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Uncorked Restaurant's 'Signature Bouillabaisse' Dish by Ronny Ghantous & David Little

Hidden away upstairs at the Union Hotel in North Sydney is Uncorked, a beautifully designed restaurant with French inspired cuisine whipped up by head chefs, Ronny Ghantous and David Little. Both remarkable chefs impart their secrets to making their famous 'Signature Bouillabaisse'- a premium fish and seafood rustic stew served with warm sourdough bread.

Uncorked Restaurant's 'Signature Bouillabaisse' Dish by Ronny Ghantous & David Little

Notes

Chef's Tip: “When making the bouillabaisse stock it is best to use snapper bones including the head as this is where all the flavour is.”

Uncorked Restaurant's Signature Bouillabaisse Dish has a video recipe that can also be viewed at - http://www.unionhotel.com.au/uncorked-signature-recipe

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Angus Hughson

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Uncorked Restaurant's 'Signature Bouillabaisse' Dish by Ronny Ghantous & David Little .

 
 

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