Home' Scoop : Scoop 59 Autumn 2012 Contents 196 SCOOP AUTUMN 2012
LUKE WHO’S MOVED
It’s all happening at the Publican Group. Luke Firth, former head chef at The
George, has packed up his knives and moved around the corner to The Aviary.
Luke, who won a bravery medal in 2010 for assisting at a helicopter crash in the
Kimberley, previously spent his time sailing the high seas on the True North
cruise ship, where he was executive chef.
Meanwhile, Leigh Odgers has stepped into the culinary breach as
head chef at The George. Formerly from Mosmans restaurant, Leigh
spent five years working in Holland, where he opened two Spanish restaurants.
Expect to see Argentinean salsa and sobrasada sausage on the new menu, with
ne’er a steak jus in sight.
Clinton on deck at Aravina
Yallingup’s Aravina Estate has appointed new
head chef Clinton Hutchinson. In a previous
life Clinton spent his time sailing around the
Gulf of Oman, where he plated up dishes
for Middle Eastern royalty whilst running the
galley of their super-yacht. His March menu
will see some new dishes, including potato
and truffle agnolotti with burnt butter, sage
and goat’s cheese.
Young gun Cassie Thompson has picked up
the reins at Black Tom’s in West Perth. Since
completing her apprenticeship three years ago,
Cassie has worked at 44 King Street, Crown
Plaza Hotel and Soda Cafe, as well as holding
the role of head chef at The Cabin. Diners at
Black Tom’s can look forward dishes that reflect
Cassie’s Spanish and Andalusian bent.
moves on up
Mosmans’ young sous
chef Scott Darlow has
come up in the world
with his promotion to
head chef. Scott is no
stranger to the role,
having already earned
his stripes at Duende
and Il Lido. Offshore,
he has variously toiled
away in the kitchens
of France’s Normandy,
England, Wales and the
New Kitsch Kitchen
Annita Potter, esteemed chef at Asian street food hangout Kitsch in Leederville, has left the
building. Annita has taken herself off to London, where she’s brushing up her Thai cooking skills
under the tutelage of none other than superstar Aussie chef David Thompson. Back at Kitsch, sous
chef Adam Gannon has stepped up to the hotplate to oversee a new menu that changes weekly.
Addressing the void left by Annita’s much-loved dessert of chocolate sandwich with peanut brittle
ice-cream, Adam has one of his own up his sleeve: a pandan coconut pancake with grilled, sugared
banana, soft marshmallows and salted caramel ice-cream.
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