July 2017. Roy Ner, Nour, Surry Hills, Sydney.
The last Petite Bouche chef of the month for NSW this year will be the joyful and hardworking Roy Ner.
Back in 2006, the Israel-born chef intended to kick off his career in the United States but the universe directed him towards Australia. Roy was accepted to Sydney's Le Cordon Bleu.
A teacher quickly noticed his talents and recommended him to a position at ARIA under owner Matt Moran. He progressed quickly to become ARIA'S sous chef. After many hours of soaking up knowledge he then moved onto other kitchens which led him to join forces with Danny Russolini of the Russolini Group to create menus and craft restaurants from the ground up.
BEETROOT, FINGER FENNEL, PERSIAN FETTA, PISTACHIO.
After opening dozens of restaurants he came across the "Nour Sydney" project which was a great opportunity for him to express his creativity and love for Middle Eastern cuisine using local produce.
CONFIT PETUNA TROUT, FENNEL TAHINI. FERMENTED GREEN CHILLI, DILL DUKKAH, PETITE BOUCHE RADISH & CARROTS.
THE WOOD FIRE OVEN IN FULL SWING AT NOUR.
“I always wanted to do Middle Eastern, I had all of these ideas. We felt like people were doing it, but some of them were not really from the region. Then when the opportunity with Ibby came along I was like mate, it’s perfect. We both really wanted to represent [the Middle East] through food, to tell the story through food.”
CHEF ROY NER ON THE PASS.
PETITE BOUCHE RAINBOW AND PARIS CARROTS.
PETITE BOUCHE PENCIL LEEK AND BLUSH SALAD TURNIP.
“The Petite Bouche produce is always fresh and consistent. The baby vegetable range is my favourite ”
SPICED PUMPKIN, HALVA ICE CREAM, HONEY PEPITAS.
