Published in the Inner West Independent and City News.
Star Chef Hits Sydney
Star City is poised to get David Chang, owner/chef of the Momofuku group (and one of TIME magazine’s 100 most influential people in 2010), opening his first restaurant outside of the United States. David had this to say: “When I first visited Australia earlier this year, I knew at once there was an affinity. I am delighted to be given the opportunity to share the Momofuku philosophy at this world‐class dining destination.” He’ll be joined by an impressive line-up of Aussie chefs including MasterChef darling Adriano Zumbo and Italian maestro Stefano Manfredi. There will also be an outpost of Sydney’s favourite Cantonese restaurant, Golden Century in the $860 million redevelopment, set to be complete by the end of 2011. Trips to Melbourne's Crown Casino will no longer be necessary with a world class smorgasbord right on our own doorstep!
A new head chef has joined Sushi Chef Michiaki Miyazaki at Monkey Magic, and he’s not Japanese! None-the-less Shea Crawford has a wealth of international experience at New York restaurants Nice Matin, and at Oceana Restaurant under celebrity chef Cornelius Gallagher. I’ve already got a hankering to check out his European influenced Japanese fusion fare including dishes like Suzuki Jewfish with Dashi and Lemongrass Consommé. By all reports he’s cooking up a storm!
Fresh From Fiji
Living on island time at Flying Fish Fiji has given Stephen Seckold the chance to develop his own style of cooking. He’s just taken the coveted position as head chef at Flying Fish in Pyrmont and is looking forward to “creating some innovative dishes” in his cooking style that keep in mind owner Peter Kuruvita’s stance on sustainable seafood. One of his first acts as head chef has been a charitable one. Stephen and the fifteen man crew at Flying Fish are taking part in Movember which raises funds for the Prostate Council of Australia. If you’ve also been growing a mo’ this month too, hurry in as they’re offering you a complimentary entrée of Confit of Petuna Tasmanian Ocean Trout and a glass of Robert Oatley wine when you order a main and dessert... just don’t be surprised if it the restaurant looks a bit like a 70s porn flick!