Chef Sam Ais­bett

Wine & Dine Cookbook - - ENTERTAIN -

Chef-Owner, White­grass

Hold­ing senior po­si­tions at restau­rants such as Syd­ney’s Tet­suya’s and Quay prior to his move to Sin­ga­pore al­most three years ago, Chef Sam Ais­bett is owner-ex­ec­u­tive chef of one-Miche­lin-starred White­grass at Chijmes. Serv­ing modern Aus­tralian cui­sine, Ais­bett loves lay­er­ing com­plex flavours us­ing sea­sonal pro­duce sourced glob­ally. Lo­cal in­gre­di­ents such as cen­tury egg or lon­gan and na­tive Aus­tralian pro­duce such as muntries and Tas­ma­nian moun­tain berries are very much part of the mix. As a vol­un­teer for the Sea Shep­herd Con­ser­va­tion So­ci­ety, Ais­bett aims to serve sus­tain­able, line caught fish and seafood in his restau­rant.

Frozen Ly­chee Ice, Co­conut Mousse, Fresh Lo­cal Fruit

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