Chef David Laris has been causing ripples in culinary circles with his interpretation of modern Australian cuisine.
Newly installed at Oscar's, he is primarily responsible for its new menu which has been delighting diners.
'Honest good food should be an interesting combination that works on the palate and digests well,' David says. To that end, he uses lots of fresh seafood and subtle flavours.
'My aim is to make my dishes exciting to eat so that every mouthful is a journey,' he says. That journey took him from Greece, when still a boy, to Sydney where he served as apprentice chef at a French restaurant.
But it was only when he moved to Asia that he became renowned for his ability to combine classic dishes with new and unusual ingredients. He set up the Mezzaluna restaurant at Macau's Mandarin Oriental and also worked at the five-star Press Club in Hanoi.
David says that despite keeping his dishes healthy, he does not sacrifice taste. 'I don't want to take away anything from a dish by cutting out oil.'
