All posts by Peter Sheppard

Peter Sheppard was born in Oxford, England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef, admiring in particular Raymond Blanc and his famous Le Manoir Aux Quait Saisons located just outside Oxford. Peter trained under Liam Tomlin at top Sydney restaurant, Banc, before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson, on the NSW South Coast. Peter opened Caveau in May 2004 with his wife Nicola and only one assistant in the kitchen. Now, many years and many accolades later, Peter has a much larger and stronger team, but still the same passion for beautiful ingredients, carefully crafted food and top notch service that makes dining at Caveau the wonderful fine-dining experience that it is.

Confit Ocean Trout with Cauliflower Puree

This is a delicious confit ocean trout recipe with a smooth cauliflower puree. Check on this video on how to remove the pin bones from the trout. Enjoy!

Peter Sheppard

February 6, 2023

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