No, I wanted to finish my studies and have a white collar job. One day I ended up going to Le Gavroche in London for dinner with my God Father, who is a good friend of Albert Roux. He introduced me to Chef Albert who talked me into cooking and took me under his wing for a very long time.
How would you define your style?
Modern Australian with a twist of the old school French.
What is your feature flavour these days?
Leave the ingredient or protein to speak for itself.
Obsessive compulsive about?
Tidiness and cleanliness. I am also obsessive about all elements on the plate going out exactly the same way, always keeping consistency.
Your greatest culinary inspirations or influence?
Albert and Michel Roux, my two mentors.
The pressure, the challenge and ability to work with great, fresh ingredients, I love to feel, smell and cook with them.
Irish Coffee is a great compromise between a cocktail and coffee. Perfect after a filling dinner or if glute...
Nutella and Banana Empanadas
Super easy, and you might even have all the ingredients at home already! We haven't used mea...
In the spirit of the Olympics.
Spiced Turkey Meatballs - Chef Recipe by Matteo Bruno
A wonderful mix of spices and herbs give these turkey balls plenty ...