Epicure - - CONTRIBUTORS -

first ap­pren­ticed at a small Ital­ian restau­rant in his home­town of Stan­thorpe, near Bris­bane. Af­ter a stint in ban­quet­ing, the Ital­ian-aus­tralian chef worked un­der Ja­son Ather­ton at Gor­don Ram­say’s Maze Grill in Lon­don and Ather­ton’s first ven­ture, Ta­ble No.1 in Shang­hai. No­cente later be­came the chef de cui­sine at SKIRT in W Singapore – Sen­tosa Cove. Now, he fronts Salted & Hung and spe­cialises in in­cor­po­rat­ing cured, brined, fer­mented, braised and grilled el­e­ments into his dishes.

If you could dine at any steak­house in the world, which would it be? “Peter Luger Steak House in Brook­lyn. I’ve heard so many good things about it, such as its phe­nom­e­nal dry-aged beef.”

The great steak-out, page 74

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