Having been a Fish Butchery customer since the beginning, I have witnessed Rebecca Lara’s journey from enthusiastic, young chef to taking on the top job as manager. It takes a special person to successfully steer the crew in Josh Niland’s avant-garde business, with its unrelenting focus on excellence. I was thrilled to hear of Bec’s promotion and true to her “can-do” style, she has seized the opportunity, showing natural leadership and enhancing each customer exchange with her trademark smile.
When it comes to fresh thinking, Rebecca Lara is put to the test every single day. As the manager of Josh Niland’s Fish Butchery in Sydney, the 27-year-old chef is constantly looking for new and interesting ways to use each and every part of the fresh fish that arrive daily in the Paddington store.
“It’s very reactive – that’s part of the excitement of it all,” she says. “It’s always a different day and a new thing. There are so many possibilities to explore.
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Bu hikaye Gourmet Traveller dergisinin February 2021 sayısından alınmıştır.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
