With a flair for wringing the boldest of flavours from the most delicate of dishes, Perth-born Shane Osborn holds the rare distinction of being the only Australian chef ever to hold two Michelin stars.
Now his kitchen at Pied à Terre is spawning some of gastronomy’s brightest young stars including Marcus Eaves, who now runs the kitchen of sister restaurant L’Autre Pied.
Poached sea trout with fennel cream
Recipe by Shane Osborn
Rabbit and carrot
Slow poached quail egg, crushed peas, smoked butter emulsion
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