Laura Baratto is the Petite Bouche chef of the month for May 2019.
We are delighted to showcase Laura as our first female Petite Bouche Chef of The Month for May.
Situated right by the water's edge, Opera Bar is often described as the best beer garden in the world.
Be swept away by the panoramic views of the Sydney Opera House, Harbour Bridge, CBD and beautiful Harbour. Whether it’s breakfast, a lazy lunch, a pre-show dinner date or only a cocktail; Opera Bar is truly perfect for any occasion.
Laura focuses on Australian produce cooked with care. By using Petite Bouche produce, this allows her to bring a delicate and tasty flavour to a variety of her dishes.
Laura is putting our Petite Bouche Bronze fennel, and liquorice herb to use in many ways with seafood, meat and cocktails.
LAURA’S PETITE BOUCHE QUESTION AND ANSWER
What is your favourite place to eat in Sydney?
I recently had dinner at Alberto's lounge in Sydney, and it was an awesome meal. A real example of simple Italian dishes executed exceptionally well, also Totti's Bondi relaxed feel to spend a long lunch and who doesn’t love a good pork schnitzel.
What is you favourite product to work within the kitchen?
We get to work with some pretty incredible products in the kitchen. To narrow it down to one particular product is hard. I would say cheese – Australia is now producing some incredible cheese, it is something that keeps me inspired and meeting the cheese makers, hearing their stories, journeys and the struggles that it has taken to make such a product inspires me.
The chef who inspires you the most. Past and present?
I don’t think it can be narrowed down to one chef. I pull inspiration from different aspects of someone’s talent, story and challenges. For me, at the moment the following chefs that inspire me are Dominique Crenn for her culture, leadership, determination and diversity. Massimo Bottura for his passion, drive and passionate about his culture, heritage and the work he does for charities and the industry and finally Grant Achatz for his creativity. He has no limits.
Who should we look out for in the restaurant industry right now?
I think Josh Niland will continue to be someone to watch, what his ideas are around seafood and the use of the whole fish is inspiring.
What is your top Petite Bouche picks and why?
I like the Petite Bouche Bronze fennel and liquorice herb. They can both can be used in many ways, from seafood, meat and making cocktails. The Baby Corn in the husk is super sweet and can be used raw or cooked.
What attributes make a great chef?
I believe passion, determination, hardworking, being able to challenge yourself, versatility, loyalty and a willingness to learn and grow.