What if you designed an artfully presented plate – but used the entire table as your canvas? And developed your own custom ‘paint’ (with lettuce) that spirals above the table to kick start your creation? That’s the kind of creativity our mate Chef Jamie Simpson brought to this particular table. This is what happens when he gets inspired by Aussie lamb! You have to see it to believe it.
Jamie is one of those rare talents with creative energy coming out of every pore. We think of him as a pure artist, who happens to use food as a primary medium. In his role at the Culinary Vegetable Institute and Farmer Lee’s Chef’s Garden, Jamie has a full palette of the world’s finest produce, always changing with the seasons. His meat of choice is high-quality, sustainable Australian lamb and grassfed beef – naturally – and when he put those elements together with the challenge of a showstopping presentation this spring…this is the result. Wow! Everything you see on the table is edible (save the glasses, plates and cutlery).
We’ll get back to you later, when your jaw’s off the floor. Nice one Chef!