» Print Recipe
Seasalt at Armstrongs
Russell Armstrong, believes that Australia has its own definitive food style and always will. He’s certainly a chef who’s worldly enough to know. His CV reads like a Michelin guide.
Classically trained in Europe, he worked at the Connaught in Mayfair, London’s Le Gavroche, and Le Frere Trois Gros in Roanne, France. Sunny Queensland and its wonderful produce beckoned him back and Russell returned to establish several acclaimed restaurants in Brisbane and Noosa, including the legendary Tables of Toowong. In 2000, he was appointed Executive Chef at Palazzo Versace on the Gold Coast.
Seasalt at Armstrongs, has been running since 1999, showcasing Armstrong’s insightful interpretation of the “Australian food style” and utilising the best fresh produce from the sea. For Armstrong, Australian food is all about open-mindedness and adventurous forays into the spices and essential ingredients of global cuisines.
While he now prefers a simpler, more pared back style, inventive sauces and striking presentation are still hallmarks of his cooking. He regularly travels abroad, promoting his ideas about Australian food at restaurants, hotels and festivals. In 2001, Courier Mail columnist David Bentley credited him with raising the standards of Queensland’s cuisine more than any other chef. Today, admirers of his cooking are blessed to have Seasalt. Intimate, intelligent and accessible, it is everything we love about contemporary Australian food.
For more information about Russell Armstrong click here: http://www.armstrongsrestaurant.site-ezy.com.au/home.html