Growing up on Sydney’s northern beaches, Stewart Wallace, the executive chef of both Garfish Kirribilli and Crows Nest, has spent the last decade travelling the globe.
Growing up on Sydney’s northern beaches, Stewart Wallace, the executive chef of both Garfish Kirribilli and Crows Nest, has spent the last decade travelling the globe before winding up back where he started – immersed in Sydney’s seaside culture. The Garfish concept (serving the freshest seafood from their mod-oz menu or mix and match blackboard) is refreshingly simple and a wonderful accompaniment to Sydney’s weather and lifestyle. Wallace is responsible for co-ordinating both restaurants, creating a menu that can be served from both kitchens, despite the different sizes and site specifications.
Wallace insists that the key to great seafood lies in quality relationships with his suppliers instead of just insisting on quality seafood – a lesson that shouldn’t be lost on the public. While their relationship is built on mutual respect, he tries to seek fish that have been dry-filleted (washing in water dilutes the flavour) and encourages sustainable fishing practices through his purchases. When cooking fish fillets he looks for springy flesh and a vibrant colour. He seasons them well on the skin (a lot of the flavour of the fish is found under the skin) with salt and cooks them on a hot grill. His advice with oysters is much simpler – serve them swimming in the beautiful juice they have they have spent their life making.... Read more.