GARNISHING PEARLS

On returning to Australia, I worked in Melbourne as a chef at the R.A.C.V. Club in the city, then as an emergency casual chef, in order to find a position where I could really put down some roots. That position presented itself when I became Executive Chef at the Alexandra Club in Collins Street. The Alexandra Club is a private club and the sister club of the Melbourne Club. It was here that I met Dame Elizabeth Murdoch and many other women of note. We became firm colleagues over the years, I enjoyed helping with her personal catering needs at the club and occasionally at Cruden Farm. I stayed 15 years and enjoyed every day I was there. While I was in charge, the food at the Club was very highly regarded. One of my signature dishes was the Hot Chocolate Souffle, it was considered the must have dessert, when dining at the Club. During those 15 years I also studied part-time at William Angliss College for a Chefs Kitchen Management qualification and then a Diploma in Food Technology...

Primary location: Yamba Australia