SAM­PLE AR­CA­DIAN RHODES MENU

The Weekend Australian - Travel - - Front Page -

As­para­gus and lamb’s let­tuce salad with sweet lemon vinai­grette

Smoked sal­mon ter­rine; smoked sal­mon bene­dict; warm fresh sal­mon with cele­riac re­moulade

Pan-fried sea bass with black­berry shal­lots and creamy hol­landaise sauce

Roast fil­let of beef with foie gras and morel mush­room, madeira sauce Bai­leys creme brulee with or­ange sor­bet Cof­fee and cho­co­lates Gary Rhodes’ Lo­cal Food He­roes , is now screen­ing in Aus­tralia.

‘‘ It’s nice to do things at your own pace,’’ he says. ‘‘ All I ever wanted to be was a head chef and I’ve cer­tainly sur­passed that dream.’’

And what of his dream to open in Aus­tralia? Rhodes’s fas­tid­i­ous na­ture kicks in once again.

‘‘ I’m very sen­si­ble about open­ing restau­rants. There are one or two Bri­tish chefs, not men­tion­ing any names, who will just grab at any­thing.

‘‘ But I would want to make sure that if there’s to be a new one on the block, that we can re­ally get it to­gether and we can con­cen­trate on giv­ing it the same pri­or­ity I’ve given to pre­vi­ous [ven­tures]. I’d never go looking but some­times things hap­pen by chance, don’t they?’’

Given his en­thu­si­asm for new chal­lenges, the pos­si­bil­ity of a Rhodes restau­rant down un­der may not be too much of a stretch.

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