Creating

Ian Atkinson, a chef originally from Ireland who now lives and works in Australia, likes to develop close relationships with local growers and suppliers in order to get the very best of what is available. As he says, “to get the best on the market is to work with what is in season as the quality is just so much better. Sometimes it doesn’t matter how good a chef you are, if the produce doesn’t come up to scratch, it (the dish) won’t taste as good as it could or should.”
RECIPE: Rare Roasted Lamb Loin, Charred Vegetables and Spiced Yoghurt