Peter Doyle, in his own words
Stepping away from the stoves after a 40-plus year career at the top of the Sydney restaurant game, Peter Doyle reflects on how the business has changed.
Peter Doyle’s lobster with artichoke hearts
This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.
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