AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Florian Bartel
Born: Austria
History: Florian did his pastry apprenticeship in Austria from the age of 15. He came to Australia in 1968 and has been in the food industry ever since.
How would you define your style?
Traditionally European with a touch of Australian cuisine.
What is your feature flavour these days?
Fresh herbs grown in our own garden surrounding the perimeters of our restaurant.
Obsessive compulsive about?
My European cakes, pastries and homemade ice-cream.
What do you love about this business?
The fact that the industry is forever changing.
An ingredient you can’t live without?
Chilli.
Signature Dish: A medley of forest mushroom tart and John Dory and sea scallop pie
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