Rae Moss

Rae Moss

I knew I would be a chef from the age of 7, when I mastered cracking an egg with one hand!
Born:

Preston, Melbourne.

History:

I did my apprenticeship at Alphutte in Adelaide from 1990 to 1994. Following this I worked as a Sous Chef at Quaglinos in London and Head Chef at Il Perugino in Mosman, Sydney. I owned and operated Cake Temptations in Echuca, Victoria before returning to Adelaide and going back to Alphutte as Second Chef. Most recently I was Head Chef at Café de la Paix, the business now known as 1923.

Have you always wanted to be a Chef?

I knew I would be a chef from the age of 7, when I mastered cracking an egg with one hand!

How would you define your style?

Rustic.

What is your feature flavour these days?


Pendleton olive oils produced in Adelaide.

Obsessive compulsive about?

Using seasonal produce, sourcing locally and sustainable farming.

Your greatest culinary inspirations/influences:

Lesley Mencino – owner of Il Perugino and Guy Grossi.

What do you love about this business?

Having creative freedom and working with people who are passionate about the industry.

An ingredient you can’t live without?

Can I say two? Garlic and salt!

Most ‘eyebrow raising’ menu item?


Kingfish Carpaccio - thinly sliced Kingfish drizzled with orange infused olive oil, dill, orange and lemon zest and served with rocket and micro herbs.

Signature dish:

Duck - double roasted until tender and served with orange segments, duck jus, bok choy and Grand Marnier. 

1923

1923

Treat yourself and loved ones to a decadent dining experience at 1923, a charming Blackwood restaurant with Italian influence. A contemporary interior is styled with whitewashed timber décor and heavy linen coverings, gracing the cosy space with a smart ambience suited to special occasions, whether enjoying leisurely lunches under the verandah or an intimate evening feast. Diners are spoiled with a careful selection of locally sourced wines matched with a delectable menu of dishes that change and flow in accordance to flourishing seasonal produce from surrounding farms. Graze over crispy mushroom and thyme arancini, prosciutto wrapped asparagus and warm marinated olives before delving into tender aged beef fillet served on a bed of creamy mashed sweet potato with a fragrant rosemary jus.

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