Heath Wasley Reilly loves tacos but also does lots of Aussie staples. Photo: The Red Door.
After honing his skills at Wagga’s Magpies Nest, Heath Wasley Reilly has returned to his hometown to take charge of the kitchen at Narrandera’s The Red Door.
It wasn’t the career he had planned. After finishing Year 12, Heath intended to study occupational therapy before the COVID pandemic led him to discover a passion for cooking instead.
Now, the 22-year-old is putting his own stamp on the popular Narrandera café, whose leafy courtyard and colourful fit-out feels more like a Melbourne laneway venue than a country eatery.
We caught up with Heath to chat about his favourite dishes, biggest influences, and what’s next for the café.
What’s one thing we must try at Red Door Café?
Our chicken tacos. They’re fresh and we use lots of local produce to make the salsas. It’s great seeing locals eating food made with ingredients grown around here. If you’ve got a sweet tooth, I’d also recommend the hummingbird cake.
Anything new at the café you’d like us to know about?
We’re launching a new menu on Monday. I’d also love to introduce a sandwich bar with plenty of variety.
The chicken, avo and pesto toastie is coming soon. Photo: The Red Door.
Best recent dining experience?
Sam’s Cali Cantina in Melbourne. They do fantastic tacos and drinks, and the service is excellent.
Favourite cuisine?
Mexican.
Weirdest thing you’ve ever eaten?
A chicken’s foot at a Chinese restaurant.
Most embarrassing pantry item?
Minced garlic. I know fresh garlic is easy enough to chop, but I still keep the jar because it’s so convenient.
What ingredient couldn’t you live without?
Eggs. They’re my go-to ingredient. We use them for soufflés, omelettes, frittatas and desserts. They’re incredibly versatile.
What type of restaurant would you like to see more of in the Riverina?
I’d love to see more Moroccan food. (Tip: there’s already a great Moroccan restaurant in Wagga.)
Who’s had the biggest influence on your cooking?
Corey Hammond, who was head chef at Blue Apron Steakhouse. He was a great teacher and mentor, gave me plenty of responsibility and really helped me develop.
Tacos are Heath’s speciality. Photo: The Red Door.
Favourite cookbook?
Baker Bleu. It’s a great baking book and I’ve used several recipes from it.
Who do you admire in the Riverina food and wine scene?
Amy Pellizzoni. She was fantastic when I worked at Magpies Nest.
What’s your death row meal?
Pulled pork tacos with a lemonade. We sometimes run pulled pork tacos as a special at the café
Your dream food tourism destination?
I’d travel through the Americas, starting in North America before heading to Mexico, Chile and Argentina, trying as much street food as I could along the way.
Your top three cooking tips?
- Be prepared.
- Always use the freshest produce you can find.
- Get your timing right – there’s nothing worse than hot sausages with cold mashed potato.
