FOR THE FOODIES A passion for seasonal and native produce is in Chef Sam Moore’s blood. After a childhood spent foraging in the Scottish countryside for ingredients for his father’s kitchen, Sam’s career has gone from strength to strength with appointments in Edinburgh, Sydney and Melbourne. Now the Executive Chef at Sydney’s luxurious Atelier at the Sofitel Darling Harbour Sydney, Sam champions sustainable and seasonal menus. Here, he shares a recipe bound to impress your dinner guests. Atelier draws inspiration from the flavours of the South of France. How do you incorporate this influence while showcasing Australia’s fresh produce? We use seasonal produce in the Provence region that matches the seasons here. Local, sustainable suppliers are our key focus. The Sofitel brand ethos, as visualised in the logo, is about linking two cultures, which is why quite a few of our dishes involve using native Australian ingredients as well. How does Atelier approach sustainability? Sustainability is integral to our brand and a personal passion of mine. Our food waste program, Pulpmaster, converts food waste to energy and compost. In the last 12 months, we have diverted 93,000 litres of food waste from landfills. This is the equivalent of compost for 10,400 hectares of land or enough energy to power 130,410 dishwasher cycles! 5 Minutes with Sam Moore Executive Chef of Atelier at the Sofitel Darling Harbour Sydney Two Sis & Co. From breaky plates to frapes and treats, everything Two Sis & Co churns out is as pretty as a picture. Sam Moore’s Three Favourite Cafes in Sydney Social Brew Cafe Open from 7am every day, this Pyrmont gem is a brunch connoisseur’s paradise boasting an all-day breakfast menu that takes you from deli boards to hotcakes. 224 Harris Street, Pyrmont @socialbrewcafe 1. 3. We also find ways to produce less waste by using up offcuts to put into other dishes in other outlets–for example, leftover breakfast croissants and pastries are used in the breadand-butter breakfast pudding served in our Club Millésime. They are, without a doubt, the best bread-and-butter pudding you can find! We also encourage our team to make each other food to eat, showing the chefs’ creativity so nothing goes to waste. Atelier was recently awarded two Chef Hats. What’s the secret to maintaining that level of excellence? We are incredibly proud of this achievement– two Chef Hats three years in a row. The key is consistency, integrity and discipline. The training of our chefs is also a huge part of this; we’re investing our time, experience, and knowledge in getting results for everyone. 306 Harris Street, Pyrmont @twosispyrmont Two Sis & Co. 2. Quick Brown Fox Eatery Ensconced in historic sandstone, and boasting a sunny courtyard, this spot is a go-to for brunch staples. Wash your big breaky down with ST. ALI coffee and organic kombucha. 22 Union Street, Sydney @qbfeatery Quick Brown Fox Eatery Social Brew Cafe @atelierbysofitel atelierbysofitel.com Sofitel Darling Harbour Sydney The Sofitel brand ethos is about linking two cultures, which is why quite a few of our dishes involve using native Australian ingredients as well.
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