AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Avtar Singh
Born:
India.
History:
I was born in India and started my career as a Chef in Sydney in 2009.
After years of travelling around Australia, I decided to settle in Canberra. I am motivated to keep the ideas and creativity in the menu evolving by regularly communicating with farmers, producers and artisans about what they have that excites them.
I was a farmer in India that is why I am still passionate about farm and gardening. I use my own organic garnishes for many dishes from the garden and believe in my authentic style, which is a fusion of Indian spices with Australian produce.
Have you always wanted to be a Chef?
Growing up in farmland back in India, watching my mother always cook from fresh produce on a daily basis, bringing food to the table, this inspired me and I was always eager to learn farming and cooking. That is when I decided to move to Australia and follow my dream.
How would you define your style?
Modern fusion.
What is your feature flavour these days?
Fermented black garlic.
Your greatest culinary influence:
Peter Gilmore.
What do you love about this business?
The People, the team, the guests.
An ingredient you can’t live without?
Potato.
Most ‘eyebrow-raising’ menu item?
Duck.
Water’s Edge Canberra
Overlooking the tranquil waters of Lake Burley Griffin on Parkes Place East in Parkes, Water’s Edge Canberra sets the scene for refined waterfront dining. This elegant restaurant celebrates seasonal Australian produce through a modern menu layered with subtle French technique and Mediterranean flair. Thoughtful wine pairings and a luxurious high tea elevate the experience, whether you’re marking a special occasion or hosting a corporate gathering. With uninterrupted lake views and a polished yet welcoming atmosphere, Water’s Edge offers one of Canberra’s most memorable dining destinations just moments from the CBD.
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