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.
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