There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.
Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Skye Blackburn, founder of Edible Bug Shop, and purveyor of insect snacks.
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