Salmon Marinated in White Burgundy with Star Anise

In the late 1970s, still living in my hometown of Melbourne, I took on the challenge of establishing a chapter of La Chaîne des Rôtisseurs. This august body traces its origins back to thirteenth-century France, where it began as a guild of roasting chefs employed by the nobility. In the intervening centuries La Chaîne had gradually dwindled, but was reinvented as a gastronomic society in Paris in 1950 in response to the post-war shortage of cooks. The aim was to bring about a renaissance in