SALT Magazine - - Feature -

Rus­sell Misso is chef-owner of the new­ly­opened Past & Present restau­rant, where he brings a farm-to-ta­ble ethos from his pre­vi­ous stint as the head chef of Open Farm Com­mu­nity. At Past & Present, Misso does an al­most-cheeky, lo­cally in­spired take on Euro­pean clas­sics. De­scrip­tions of the dishes are done in pos­si­bly ironic hash­tags on the menu, where you’ll find cre­ations like sam­bal kangkong risotto, and

wagyu rump ren­dang.

THE INK: a tra­di­tional Ja­panese-style koi sleeve with a skull at the base, his daugh­ter’s name Valen­tine and birth date,

and a skele­tal hand grasp­ing a heart.

“There’s this story about how kois swims up a wa­ter­fall, against the cur­rent. So I guess the tat­too is about per­se­ver­ing and moving for­ward. My seven-year-old

daugh­ter’s name is on there so I can re­mem­ber how to spell it, in case I have any forms to fill out. I’d put her IC num­ber

there if there was more space.”

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