I consider myself very fortunate to have traveled through the beautiful country of Australia, both for work and for pleasure. Never once have I been disappointed by “Oz”. The Aussie style of cuisine excites me, with its unique flavors and Asian influences, its creative restaurant menus, and its clean styles with simple presentations. Some of the very best Chefs I have ever worked with are from “Down Under”. On a fairly recent working trip to Australia, arriving from the Pacific Islands on a luxury yacht, I found myself acting like a “kid in a candy store”. The first port of call back in “civilization” and I was surrounded by an astounding abundance of seafood, meat and fresh produce—the options were endless! I had found perfection and quality in the available produce, something I had previously taken for granted.

Here are a few examples of what I did with all of those wonderful ingredients:



Chilled Cucumber Soup with Oysters
Basil Infused Sashimi Grade Tuna
Master-Stock Quail Breast with Slow Cooked Calamari, Prosciutto and Shitake Mushrooms
Grilled Scallops with Celeriac Puree, Tepanade and Apple Sauce

Main Course

Steamed Salmon Filet with Spring Onion, Cilantro and Ginger Jus
Seaweed and Dashi-Salted Yellowfin Tuna with Wasabi Mashed Potato
Frenched Lamb Cutlet with Roasted Rosemary Kipfler Potatoes & Red Wine Jus
Poached Beef Salad with Fresh Herbs and Thai Style Mango Dressing


Raspberry Risotto with Coconut Ice-Cream
Lemongrass & Palm Sugar Panacotta with Orange and Chili Caramel
Licorice Parfait with Lime Syrup
Chinese Five-Spice Soufflé with Poached Pears