Noosa Life and Style - - FOOD -

CHEF Sa­muel Tap­scott joined the Em­bassy XO team be­fore Christmas in 2016 and en­joys shar­ing his love of food, and show­cas­ing his cre­ations on their menu.

Sam has cre­ated a col­lec­tion of mod­ern dishes cooked us­ing tra­di­tional meth­ods, in a re­fresh­ing style of mod­ern Asian and Chi­nese cui­sine that in­tro­duces ex­cit­ing spices and flavours to the palate. Sam started his train­ing at the age of 15, and his en­thu­si­asm and nat­u­ral skill soon saw him work­ing in one of Ade­laide’s fine din­ing restau­rants, Jollys Boat House.

This fu­elled his al­ready cre­ative mind and he em­barked on a jour­ney in­spired by food to des­ti­na­tions such as Kan­ga­roo Is­land to ex­pe­ri­ence beau­ti­ful seafood and coastal for­ag­ing, as well as the Dain­tree where he was in­spired by in­dige­nous berries, fruits and greens. Sam earned Chefs Hat awards dur­ing his trav­els where he worked in beau­ti­ful re­sorts and restau­rants.

His trav­els even­tu­ally brought him to the Sun­shine Coast and he brings a wealth of pas­sion and cu­rios­ity for fire, spice and ori­en­tal blends to the Em­bassy XO kitchen.

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