PETER DOYLE

Ex­ec­u­tive chef, est. Restau­rant (re­cently re­tired), Syd­ney

Virgin Australia Voyeur - - FOOD -

Ju­niper-crusted veni­son sad­dle, beet­root, boudin noir, roasted ch­est­nuts and co­coa pa­per.

In mid-April, Peter Doyle an­nounced his plans to re­tire af­ter a stel­lar ca­reer as one of the coun­try’s most in­flu­en­tial chefs.

“I’ve had a veni­son dish on the menu on-and-off for over 25 years now,” he says. “I like that it’s a very lean meat and has to be cooked very care­fully, as it has to be served pink. It also of­fers an al­ter­na­tive pro­tein to the usual lamb, beef and pork. It’s be­come con­nected to me be­cause it of­fers a bal­anced au­tumn gar­nish of in­gre­di­ents that com­ple­ment each other. It re­flects the sea­sonal way I like to cook dishes.”

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