Infuse Infuse 10 December 2019 | Page 24

supermarkets. From a nutritional point
of view, it was important to me that all
of my products were naturally preserved
so that was the motivating factor for me
to use my own recipe to formulate the
seafood sauce. Most sauces I found that
I liked the flavour of included sodium
benzoate but not mine! In short, after
building the business, I sold it to a larger
company, started my food consulting
business and took myself off to culinary
school to become a chef.
Lucy: I’m from the UK originally and
I came over to Australia on a working
holiday visa. I’d been working in
restaurants in London, and I knew that
food was going to be my career focus.
But I wanted to travel before I settled
down in the UK.
So in 1993, I headed to Australia.
I worked in restaurants in Brisbane and
Melbourne before being offered the
opportunity to work front of house for
Neil Perry at Rockpool in Sydney. Neil’s
food philosohy was very produce driven
and it was at Rockpool that my interest
and understanding of the importance
of the provenance of ingredients really
started.
Images courtesy of @straight_to_the_source
"We never stop
learning no
matter our age or
experience"
I had met a chef, Luke Mangan in the UK,
and in 1996 John Hemmes offered us
the opportunity to open Restaurant CBD
for the Merivale Group, Luke as the Head
© Dietitian Connection
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Infuse | December 2019