The eggplant is great with asparagus added. I also like to steam cubes of silken tofu, place them in the bottom of the serving bowl,...Read more
My new restaurant. Modern Chinese. Inspiration taken from all over the country – Sichuan, Yunnan, Hunan, JiangXi and more. The food is going to be truly beautiful, the service sublime, the wine list incredible – and the design by Bates Smart who did Bar & Grill in Melbourne and our most recent renovation of Rockpool is breath taking.
I won’t divulge too much. I want you to be surprised, but I do intend to baby step you through the renovation process – because it’s just so interesting.
I am just so excited about this new restaurant, it’s hard to sit still for 3 seconds.
It is so original and different to anything else I have done before, and the travel and eating I have suffered in the name of research has been nothing short of inspirational.
I took a small team to China back in April to eat our way through the best the country had to offer. Not high end – not road side stalls – but all those fantastic little restaurants that the locals indulge in on a regular basis. Salted pork with chillies at Di Shui Dong in Shanghai; smoked bamboo and 3 cup chicken at Hengshupena in Beijing – we ate for days, day and night, night and day – and then ate some more, and came home feeling like the proverbial stuffed geese. But what a trip. What an experience. And what an unbelievable cuisine and country.