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05-11-2020
Column: Food for thought - CRETE-INSPIRED SAUSAGE ROLLS
Column: Food for thought - CRETE-INSPIRED SAUSAGE ROLLS
The classic Mediterranean mix of lamb, halloumi, olives, lemon and spinach balance out perfectly without the need to add any extra salt.
My first ever head chef role was at a seaside cafe in Cronulla in Sydney’s south. I was a 19-year-old fourth year apprentice and I had just left Hugo’s restaurant in Bondi where Pete Evans (before he was a celebrity chef) had spent the last two years training me in the art of running a successful kitchen.
The café had a huge cabinet which needed to be filled daily with salads, and all manner of tasty foods that could be displayed beautifully and reheated quickly by the counter staff. These sausage rolls were a huge hit and would sell out daily. The owner once said: “Why don’t you just make up a huge batch for the week?” I heard Pete’s voice whisper to me, “Is that really the best you can do?” Something he would ask me often. “You are just making a rod for your back making them every day,” said the owner. I didn’t care. “Nothing beats fresh food,” I said. “OK then, don’t sa

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