Taste.com.au – September 2019

Describing himself as a somewhat

“troublesome teenager”, it wasn’t

obvious when Paul Farag left school

at 15 what his future career would be.

However, Paul says he “always had

an interest in the world of cooking

and the people that produced the

food I loved eating”. Fast-forward

through stints behind the burners

at Sydney’s Four in Hand and

Monopole, and Gordon Ramsay’s

Pétrus fine diner in London, and he’s

now chef and captain of the ship at

Sydney’s Fish Butchery, opened last

year by Josh Niland, of Saint Peter

fish eatery. With a laser-like focus on

using “sustainably caught, under-

utilised” fish species, Fish Butchery

is a fishmonger and takeaway (think

charcoal-grilled Shoalhaven red

gurnard and chips) and also supplies

fish to Saint Peter. “Working with

Josh, we feed off the energy of Saint

Peter. We take the complexity and

standards of his cooking and we

create dishes with integrity – we’re

all pretty obsessive about what we

do,” says Paul. “We try and start

with a classic recipe and play around

and brainstorm from there. We’re

constantly evolving with new ideas

all the time and we really have only

scratched the surface.”

For this recipe, he’s selected

marron from Western Australian

Marron in Donnybrook, Western

Australia. “It’s one of the best

shellfish you can eat both texturally

and, of course, for its taste,” says

Paul. “The recipe is relatively easy

to do at home and can really make

you look like a star in the kitchen if

you follow the steps.”

SUSTAINABILITYTAKESONNEW

MEANING FOR THIS INVENTIVE CHEF.

SEAFOOD COMES INTO

ITS OWN WITH A COOKER

THAT DELIVERS THE RESULTS

YOU WANT WITHOUT FUSS.

PAU L

FA R AG

Fish Butchery

Paddington, NSW

FISHBUTCHERY.COM.AU

WESTERN AUSTRALIAN MARRON
wamarron.com

Sea

WESTERN AUSTRALIAN

MARRON THERMIDOR WITH

BUSH TOMATO

HN.COM.AU

/RECIPES

Perfect catch