Intermedia Group Magazine
The hospitality industry is made up of people who dare to challenge the limits-this is a key part of what makes the industry so exciting. From the chef re-establishing contact with the land, the bartender turning waste into cocktails, to the front desk manager raising the standard in terms of service, now is a good time to become a member of the Australian restaurant industry. Hospitality Magazine celebrates these people and their teams by launching 50 Gamechangers-a non-ranking program that provides highlights for professionals who are pushing the industry to new heights.
After working overseas, Palisa Anderson returned to Sydney to become the second-generation restaurant owner of her family business Chat Thai. Anderson oversaw the expansion of the Chat Thai brand, which now includes nine restaurants including Boon Cafe/Jaren Chai Asian Grocer. She has made tremendous progress in bridging the gap between restaurants and producers through Boon Luck Farm Organics. Anderson also explored the impact of food on communities outside the kitchen and the importance of immigrant culture in catering services through various platforms. As the industry moves towards a more conscious future, Anderson is firmly at the forefront.
The first-time restaurant owner, Ade Adeniyi, launched Little Lagos to bring the spirit of Nigeria to Australia. The venue opened in Enmore, Sydney after the regular pop-up of Earl's Juke Joint, and has since displayed the diversity of Nigerian cuisine. Chef Kemi Fajemisin manages the kitchen and prepares national dishes such as jollof rice and a series of stews. Adeniyi was praised for his ambition and efforts in representing the many ethnic communities that make up Nigeria’s food and culture.
Kylie Javier Ashton, manager and consultant
The front desk star spent nearly a decade at Papaford Seiobo in Sydney, until the restaurant withdrew from the dining establishment earlier this year. During her tenure, Kylie Javier Ashton (Kylie Javier Ashton) is a force that cannot be ignored, putting service professionals in the same spotlight as chefs, bartenders and sommeliers. She continues to work with women in the hotel industry to train up-and-coming talents through mentoring programs, and recently launched the tie-dye business KJ.LA. Javier Ashton is enjoying the rest time she deserves from her daily restaurant life, but we pray that she will return soon.
Joy is a pocket-sized restaurant in Fortitude Valley, Brisbane, operated by a chef and a front-end generator. To know Joey is to love it, and Sarah Baldwin has been acting her own way since she recently became the sole owner of the company. The chef took some time last year to rethink and redesign Joey, and she worked hard with the support of Madison (and bartender). Baldwin continues to improve Joy’s ultra-seasonal menu, offering dishes to enjoy in person rather than on Instagram. But you must get a seat as soon as possible, otherwise the reservation will be cancelled very rarely.
Joe Barrett is a child prodigy and can basically do all of this. Whether it's publishing a technical guide, Have-A-Go or raising crayfish in the future food system (FFS), an eco-friendly hub in Melbourne's Federation Square, Barrett is an important part of the future of the Australian culinary industry. The FFS is over, and Barrett’s next chapter will go to Byron Bay in early 2022, leading Harvest Newrybar as a co-executive chef with Matt Stone. The cooking methods will focus on the best that the area has to offer, and Barrett spends time in the kitchen and builds relationships with producers on the road. The ultimate goal? Establish a more innovative and sustainable food cycle.
Matthew Breen's Hobart wine bar Sonny is small but experienced. The chef left Templo in 2019, opened Sonny, and created a menu that pays homage to the simple things—think rotating snacks, freshly made pasta and vinyl records playing in the background. Wine is an important part of the walk-in venue, offering about 50 choices at a time, including minimal intervention drops from Australia and some interesting varieties from afar.
After 14 years in this industry, Joel Bennetts is making great strides by the sea in Bondi, Sydney. The chef started in Pier's kitchen and then worked with Jeremy Strode in Bistrode. Bennetts has worked at Three Blue Ducks, Hotel Palisade and Peppe's before serving as Executive Chef of Fish Shop in 2020. Since he joined Fishbowl Group, it has been advancing at full speed. Bennetts launched Fsh Mkt, a takeaway-only venue in October this year, and future venues are in preparation. The chef’s cooking skills are displayed in two venues through the dishes made by the hero, and the taste will not be skipped.
Jeremy Blackmore is one of the people behind Cantina Ok!, a Sydney bar. The venue has won praise and is currently ranked 23rd in the list of the world's 50 best bars. Cantina provides a unique bar experience based on rare tequila and mezcal, and Blackmore travels to Mexico to learn the story behind the bottle and establish contact with the producer. Selling alcohol is one thing, but Blackmoore has done more by understanding the origin of the spirits found behind the bar and passing the knowledge to employees and customers.
O Tama Carey, Lankan gas station
O Tama Carey started her culinary career in the UK and then explored a range of cuisines in Sydney. The chef worked in the kitchens of Bistro Moncur and the acclaimed Billy Kwong, before she took up the role of chef at Berta. Kelly opened her first restaurant, Lankan Filling Station, in 2018, focusing on making homemade funnels; the perfect container for all kinds of curries and sambal sauce.
Chae is not a traditional restaurant-first of all, it is located in a residential area. In the past two years, Jeong Eun Chae quietly created a six-seater concept, focusing on slow food; especially the traditional fermentation technology that is common in Korea. Each service is unique, thanks to the ever-changing menu, guests can taste up to five dishes. The good news is that Chae is moving to a larger property in Cockatoo and also plans to expand the fermentation program. However, with rumors about Chae Magic, booking may be more difficult.
After two years of turmoil (restaurant fires, site relocations and multiple lockdowns in two states), Nomad Group Executive Chef Jacqui Challinor has appeared in a shiny new Melbourne kitchen and is hailed as one of Sydney’s most popular hubs. one. The chef’s takeaway products have seen everything from hundreds of buns to bombs and hash browns flying out the door. Now, Nomad Sydney is back on the trend with a brand new menu and first-class in-house cooked food products. Challinor will be full of energy in 2022, and he will open new stores in Melbourne and Surrey Hills.
Shane Delia, Delia Group & Providoor
Chef Shane Delia is no stranger to the hotel industry, and the launch of Providoor is exactly what the industry needs to meet the challenge of COVID-19. The platform saw that restaurants that usually do not provide take-out or take-out services jumped on the ship to provide diners with a touch of normalcy during the lock-in period. Providoor was originally launched in Victoria in 2020, debuted in New South Wales and the Australian Capital Territory this year, and is still offering customers the option of taking home their favorite restaurants.
Maître d'Freja Dunnell opened Elska's road from a café to a fine dining restaurant with 12 seats. Freja and husband chef Nathan Dunnell created one of Brisbane's most coveted restaurants, offering diners an overwhelming seasonal menu that includes 15 dishes prepared according to Nordic cooking techniques. The goal of this restaurant is to lead guests on a journey full of money and passion, and the couple absolutely did it.
Ben Devlin and Yen Trinh opened their first restaurant in Pottsville, a coastal town on the northern rivers of New South Wales in 2019. Devlin hasm has worked as a chef in restaurants such as Noma and Paper in Copenhagen for more than 15 years. Before he ventured out to launch Pipit, Daisy was in Cabarita. The restaurant serves a variety of cuisines from game and local produce to subtropical fruits and vegetables. Almost everything is made in-house from scratch, and we are solemnly committed to minimizing waste and maximizing output. Pipit has only been around for two years, but it is already ahead of the times.
After serving at Rockpool Dining Group (before the reorganization) and Icebergs Dining Room and Bar, Josephine Perry Clift is now Margaret's foreman; Neal Perry's first personal venue. Perry Clift is running the floor of the Double Bay restaurant, which was prepared before the closure was announced. The Margaret team quickly made up for the lost time. The restaurant’s reservations will be full in the next few months (even the waiting list is exhausted!). This is the credit of the father-daughter team. They created a neighborhood restaurant. The same emphasis on food and service; they are both excellent.
After Paul Farag became the Nour Executive Chef in Surry Hills, Sydney, his culinary creativity has continued to increase. After spending some time at Fish Butchery in Josh Niland, Farag decided to explore his traditional Egyptian cooking tradition in a professional kitchen environment for the first time. The chef is currently designing a new concept for the Esca Group Aalia restaurant, which is about to open in Martin Place.
Over the past two years, Sydney's love for omakase has been unstoppable, and Hideaki Fukada is behind the two most popular restaurants in the city. Kuon Omakase and Tempura Kuon are both located in Darling Square, providing customers with a chef’s table experience. Executive Chef Fukada replaces cold-pressed sesame oil from Japan for each service of the tempura shop, serving only 10 diners at a time, and the sea urchin egg wrapped in perilla has become a signature dish. At the omakase restaurant, the Kuon team’s commitment to excellence is reflected in every bite. The third Kuon store will open in 2022 and will showcase game cooked with fire.
Hannah Green worked in front of Melbourne's Attica house before opening Etta in Brunswick. This restaurant is the pinnacle of Green’s understanding and knowledge, and Etta offers a community restaurant that is outstanding in every way. Like many businesses, Etta provided diners with a home experience during the six lockdowns in Victoria. Green’s dedication to her team has put Etta at the top of the list, creating a restaurant that has greatly raised the bar.
Lauren Eldridge, Berowra Waters Inn
Pastry chef Lauren Eldridge has worked in many high-end kitchens around the world and has worked with some of the industry's most outstanding culinary superstars. In overseas performances at Le Cinq in Paris and Osteria Francescana in Italy, the young gunman honed her skills before winning the 2016 Josephine Pignolet Young Chef of the Year Award, which made her the first winner in more than a decade Women. Eldridge continued to work for the Van Haandel Group in Melbourne before returning to Sydney, and now she is in charge of the pastry shop at Berowra Waters Inn. Eldridge's creations are simply intricate, and the chef has played a key role in taking the fine dining restaurant to the next chapter.
After spending some time in Merivale's Mr Wong in the Sydney CBD, Brendan Fong moved to Parramatta as the executive chef of Lilymu. It has been a year since this restaurant opened, and it has become the preferred destination in the booming area. The "fusion" restaurant adopts a cooking method centered on Chinese and Southeast Asian flavors. Don’t miss the old-fashioned sausage roast duck, as well as the barbecued pork-style whole blood and beef slices. Fong is creating a dining experience that pays homage to the dynamic nature of Asian cuisine, and Lilymu firmly occupies its place.
The trip to Singapore allowed Jack Kelly to accept a job offer, which will change his career path forever. After meeting with chef and restaurant owner Dave Pynt, Kellie worked hard to become the head chef of Burnt Ends. During Kellie's tenure, the Singapore venue rose to 53rd in the world's 50 best list and ranked 5th in the Asia's 50 best list. The chef has now returned to his hometown in Adelaide and opened his first restaurant, Arkhé. The venue is Australia's first open restaurant, offering a unique dining experience.
Analiese Gregory, chef and writer
Chef Analiese Gregory moved to Hobart in 2017 and has been familiar with the fruits of this land for the past four years. The chef left the now closed Franklin in 2019 and has since hosted dinners and events, wrote a book called How Wild Things Are, and filmed the TV series "Hunting, Fishing, and Wild Cooking Girl Guide." Between these milestones, Gregory continued to expand her enviable skill set, often going out to sea to find sea urchins, making delicatessen and cheese, or preserving olives—not even touching the surface.
The chef started his career as a dishwasher and now runs one of the most popular and popular places in Albany. Liberté is Amy Hamilton's wine and cocktail bar, serving French-Vietnamese dishes and checking all the necessary boxes for an unforgettable dining experience. The wine plan quickly climbed the rankings of local producers in Western Australia, with chilli crab and garlic noodles being one of the most fragile dishes. Hamilton is also good at cocktail products, because she is food, working with bartenders to create mainstays (Pink Galah has been around since 2017) and rotating specials, too.
Restaurant owner Maurice Terzini is behind the Icebergs Dining Room and Bar, one of Sydney's most iconic venues. Even after years, it has never left a deep impression. Terzini recently sold CicciaBella in Bondi and is now preparing to open a new business in Byron Bay and expand outside the city. Terzini's entrepreneurial spirit and attention to detail continue to inspire the industry to persevere and provide the best dining experience. This is about quality, not quantity.
Tania Ho, Banh Xeo Bar
Before moving to Australia, Tania Ho met her future husband and business partner Ben Sinfield at the St. John restaurant in London. Before deciding to go all out, Ho and Sinfield ran an early version of Banh Xeo in Sydney's Paddington Market. Banh Xeo Bar is located at The Cannery Rosebery and is the hero of the Vietnamese cuisine Ho grew up eating. The venue was named after its signature dish, which was quickly welcomed by diners. The combination of Ho's creative thinking and Sinfield's expertise has witnessed the contemporary iteration of Vietnamese classics.
Before making headlines for the Milan Cricket Club, he took bar dining to another level at The Old Fitzroy Hotel in Woolloomooloo, Sydney. Now, you'll find Nicholas Hill runs Porcine's kitchen; a French bistro on P&V Wine + Liquor Merchants, a natural wine store in Paddington. The chef’s passion for pork sees the entire beast-centered menu, which uses classic European techniques. After facing a long-term lockdown shortly after opening, Porcine is booming again. Although it may be a little warm to start the fireplace now, the venue is attractive-just look at the branded plates!
She described herself as a latecomer in this industry, but Rosheen Kaul quickly made up for the lost time. Kaul works in the kitchen, including Heston Blumenthal Melbourne and Smith and Deli's Dinner. She wrote The Isol(Asian) Cookbook in 2020. In the same year, Kaul decided to take a risk and accept the post of chef at Hannah Green's Etta. Kaul and Green have performed well in the past year, and this power partner has created one of Melbourne's most popular dining experiences-no easy task in a competitive environment.
Chef Thi Le opened anchovies in 2015 and has been shaping Vietnamese-Australian cooking ever since. The chef seamlessly combines different elements of Southeast Asian cuisine with Australian agricultural products, and depicts the basic elements of Vietnamese cooking without any filters: think of onions, garlic and peppers, fish sauce and fermented shrimp paste. The Anchovy team produced bánh mì during the lock-in period, which was so successful that it opened a permanent venue next door. Ca Com Bánh Mì bar rotates fillings and proteins, and also sells take-out meals.
Chef Junda Khoo quit his job in the business world and opened a Malaysian restaurant Ho Jiak with his business partner William Xie. Sydneysiders are very grateful for the career change. Ho Jiak was originally launched in Strathfield, but it didn't take long for diners to notice the restaurant's laksa and signature fried kway teow, and expanded the venue to Haymarket and later to the City Hall. The Hejia brand also launched a brother venue to the market this year. Amah is a collaboration between Khoo and former Merivale chef Loong Oon. The restaurant's cooking direction is inspired by the food cooked by Oon's amah (grandmother). Four venues dropped, Khoo completely changed the scope of Sydney Malaysian cuisine.
Bennelong’s chief pastry chef is leading the restaurant’s Lockdown Lamington challenge, providing some much-needed tips to help the public recreate Peter Gilmore’s iconic desserts. Now, Rhiann Mead, who was born in the United Kingdom, is back in the kitchen, leading the year of the chef who recently launched Golden Crackle (Hello, Caramelized Potato Starch!).
Michael Madrusan has always been committed to exceeding expectations. The bartender is behind the beverage consulting group Made in the Shade and runs award-winning Melbourne venues, including The Everleigh and Bar Margaux. Don't forget that Navy Strength Ice Co. or The Everleigh Bottled Cocktail Co. Madrusan and his business and life partner Zara are raising the drinking standards onsite and at home in Australia. This is certainly worth cheering.
Juan Carlos Negrete Lopez, Maíz Mexican street food
When Juan Carlos Negrete Lopez envisioned Maíz Mexican street food, he imagined a space that could represent his community. The first three blue duck chefs are determined to introduce a variety of traditional Mexican food, not just tacos and margaritas. Entrepreneurship is tried at the best time, but the uncertainty of the pandemic poses even greater challenges for Lopez. Lopez opened Maíz in Newtown, Sydney in 2020, and the venue offers an experience that echoes the food of the chef’s hometown of Baja California, Mexico. Lopez has a background in permaculture and regards sustainable agriculture as an important pillar of his cooking methods.
Jerry Mai, Pho Nom and Bia Hoi
The restaurant owner and chef has been working hard for the past few years to expand the Pho Nom brand and launch Bia Hoi in Melbourne. Jerry Mai turned to takeout and takeout to survive the six lockdowns in Victoria, and made headlines in some pop-up shops in wineries, breweries and farmers’ markets, seeing the chef and her team create bánh from spit roast pork mì All ribs to sticky lamb and oysters are served with Nam Jim. Although the service provided at home has ceased, diners can now get a bowl of steaming pho directly from the kitchen and drink a glass of iced Vietnamese beer from the tap-happiness.
Shannon Martinez, Smith and daughter
Plant-based restaurant poster chefs continue to dominate with their enviable skills and business acumen. Martinez merged Smith and Daughters and Smith and Deli into a large vegetarian center this year, bringing together the best of the two worlds under one roof. She is also a key figure in the development of Lona Misa, a vegetarian restaurant by Ovolo Hotels in South Yarra. The chef defeated the fight against breast cancer and has now recovered after receiving treatment. Despite recent challenges, she has never given up her promise to provide the public with an inclusive eating experience.
After Josh Niland opened the groundbreaking Saint Peter restaurant in 2017, it changed the way people cook and view seafood. The chef uses the whole fish method for cooking, using everything from the eyes, skin to the tail. Niland and his wife Julie launched Fish Butchery in 2018, expanding their venue portfolio, and another location is about to open in Waterloo. This year, the charcoal fish arrived at Rose Bay during the lock-up period, and the couple certainly did not slow down. The chicken shop riff uses Murray cod instead of chicken to bring a sustainable and thoughtful diet to the suburbs. Niland covers all leisure, retail and high-end dining bases, proving that you can have it all.
She is one of the people behind Canberra Pilot restaurant in Ainslie, Canberra. Co-owner Dash Rumble led the 30-seat restaurant through numerous lockdowns and ushered in a bright day. The reason the Pilot is so good is not only the food of the chef team Ross McQuinn and Malcolm Hanslow, but also the Australian wine list, modern and laid-back interiors, and knowledgeable front desk team, who create an immersive atmosphere.
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Nostalgia is making a comeback again, nothing more old-fashioned than a stack of super soft pancakes and a cup of coffee. Jesse Orleans opened Happyfield in Sydney's inner west with Chris Theodosi in 2020, and the team has introduced a large amount of dinner energy into their first venue. Orleans spent some time in Canada's acclaimed kitchen, then quickly decided to move to Melbourne, where he worked in a Footscray cafe. Sydney beckoned to him, Orleans ended where he met Theodosius, and the rest was history. Happyfield's sunny indoor environment creates a treat, and the egg sandwich is just as bright.
Since the beginning of the pandemic, he has been the spokesperson for the Victorian industry, and Chris Lucas has been a force to be reckoned with for the past 19 months. The CEO of Lucas Restaurant called on the government to provide assistance without giving assistance to the department, support employees and initiate initiatives to show love to frontline workers. Don’t forget the highly anticipated Society and Yakimono restaurants in Melbourne’s CBD. There is no doubt that Lucas Restaurant, a powerful company, will bring more, and we can’t wait to see what the experience maker will do next.
Melissa Palinkas is the chef and owner of the award-winning Young George and Ethos Deli + Dining Room in East Fremantle, Perth. Her expertise lies in producing cooked food and demonstrating sustainable cooking methods through dishes that put ingredients first. Palincas is known for its non-waste cooking methods and believes that every part of animals or vegetables can be used. The chef’s venue encourages community connections, and her menu sparked a conversation around seasonal eating. Continuing to grow as a chef is necessary to provide an evolving dining experience, and Palinkas continues to push it out of the park by pushing boundaries.
Alana Sapwell, Byron Bay Beach
The Queensland-born chef returned to the Sunshine State after leaving his mark on Saint Peter of Josh Niland and took the post of chef at Arc Dining in Brisbane. Although the Howard Smith Wharves restaurant closed last year due to the impact of COVID-19, Alanna Sapwell launched Esmay; Noosa’s Mustard restaurant’s pop-up shop. By February 2022, Sapwell will begin her new chapter as the chef of Byron Bay Beach. We are paying close attention to her first menu, which will return the chef's iconic product-centric approach to the dining scene.
The former high-end restaurant chef left the restaurant last year to start a business with chef Minh Duong. The two launched Kariton Sorbetes; a Southeast Asian dessert concept that focuses on their childhood tastes: think buko pandan, ube, leche flan and so on. Carriton has recently expanded from the bathtub to specialty desserts, including Lamington's improvisations and things on sticks. The brand will also evolve from an online-only concept to a physical store in Melbourne Fortune. Rivera and Duong have completely changed the local ice cream landscape, and we can't be here anymore.
Sharon Romeo first opened Fino in McLaren Vale in 2006 with business partner and chef David Swan. The restaurant moved to the Barossa Valley in 2014 and has maintained an excellent reputation ever since. The Fino team has been using one venue until 2019, with the launch of Fino Vino, they expanded to Adelaide's central business district. The front desk master Romeo is praised for his outstanding skills and commitment to providing a dining experience that customers will not forget. The focus on origin, high-quality wines and enthusiastic service form the foundation of Fino, as well as the unique charm of its superstar foreman.
Tristan Rosier, Arthur and Jane
Chef and restaurateur Tristan Rosier first made waves with his Sydney fine dining restaurant Arthur in 2018. Now, he has opened Jane; a more casual community restaurant just a stone’s throw from the Brothers’ restaurant on Burke Street, Surrey Hills. Although Rosier will be heavily involved, Arthur chefs Kevin Oh and Victoria Scriven will be at the forefront of the 30-seat concept. Rosier restarted the COVID-19 pivot Arthur To-Go during the last lockdown, providing a rotating menu for local communities and other areas, and of course sourdough. Good things are small packages, and two clicks in three years are a sign that Rosier and his team are coming soon.
Bar Liberty manager Nick Tesar may have spent some confinement period for most of last year, but the acclaimed beverage figure is not only busy creating takeaway products, but also continuing his work at Marionette Liqueur. The local company has released everything from Curaçao and Apricot Brandy to Almond Liquor, and there seems to be more. Tesar has returned to the bar, pours and mixes in Liberty, the company has firmly returned to the development of things. We heard that he played a very good golf.
Anna Ugarte-Carral, The Old Fitzroy Hotel
After serving in fine dining restaurants Momofuku Seiobo, Noma and Lyles, Anna Ugarte-Carral took her first head chef position at the Old Fitzroy Hotel in Woolloomooloo, Sydney earlier this year. The 2020 Josephine Pignolet Young Chef of the Year Award winner has established a kitchen to recognize cooperation and see the team work together to create a cohesive menu. This position provides Ugarte-Carral with a mature opportunity to improve her management skills, and of course she has accepted the challenge.
Adam Wolfers, Gerrard's Bistro
It has been almost two years since Adam Wolfers left Sydney for the warm climate of Brisbane. The executive chef of Gerard's Bistro has undoubtedly played a key role in the city's booming catering industry. Wolfers’ cooking methods witnessed the chef honed the restaurant’s roots in the Middle East and the Maghreb, while at the same time using his own culinary experience in Jewish and Hungarian cooking. The kitchen uses a DIY approach, from labne to its iconic wood-burning bagel.
Bartender Matt Whiley brought his award-winning London bar Scout to Sydney's Dolphin Hotel in 2019 and decided to stay. Whiley recently opened a Re-Bar in South Eveleigh, with the goal of producing as close to zero waste as possible. The bartender’s seasonal outlook saw drinks made from locally sourced fruits and vegetables, which are usually thrown away. Cooperative and conscious drinking is the name of Whiley's game. He and his team work hard to overcome obstacles and provide an exquisite drinking experience that will make you think twice about waste.
Chef Mitch Westwood was the co-owner of Jannali's Tony's Pizza and Pasta long before entering the kitchen of the pizza-centric restaurants CicciaBella and Bella Brutta, and began to get involved in the business. Last year, he opened Westwood in Newtown, Sydney. On the unpretentious venue, the chef team Jack Owe and Westwood made some of the city's most popular pizzas (Hi, garlic and honey). This restaurant has quickly become the first choice for locals and diners from afar, but it is best to book in advance to avoid disappointment. Thank us in the future.
Shirley Yeung is the bar manager of Foxtrot Unicorn Bar in Perth and the co-founder of Mix Haus, a non-profit organization that supports the hospitality of women. Yeung started blending drinks in 2015 and has become a well-known figure in the bartending industry. He was selected as one of the top 25 bartenders in the world of beverages and was named Western Australian Bartender of the Year. In her years of training and experience, Yang has always advocated a safe and inclusive bar industry, which is inherent in her management style. Her collaboration with Mix Haus and bartenders Pippa Canavan and Reid Gunter aims to educate and train women who wish to join the industry.
Jean-Paul El Tom, House of Baba
The flavor director of Baba's Place switched to a career in engineering for the kitchen, and the end result was to create a unique place. Jean-Paul El Tom worked with chefs including Julian Cincotta of Butter and Joel Bennetts of Fish Shops before launching a low-key pop-up shop. Baba's Place is now open in Marrickville, Sydney, and its menu pays tribute to the "suburban" food the team grew up with. It is difficult to determine a particular cuisine, but it is possible to associate the dishes with Lebanese, Greek, Chinese and Macedonian traditions. You can't put Baba's in a box, that's why it is so good (plus a plastic-covered tablecloth).
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