Field days

THIS CELEBRATED CHEF BRINGS THE ART OF SIMPLICITY TO HIS NEW VENTURE.

It took six months for Brisbane’s Gerard’s Bistro to find a new executive chef and when Adam Wolfers’ appointment was announced earlier this year, foodies rejoiced that he had found a permanent place to call home. His previous venture, created with Marc Dempsey, was Sydney pop-up Ételek, where the meat-free parsnip schnitzel served with hot sauce and pickled cucumber won him many fans. “Ételek is probably my proudest career achievement.

“It was food very close to my heart,” says Adam. “I grew up in a Jewish family and the dinner table was never short of my grandmother’s amazing traditional dishes. Those recipes and a love of food have always inspired me. At Gerard’s Bistro, I’m celebrating what we have in Australia, and using the techniques and ideas of the Middle East to create a unique dining experience.”

The chef, who’s worked at Sydney's est., Marque, Monopole and Yellow, is a firm believer in supporting local growers. “Using local produce showcases our ability to work in a seasonal and sustainable way,” he says. “I’ve used cauliflower for this dish from The Falls Farm on Queensland’s Sunshine Coast. Heirloom-variety cauliflowers are in full swing in winter. I love how many textures and big, robust flavours this vegetable can take – and this recipe shows how amazing the humble cauliflower can be. It features Middle Eastern flavours and techniques, but using local ingredients and produce is what makes this dish shine.”

A FRIDGE WITH THE LATEST SMART TECHNOLOGY IS THE IDEAL ADDITION FOR EVERY BUSY KITCHEN.