Struan Preston
Chefs
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.
Waters Edge
Take in scenic views of Lake Burley Griffin while dining at Waters Edge restaurant on Parkes Place in Canberra. Located in the middle of the international flag presentation on the shores of the lake, this tastefully furnished venue allows diners space to unwind, sinking into plush upholstered chairs under elevated vaulted ceilings, whether joining friends for lunch or enjoying an evening in warm surrounds. A menu of innovative dishes is inspired by Modern Australian cuisine, begin an indulgent meal with salmon tartare, wasabi stracciatella, pickled vegetables and black lumpfish caviar, or pan-fried pomegranate glazed quail, eggplant purée, boudin blanc sausage and Pinot jus. Follow on with Hawkesbury duck breast, cauliflower purée, apricot gel, semi-dried strawberry, maple and coffee jus.
