“By changing our salads with the seasons, we have a new set of tastes, colours and textures to work with every three months. This makes it interesting for our customers and the Flying Fish team.”
“The importance of working closely with suppliers and never compromising on quality and freshness is paramount. Freshness, seasonality and working with an innovative and dedicated team are the things that always keep me inspired in the Flying Fish kitchen,” says Stephen.
With a revered reputation as one of Australia’s finest chefs, Stephen Seckold’s passion in cooking developed at an early age, cleverly germinated by his Mum. At the age of 15, Stephen landed his apprenticeship at Nambucca Heads, near Coffs Harbour on the East Coast of Australia and not long after, joined the hatted kitchen at Jonah’s. In search of a worldly perspective, Stephen worked along-side some of the industry’s greatest travelling to London, Mozambique, Botswana, and to Fiji - learning, creating and developing high quality cuisines.
But the opportunity to work with fresh Australian produce, its diversity, and the seasonal ingredients brought Stephen home again.
The Love My Salad team welcomes Stephen and the passionate Flying Fish Restaurant team.
Recette