Why cooking good food is enough for Adrian Graham

Many people think it’s every chef’s dream to work in a Michelin Star restaurant or to own one. At one point Adrian Graham, 32, thought about it but soon realised it wasn’t for him. Instead, Graham, who’s currently on a working visa from the UK, is pretty content with working in the kitchen of the Riverview Hotel located in Sydney’s inner western suburb of Balmain. “I … Continue reading Why cooking good food is enough for Adrian Graham

At the table with: Richard Ptacnik

At the table with: Richard Ptacnik

Executive chef of Sydney’s Otto Ristorante Richard Ptacnik draws on the roots of Italian classics when he is cooking modern Italian in the kitchen. He draws on his skills from having worked in some great kitchens in Berlin, Switzerland, and his home city, Prague. He originally joined Otto in 2003 as a sous chef, and assumed the role of head chef in late 2009. Who … Continue reading At the table with: Richard Ptacnik

How Fouad Kassab rose from humble beginnings

“Our food is about built-in inherit equality,” said Fouad Kassab as he tries to describe what makes Lebanese food unique. He went on to say that unlike “newly formed cuisines” such as the way Americans and Australians eat “where there’s a massive amount of abundance, but not too high of a quality”, Lebanese food is about “maximisation, equality, and extracting the most amount of flavour … Continue reading How Fouad Kassab rose from humble beginnings

At the table with: Serge Dansereau

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 … Continue reading At the table with: Serge Dansereau

Dream big: How Masu Izakaya is just the start for John Lee

A love to eat and drink was a good enough reason for John Lee to start his own restaurant in the middle of Sydney’s Chinatown. Since swinging the doors open in February, Masu Izakaya has been dishing up yakitori, with tsukune (chicken meatballs) being the specialty, and pouring a selection of imported boutique sake for Sydneysiders. Lee said aside from seeing a gap in the … Continue reading Dream big: How Masu Izakaya is just the start for John Lee