MARINATED SARDINES & FENNEL ON TOAST
Start with the sardines as they take the longest to prepare. Take a non reactive tray large enough to fit the twelve sardine fillets comfortably and pour in the juice...
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Recipes by Chef James Roberts
Born of French/Australian heritage, James grew up in the Southern Highlands town of Mittagong imbued with the flavours and soul of French-inspired cuisine.
While apprenticed at Berrima’s hatted Journeyman restaurant, James developed a passion for fine dining and he soon moved to Sydney to advance his skills. He started at Savage Restaurant in Surry Hills before spending a year in the kitchen at the three-hatted Est. James then moved to Omega Restaurant, where he worked his way through the ranks to become Sous Chef and was an integral part in the restaurant earning 3 hats and the accolades of being voted SMH’s 2004 Best New restaurant.
James then worked as a senior Chef at China Doll, Civic Dining and Après, before now settling down as Executive Chef at Chez Dee in Potts Point.
Drawing from his extensive experience, and using only the best quality seasonal produce, James is bringing flavoursome dishes on a daily basis to Chez Dee. He believes the freshness of produce—and where it comes from—is paramount. And for James, food provenance is hands-on. Literally. Not only is he a Sydney markets regular, even his country-raised green-thumbs have been put to use establishing an inner city kitchen garden.
“Creating some serious magic in the kitchen” says Timeout magazine of James’ food; no wonder people keep coming back for more.
