Zackary Leon Furst’s Golden Raisin Mead Cake

This is a story of one cookie and two cakes. I met Zackary Leon Furst, the former head chef at Melbourne’s celebrated Bar Liberty, on a late summer evening at a Warsaw restaurant. He was deep into a monthlong trip through Poland to track both his heritage flavors and inspiration for his menu. The grandchild of wartime immigrants from Kraków and Zakopane, his cooking is strongly influenced by Polish cuisine, adapted for the modern gastronomic wine bar, and takes advantage of