SLIP­PERY STONE

Sunday Mail - Travel/Escape - - HOLIDAYS OF AUSTRALIA -

T’S a dream of­ten spo­ken of but rarely car­ried out: ditch the rat race for a trop­i­cal is­land to take on a dream job or open a busi­ness of one’s own.

With its balmy cli­mate, prox­im­ity to Aus­tralia, large ex­pa­tri­ate pop­u­la­tion and boom­ing econ­omy, Bali makes an ideal des­ti­na­tion to make the dream come true.

Es­cape meets four Aus­tralian chefs – and one cook – who’ve used their ex­per­tise in hos­pi­tal­ity, nutri­tion and the culi­nary arts to make a mark in the din­ing scenes of the tourist hot spots of Bali’s south coast.

Lazaros Tsakiridis

Ask a Mel­bur­nian to rec­om­mend a good Greek res­tau­rant and they will in­vari­ably point to Jim’s Greek Tav­ern in Colling­wood, where chef Lazaros Tsakiridis made le­gions of fans with his you’lleat-what-I-give-you ap­proach to cus­tomer ser­vice.

Yet few Mel­bur­ni­ans know that Tsakiridis is now run­ning the kitchen at Slip­pery Stone, a Greek res­tau­rant in Seminyak launched last year by for­mer Mel­bourne night­club czar Ge­orge Paul Zo­goolas and his son Paul. And while Slip­pery Stone ac­tu­ally of­fer their guests menus, Tsakiridis hasn’t changed his ways.

“In Mel­bourne it was all very sim­ple. Peo­ple would come in and we’d say ‘what do you feel like?’ and start them off with some breads and dips and then

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.