When and how did you start working for Ethos?
In early 2007, Mark Williams contacted me and asked whether I would work for (then) Physio at Work. My reply then was, ‘not now’. He came back about 8
months later with the same question, to which I gave him the same reply. Within 24 hours, I had said yes!
Describe your role in one sentence.
Literally a bit of everything. Clinical, consulting, all aspects of business management. Dispenser of cold and flu medication
What’s the best part of your job?
I enjoy the variety and I enjoy seeing staff members get better at what they do. I get to talk to lots of people (patients and colleagues) each week and
there are some inspiring individuals in those groups. Composing ‘play of the week’* in the weekly staff email is particularly satisfying – special
thanks to Matt Cooper for providing more content than anyone else. I can’t neglect to mention Secret Santa at our staff Christmas parties, which provides
*play of the week reports on anything unusual, amusing or just plain stupid that involves someone in the Ethos team. To Chris’ credit, he also includes
his own misadventures in these reports.
What’s the worst part of your job?
I think the worst part is losing a valued staff member. Certainly the most boring part is doing rosters – I’m always trying to palm those off to someone
What do you enjoy outside of work?
Spending time with family and friends, eating anything barbequed or baked, and playing soccer with lots of enthusiasm but minimal ability for Cooks Hill.
I’m not taking enough holidays – that’ a bit of a 2019 resolution.
Can you tell us something we probably don’t know about you?
I’ m a bit strange with food habits – I eat exactly the same breakfast and the same lunch every weekday. I’ll happily spend 5 minutes repacking a dishwasher
to fit one extra cup in. But I don’t have OCD… really! I can cope with change – for example, I have different types of bread…
I also have a degree in exercise physiology and also studied a year of chemical engineering at uni.
Anything unusual about your childhood?
I grew up on a farm near Gundagai (in the Riverina) and went to a primary school with only 30 kids in the whole school. Both my parents are vets so we
had lots of pets – the usual dogs, cats, poddy lambs plus a tawny frogmouth and various rescue magpies.
What makes you smile?
Play of the week nominations!
What keeps you awake at night?
The mismatch between our bank balance and our renovation plans.
What do you do to stay healthy?
I play soccer and do a bit of mountain biking.
Any health tips?
If in doubt, crumb it and deep fry it! (that’s why Chris is a physio, not a dietitian).
More seriously – Don’t stop playing sport or whatever it is that keeps you active. By all means change what you do, but don’t stop altogether. Once you
stop, it’s so hard to get started again.
Who does the cooking at home?
I reckon I do about half (Belinda may disagree…). Our kids, Toby and Lucy also pitch in – especially with sweet foods. Toby (8 years) has recently
usurped me as the weekend pancake maker.
Would you share a recipe?(an easy, healthy meal – breakfast, lunch or dinner – that includes fruit, vegetables or salad)
This is not super quick but it is absolutely delicious, especially if you like ginger and garlic.
Syrian chicken with ginger, lemon and saffron (serves 8)
- 2 teaspoons sea salt
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon ground turmeric
- 1.5kg chicken thighs, trimmed and halved
- 100 ml olive oil
- 2 brown onions thickly sliced
- 100gr fresh ginger peeled and cut into matchsticks
- 5 cloves of garlic bruised with the back of a knife
- 2 large red chillies split
- 2 tomatoes coarsely chopped
- 2 pinches saffron threads (optional)
- Half a teaspoon cumin seeds
- 5 sprigs of thyme
- 1 lemon juiced and zest finely grated
- 2 tablespoons honey
- 100gr currants or sultanas
- about a cup of chicken or vegetable stock (or, if you want it less spicy, same qty of light coconut milk)
- Half a bunch coriander leaves
- Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add chicken pieces and shake to coat.
- Heat oil in a heavy based pan over high heat. Add chicken and brown on all sides. Add onions, ginger, garlic and chillies to pan and cook for 3 minutes, adding a little more oil if necessary. Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.
- Return chicken to pan and add lemon juice and zest, honey, currants, and enough stock or coconut milk to just cover the chicken. Cover with a lid and simmer over medium heat for 10 minutes.
- Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced.
- Serve with lots of coriander and basmati rice or cous cous.