CHEF’S PRODUCE CHOICE: LIVE LOBSTERS FROM TASMANIA
Being described by Matt Moran as the “best fish cook in the country” is quite an accolade. And it seems Zac Sykes is living up to his reputation. Since moving to Sydney in the late 1990s, Zac has worked with some of the stars of the cooking world, such as Neil Perry, Stephen Hodges, Greg Doyle, Peter Doyle and now Matt Moran. Zac has built his reputation working at leading restaurants, including Bistro Mars, Pier, Omega, Fishface, Bistrode, Felix, Est, Coogee Pavilion, and The Fish Shop before landing his role at North Bondi Fish. “I love the creative aspect of being a chef – putting your passion on a plate and watching people’s faces as they eat your food is pretty amazing,” says Zac. “I get my inspiration from the seasons. Australia has incredible produce, which I use to create simple, light, seasonal seafood dishes.” When it comes to cooking lobster, Zac says he loves the decadence and extravagance of working with such a magnificent piece of produce. “You feel like a king the moment you first taste it,” says Zac. The lobsters used in this dish (pictured above) come live from Tasmania. “I think it’s important to know where your produce comes from so you can pass the knowledge on to the guests; they appreciate knowing they are eating local and sustainable produce.”
ZAC SYKES North Bondi Fish, Bondi, NSW northbondifish.com.au For the recipe, visit: hn.com.au/prideandproduce Butter-poached lobster with dashi and zucchini noodles.