After a delayed launch due to Sydney’s lockdown, chef Neil Perry is relieved to open the doors to his new restaurant, Margaret, a very personal project and the culmination of 40 years of menu finessing.
Neil Perry
The renowned chef is thrilled to finally welcome guests to his new restaurant, Margaret – named after his mother – a “neighbourhood dining space” in Sydney’s Double Bay.
THE GREATEST CHALLENGE OF 2021? The closure of the restaurant the day it was about to open, thinking it was going to be a one-week lockdown that actually lasted about 110 days. Financially, it has been a massive hit.
UNEXPECTED POSITIVES? We were able to pivot, doing Providoor and burgers – and that kept the team going. I have a fantastic team here of 45 people who’ve been through a lot together in the last four months. We looked after each other – so that’s a positive to come out of it.
A LESSON LEARNED FROM THIS YEAR? To be resilient, expect anything and make sure you figure out a way around it. It was a case of pivot or perish.
HOW WILL YOU CELEBRATE THE FESTIVE SEASON? I’ll be cooking something beautiful at home – the family will be there and I’ll be chilled because it’s one day I’m not working.
FAVOURITE FESTIVE TIPPLE? I love sparkling burgundy at Christmas time – it’s such an iconic Australian drink. Rockford and Joseph sparkling shiraz are both amazing. To drink something that has bubbles and also has weight and is a chilled red, is really yummy.
هذه القصة مأخوذة من طبعة December 2021 من Australian House & Garden Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة December 2021 من Australian House & Garden Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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