Velouté de Fenouil

In 1978, domiciled in Melbourne, I was offered the opportunity of my dreams: to be the executive chef of a great restaurant. Sydney’s Pavilion on the Park was a real scene for lovers of excellent cooking, catering as it did for the advertising, legal and journalistic crowds.

The six-course evening menu was table d’hôte [little or no choice] and included this delicious soup when fennel was in season.