Lamb rump confit, baby leeks cooked in lamb fat, black garlic bagna cauda and alliums and Pork cotaletta
WATCH JASON’S STORY HERE
Congratulations on being our first chef of the month for 2020.
The Petite Bouche chef of the month that kick starts us into 2020 is Jason Saxby at Raes on Wategos in Byron Bay, NSW,
As we rolled into Rae’s driveway courtesy of Lexus Australia we were welcomed with a stunning Pina Colada Cocktail and summer smiles from all the staff. In Jason’s Petite Bouche box we had freshly picked that morning from the farm some baby fennel, society garlic, turnips, wild nasturtium and many more foraged delights.
Chef Saxby put them to use with dishes such as Cured coral prawns, chilled tomato broth, camel Fromage blanc and Japanese land seaweed / Kangaroo tartare, horseradish creme fraiche, baby radish and turnip tops / Black cobia cooked over coals, chickpeas, puttanesca salsa and baby fennel / Lamb rump confit, baby leeks cooked in lamb fat, black garlic bagna cauda and alliums and Pork cotaletta, anchovy, caper and herb emulsion, radishes, pickled chillies and charred upland cress.
Jason left the busy life of Sydney so he could focus on his family life and working with more local growers to influence his cooking. We have had the pleasure of knowing Jason for many years and it's been a great joy to watch him grow as a chef and person.
Black cobia cooked over coals, chickpeas, puttanesca salsa and baby fennel
Kangaroo tartare, horseradish creme fraiche, baby radish and turnip top
“I have always been taken back by the Petite Bouche produce. It is always uniformed and tasting beautiful. The most consistent grower of forged herbs and leaves.”
