CHEF’S PRO­DUCE CHOICE: LIVE LOB­STERS FROM TAS­MA­NIA

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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.

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