New Zealand-born Justin North cut his teeth at Oxfordshire's acclaimed Le Manoir Aux Quat’Saisons under Raymond Blanc before working in the kitchens of Sydney’s Banc. Bécasse, the modern European restaurant he owns with his wife and partner Georgia, started life as a small brasserie in Surry Hills before expanding its horizons with a move to the city, where it now enjoys an enviable reputation for fine dining at its very best.

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