredients

Rye bread
Lurpak Spreadable butter

Corn beef
Gruyere cheese
Cornichons
Horseradish mayo

Method

Butter the sliced rye bread with Lurpak Spreadable.

Layer fillings in order:

  • Corn beef
  • Gruyere cheese
  • Horseradish mayo
  • Cornichons
  • Salt and pepper

Place sandwich in a sandwich press and toast for two minutes.

When well toasted, remove sandwich from press and spread each side with more Lurpak Spreadable butter. 

Slice and eat!

Editor's Note: 21 Questions With Jono Harvey from Luxe is brought to you in partnership with Lurpak® Spreadable and The Urban List. For more buttery inspiration, head over to the Lurpak® Hub and get cooking! 

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