The Cook and the Chef

Modern Chef (4x16)

Yayınlanma tarihi: May 27, 2009

In this episode our Cook & Chef pay homage to the one of the young chefs making a name for himself in Australia today. With his restaurant named as one of the top fifty in the world, Melbourne based chef Shannon Bennett is pushing the boundaries of modern French Cuisine and fine dining. Inspired by Shannon’s unique style and technique Maggie & Simon cook four irresistible dishes, Steak Tartare and Slow Cooked Lamb, followed by Chocolate Mousse and Quince and Prune Croustillant. There’s no shortage of drive or passion when it comes to some of the young chefs making a name for themselves in Australia today, none more so than Melbourne chef & restaurateur Shannon Bennett. Having being inspired by home economics at school , Shannon was desperate to work in the industry and lied about his age to score his first job at the local McDonalds. This gave work him the work ethic and organisational skills he needed to make the most of the opportunities that lay ahead. After completing his apprenticeship at the Grand Hyatt in Melbourne and already winning awards, Shannon left for England where he worked for two of Europe’s top chefs, John Burton Race, who featured in the TV series 'French Leave' and the 'Chef Returns' and Marco Pierre White known as both the 'enfant terrible' and the Godfather of modern English cuisine. In 2000 Shannon returned to Melbourne to fulfil his dream of opening his very own classic French restaurant, renovating a former pasta restaurant in Carlton which he called Vue du Monde. This risky venture was a huge success and in 2004, to meet demand Shannon moved to Melbourne’s CBD, where he received an unprecedented 19 out of 20 in The Age Good Food guide and last year his restaurant was named as one of the top fifty in the world. Recipes: - Steak Tartare - Slow-Cooked Shoulder of Lamb with Red Wine Vinegar - Chocolate Mousse the Molecular Way - Bitter Green Salad - Quince and Prune Croustillant