On the shores of Sydney Bay

8.1.2019

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A refined pairing of gastronomical delight and nutritional value, salmon combines healthy eating and gourmet pleasures. Chef Anthony Flowers of Novotel Sydney on Darling Harbour (Australia) unveils a brand new recipe: Blow torched Salmon with wasabi and soy dressing!

In our previous recipe feature, Sébastien Gaffori, Innovation Leader, discovered Cassoulet à la Québécoise alongside Chef Olivier Perret of Sofitel Montreal Le Carré Doré (Canada). And what about dessert? A countryside pie with crumble prepared by Pastry Chef Roland Del Monte. A masterpiece of pleasure for your taste buds!

Shiso shoots, avocado, soy and fresh salmon… This time, Who's the Chef takes you to the heart of Australia to savor a typical dish prepared by Chef Anthony Flowers and his apprentice of the day, Raphaël Garrec, Business Analyst.

Before managing the kitchens at Novotel Sydney on Darling Harbour, Chef Anthony Flowers worked at The Mean Fiddler, Stacks Taverna, Berowra Waters Inn and Forty One Restaurant, where he learned the secrets of his recipes.


Reach for your fork!

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