The Bathers’ Pavillon in Balmoral Beach is a Sydney institution when it comes to the brunch scene. The man behind the creation is owner and chef Serge Dansereau, who originally was from Montreal, Canada. Dansereau is also the author of several cookbooks, including Summer Food, The Bathers’ Pavillon Cafe, and Seasonal Kitchen.
Who is your inspiration?
Alain Ducasse is definitively a friend, and a guiding light in my quest to cook with integrity and innovation, but also to seek the best quality fresh ingredients.
What’s currently in your pantry?
Plenty of Simon Johnson products; from Simon Johnson tomato sugo to his olive oil, crackers, sea salt, and superb chocolate for a treat.
What’s in your fridge?
Fresh barramundi fillets for tonight’s dinner with snow peas, spring onion, and broccoli (my son’s favourite meal); beef and mushroom stew I made for another night; Swiss style sourdough bread; blueberry jam; and pure Canadian maple syrup for our Saturday morning pancakes.
Best thing to come out of the microwave
We do not own a microwave.
What did you last eat?
Yvette, my wife, made a cheese, tomato, and spring onion omelette last night, delicious, and I did not have to cook!
Where do you like to go for a feed?
I mostly go out when I travel. the last time I went out to a restaurant was in April 2015 when I was in Bremerhaven, Germany where I was introducing new menus and recipes on Lindblad National Geographic Explorer ship. The restaurant was the most famous fish restaurant of the city called Natusch, it was great to try fresh North Sea fish.
When I’m not cooking, I’m…
Normally looking after my garden or driving my son to his next table tennis competition!
Butter, margarine, a mix or neither?
Tools I can’t live without
I do have a love for wood cutting boards, and I have probably too many at home.
Cookbooks I always return to
I have an extensive library of cookbooks but my favourite in an original version of Le Guide Culinaire 1912 by Auguste Escoffier.