Thanks to artful, veggie-forward plates and one exceedingly eclectic wine list, Chef Brent Savage’s industrial-chic bistro Bentley, is the site of Sydney’s most sought-after dinner reservations. In this contemporary cookbook, Savage offers insight on bringing professional swagger—lending advice on how to sous vide, or vacuum-seal food, for instance—into the humble home kitchen.
Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike.
Executive Head Chef of Restaurant 56 and Sudbury House Hotel