tasting news
道地澳洲风味
australian flavor ← Salt-cured ocean trout ceviche with pineapple chili dressing 海盐酸橘汁腌鳟鱼伴菠萝辣椒醤 ↓ Seared sea scallop with golden yabbie tail, cod brandade, orange chicory and a parsley glaze 香烤扇贝搭配澳洲黄金小龙虾， 鳕鱼羹，香橙菊苣和意大利香菜
F O R S I X N I G H T S starting on the first of April, The Park Lane Hong Kong will host famed Australian chef and restaurateur Scott Webster. As part of the Park Lane’s Guest Chef Tour, Webster will help the hotel celebrate its 40th anniversary by serving up his intriguingly Australian-flavored dishes at
COURTESY OF THE PARK LANE HONG KONG
RIVA and The Deck.
Chef Webster made his reputation cooking in a series of extraordinary kitchens around the world. He now works as an international culinary consultant. In 2010 he oversaw the opening of Osia Bar and Restaurant in Singapore, to rave reviews. Dishes like his foie gras coated with polenta and a mirin soy glaze have earned a reputation for delivering attention-getting flavor. Unpretentious in the Australian way, Chef Webster makes a habit of giving most of the credit to the ingredients on his plates. Some of the distinctly Australian ingredients he uses include wattle seeds, lemon myrtle, bangsia and eucalyptus. “My food has a genuine Australian feel about it,” he has said, “since I have a passion for the wonderful produce we can source in this country, and I love highlighting its flavors and textures.”
自四月一日起接连六天，香港柏宁酒店将举
的波伦塔日式酱烧鹅肝等菜色也令人想一探
办「客席厨师巡礼」 ，聘请身兼餐厅老板的澳
究竟。
洲 名 厨 Scott Webster 来 港， 于 酒 店 内 RIVA
Webster 主厨秉持澳式作风，一贯谦逊
餐厅及露天平台献艺，呈献精致澳洲风味美
地将菜肴的美味归功于食材。他采用的澳洲
食，共同欢庆柏宁酒店四十周年纪念。
特有食材包括金合欢籽、柠檬香桃、山龙眼
Scott Webster 曾 在 全 球 多 家 顶 级 餐 厅
与尤加利。
工 作， 因 此 名 闻 遐 迩， 目 前 则 担 任 各 国 餐
「我对澳洲奇妙的 Webster 主厨曾表示 ：
厅的料理顾问。 2010 年他负责主导新加坡
作物非常着迷，也喜欢强调这些食材的滋味
Osia 酒吧餐厅开幕，餐厅佳评如潮，他创制
与口感，所以做出来的菜有道地的澳洲风味。 」 icons of the empire
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