Sydney born and raised Jacqui started her career in Glebe, completing her apprenticeship at the then one chef hatted Darling Mills restaurant in 1997.
From there she moved to two-hatted Balmoral institution Bathers Pavilion, where she worked her way up to being sous chef for Serge Dansereau. Three years at respected seafood restaurant Garfish followed, where Jacqui relished in creating simple and produce driven dishes. Her next post as head chef of Subsolo saw Jacqui take the restaurant to win best Spanish restaurant in the Restaurant & Catering Awards in 2007. Jacqui’s exciting mix of modern and traditional Spanish food was widely applauded by Sydney food critics, and her growing reputation saw her earn her a spot as a celebrity chef on Channel Ten’s popular show Ready, Steady, Cook.
In her latest role as executive chef and co-owner of Burlington Bar & Dining in Crows Nest, Jacqui works alongside new, Matt Moran trained head chef Vio Pramono. Jacqui draws upon her experience to produce simple, seasonal, whole food – with her signature twist. Jacqui gives classic dishes a modern edge with the addition of microherbs, such as baby red vein sorrel, and surprising flavour combinations. While the food is predominantly fresh, produce driven modern Australian, there are flashes of Spanish influence – seen with the delectable piquillo pepper with salt cod & pinenut dressing. The prawn, octopus and chorizo cassoulet gives another example of Jacqui’s diversity, while traditional favourites such as the crisp pork belly with waldorf salad showcase simple home style dishes at their very best.
She says: “I like to keep produce in its truest form where ever possible, to take beautiful produce and allow it to be itself. I am inspired by Marco Pierre White’s food philosophy – that Mother Nature is the true artist and we are just the cooks! I think this philosophy is reflected with my menu approach at Burlington – honest, rustic, satisfying food that people want to eat again and again.”
For bookings please call (02) 9439 7888 or visit the website at burlingtondining.com.au... Read more.
Recipe by Jacqui Gowan
We arrange Following Bank Instruments Letter of Credit ( LC) From Various Banks in Singapore / HongKong / Europe /USA Used For Import / Export Business and Trade Finance . 90/180DAYS Bank Guarantee ( BG ) Fresh Cut Slightly Seasoned Seasoned Stand By Letter of Credit ( SBLC ) 90DAYS / 180/ 365DAYS Regards Muhameed Liasu Contact: firstname.lastname@example.org Skype ID: muhameed.sblcbg2
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