Taste.com.au – September 2019

It took six months for Brisbane’s

Gerard’s Bistro to find a new

executive chef and when Adam

Wolfers’ appointment was

announced earlier this year,

foodies rejoiced that he had found

a permanent place to call home.

His previous venture, created with

Marc Dempsey, was Sydney pop-up

Ételek, where the meat-free parsnip

schnitzel served with hot sauce and

pickled cucumber won him many

fans. “Ételek is probably my proudest

career achievement.

“It was food very close to my

heart,” says Adam. “I grew up in a

Jewish family and the dinner table

was never short of my grandmother’s

amazing traditional dishes. Those

recipes and a love of food have

always inspired me. At Gerard’s

Bistro, I’m celebrating what we have

in Australia, and using the techniques

and ideas of the Middle East to

create a unique dining experience.”

The chef, who’s worked at

Sydney's est., Marque, Monopole

and Yellow, is a firm believer in

supporting local growers. “Using

local produce showcases our ability

to work in a seasonal and sustainable

way,” he says. “I’ve used cauliflower

for this dish from The Falls Farm

on Queensland’s Sunshine Coast.

Heirloom-variety cauliflowers are in

full swing in winter. I love how many

textures and big, robust flavours this

vegetable can take – and this recipe

shows how amazing the humble

cauliflower can be. It features Middle

Eastern flavours and techniques, but

using local ingredients and produce

is what makes this dish shine.”

ADAM

WOLFERS

Gerard’s Bistro

Fortitude Valley, Qld

GERARDSBISTRO.COM.AU

THISCELEBRATEDCHEFBRINGS THE

ART OF SIMPLICITY TO HIS NEW VENTURE.

A FRIDGE WITH THE LATEST

SMART TECHNOLOGY

IS THE IDEAL ADDITION

FOR EVERY BUSY KITCHEN.

THE FALLS FARM

thefallsfarm.com

Earth

ROASTED PURPLE CAULIFLOWER

WITH HARISSA, MACADAMIA

AND PICKLED CURRANTS

HN.COM.AU

/RECIPES

Field days