After five years in Los Angeles, the former EP & LP chef has returned to Australia – and he's making dim sum, fresh seafood and char siu a top priority.
While the Adelaide Hills restaurant hunts for a new head chef, they’ll have the former Garagistes and Longsong talent in residence. And Frank the kelpie will be there too.
While the Adelaide Hills restaurant hunts for a new head chef, they’ll have the former Garagistes and Longsong talent in residence. And Frank the kelpie will be there too.
A little know-how equals better lasagne, cauliflower-cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to get that silky-smooth result.
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