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Tattooed “Bodega Boys” Ben Milgate and Elvis Abrahanowicz discovered their shared love of South American and Spanish food when working together at the Four in the Hand Hotel in Sydney’s Paddington.
Both had prior experience in some of Sydney’s top name restaurants – Ben at Bistro Lulu and Ten Buck Alley; Elvis at Aria, Bécasse, MG Garage and Restaurant VII but neither had ever managed their own kitchen. That changed when they decided to combine their fine dining experience and their love of the relaxed Latin, shared dining tradition in the launch of Bodega, a mostly Spanish tapas restaurant with a strong South American influence. Ben and Elvis won the Australian Gourmet Traveller Magazine “Best New Talent” award in 2009.
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POR FAVOR PUEDEN PONER COMO SE HACE LA SALSA CRIOLLA Y EL CHIMICHURRI? DESDE YA MUY AGRADECIDA . MARIA BRADFORD.