Chef – Restaurateur – Author and Food Writer - Television and Radio Presenter - International Guest Chef - Industry Commentator – Mentor, Teacher and Trainer
Geoff Lindsay certainly has made his mark as owner and chef of the most awarded Vietnamese restaurant in Australia.
“I am interested in new frontiers, new challenges, developing a new cuisine style that builds on my existing repertoire as one of Australia’s most popular and respected chefs; absorbing new ingredients, techniques and flavours. A bold cuisine that speaks of its terroir, produce and Artisan producers, is respectful of its cultural surrounds and historical identity, is sustainable, exciting, ever-evolving, visually spectacular and absolutely delicious!”My time as a Chef has been marked as quality focused, team oriented and demonstrating great initiative and entrepreneurship. In this 25 year period post apprenticeship I have always directed kitchens that are at the leading edge of one of the worlds most dynamic cuisine styles Modern Australian. A mix of South East Asian flavours, European Techniques and new frontier enthusiasm. A respectful balance between old world and new, between innovation and tradition.
Accolades
2013 1 Chefs Hats Dandelion
2013 Dandelion listed in the top 100 restaurants in Australia
2012 1 Chefs Hats Dandelion
2012 Nominated best New Restaurant Dandelion
2012 Dandelion listed in the top 100 restaurants in Australia
2005 Chef of the Year by The Age Good Food Guide
2010 Pearl ranked #17 Restaurant in Australia Gourmet Traveller Restaurant Guide 2000-2010 2 Chefs Hats (out of a possible 3) Pearl Restaurant
2006 3 Chefs Hats (out of a possible 3) Pearl Restaurant
2004 Dish of the Year
2002 Dish of the Year
2000 Best New Restaurant Pearl
“Geoff Lindsay is a walking, talking barometer of the state of Melbourne dining. Through his years at local legends, Stephanie’s, Blake’s and Stella, he has cooked his way through French, Mediterranean, and modern South-East Asian. Where he has been, Australian food has been. Where he is going, Australian food is going.”Terry Durack Independent on Sunday (UK)"When the (Guide judging panel for Chef of the Year) started thinking about chefs and the food and flavours that wowed us time and time again, it was hard to go past Geoff Lindsay. Lindsay knocks your socks off at Pearl with his proudly modern Australian food and a menu that is always evolving.”Sally Lewis Editor Age Good Food Guide
Make several small incisions in the belly of the prawn tail straighten the prawn by stretching the flesh into a longer even shape. Combine flours together and slowly add soda...
