Running the kitchen at The Summertown Aristologist in the Adelaide Hills last year was full of highlights, especially working with vegetables. We would pick the produce ourselves and plan the menu right there between the rows of beautiful fruit and vegetables. That experience was special… digging Māori potatoes straight from the ground, milling painted mountain corn, making passata with a glut of tomatoes. But if I had to pick one dish, [it would be] the roadside wild apple tart with kefir cream.
Continental Deli was a favourite local pitstop when visiting my partner in Sydney. Sitting out the front of the deli and watching the new ventures take shape was incredibly inspiring. I never thought I’d end up running one of them, but when I was looking for the right opportunity to move interstate, it all evolved naturally from there.
Flora is a very relaxing space. Once you enter, you immediately feel at ease. We want the food to reflect that and be simple, nourishing, and light. Traceability to farmers is also a key tenet for us. Since arriving from Adelaide, I’ve been developing relationships with growers and producers and it’s exciting to see what’s growing here in New South Wales.
Sydney has so many incredible restaurants, but I think a dedicated, elevated vegetarian offering like Flora fills a gap. Diners are becoming more conscious of where their food comes from and how it’s prepared. I think they’ll embrace the idea of a space where vegetables take centre stage, especially when they are treated with care and creativity.
A strong kitchen culture is built collectively — everyone counts. Collaboration is important, as is respect for your employees. I want chefs to have a good work–life balance, to look forward to coming to work, and to love what they do.
I wouldn’t say I have a culinary ethos, it’s more of an approach. I believe in handling ingredients with respect, letting them shine, and not being overly fussy on the plate. Utilising every part of an ingredient is key and ultimately, it’s about making food that tastes great.
