MAIN SPONSORS






 

....HOME HIGHLIGHTS RECIPES REVIEWS & NEWS PHOTO GALLERY LISTINGS ENQUIRIES

SUPPORTED BY

A playful rendition of Australian Bouillabaisse MOD OZ Cuisine
by David Pooley with Food Friends

Chef David Pooley, an Australian, has over 10 years of culinary experiance predominantly in Sydney and Melbourne, Australia, and Prior to joining the Shangri La family, he was sous ched at award-winning restaurants Quay and Claude's in Sydney.

Quay, which specialises in mofern Australian cuisine is the higest ranked Austrailian restaurant in the worls and was voted number 27 in the 2010 S.Pellegrino World's 50 Best Restaurant. It has also won top honours in the Australian Gourmet Traveller Restaurant Awards and The Sydney Morning Herald Good Food Guide as 'Restaurant of the Year' for two consecutive years in 2009 and 2010.

The Australian Good Food and Travel Guide (AGFG) rated Quay four 'chef hats' and Claude's - a thirty-three year old fine-dining restaurant that offers modern French cuisine - three 'chef hats'. Inspired by Europe's Michelin and Gault Millau Guides, AGFG has long been acknowledged as Australia's most comprehensive restaurant, accommodation and travel authority. At these top-ranked establishments, Chef Pooley honed his culinary skills and learned from Australia's best such as Quay's celebrity chef, Peter Gilmore and Clude's malaysian-born Chef Chui Lee Luk.

Prior to that, Chef Pooley was attached to the Astral Restaurant at Star City Casino, the Hilton Hotel, Sydney follwed by further training in several dining outlets within the state of New South Wales.

"With Chef Poole's experience in modern fine dining, he is the ideal choice to breate new contemporary dishes and enhance classic favourites at Feringgi Grill. We are sure he will delight the Grill's loyal guests as well as bring in new clientele with his culinary skills and eye for detail", said Desmond Hatton, general manager of Shangri-La's Rasa Sayang Resort and Spa, Penang.

Chef Pooley said,"The art cooking has always been a passion and true love of mine from a very young age. Growing up in my grandparents' cafe, I knew becoming a chef was where I want to be. For me, it is all about the guests and giving them the best - a unique, attractive and most memorable dining experience possible!"

A playful rendition of Australian Bouillabaisse

MOD OZ Cuisine

Australian modern cuisine is a difficult style to explain. One may start by explaining it as 'Fusion' and others may define it as 'Con-fusion'

Drawing influences from Eurape, Asia and the Middle East, toda's modern Australian dishes are hybrids. Focuses have shifted from the inspirations of architecture (high and central) to natural flowing flavours and presentations (paying respect to the ingredients rather than heavy modifications) sourcing or foraging for new ingredients is now, more than ever, vital to staying up to the minute with the fashion of Australian and all international cuisines.

Australian food, as always, has been very light version of other countries classics. As the seasons change so does the produce availability and the recipes that follow.

Back to New & Articles

Copyright © 2009 FoodFriends. All rights reserved :: DISCLAIMER ::Email: info@gourmetsecretsonline.com
Concept & Design by Adrian Cheah, Neo Sentuhan Sdn Bhd