After 17 years EZARD is entering a new phase with Head Chef Jarrod Di Blasi at the helm.
Through the Looking Glass shared a hint of Ezard’s bright future with five courses beautifully paired with matching wine, sake and even beer! Before the magic happened, I snuck into the kitchen to chat with Jarrod and take a pic of him with his trusty Thermomix.
We can expect even more great things from Good Food Guide's 2017 Young Chef of the Year. For more on Ezard, check out Thermo-celeb Dani Valent’s recent review on Good Food.
Swordfish cured in aged mirin, cultured cream, white soy, pink peppercorn, puffed rice
2016 Guthrie 'Wild Gurner' Gruner Veltliner, Adelaide Hills, South Australia
Salad of fermented cucumber, stracciatella, burdock root, toasted black sesame, dill
Risoni 'risotto', pickled golden enoki, broccolini creme fraiche, mushroom floss
1999 Giovanni Dri 'Roncat' Rosso, Friuli-Venezia Giulia, Italy
Chinese style duck, tempura eggplant, young lotus root, fermented chilli dressing, spring onion
2016 Mukai Shuzo 'Ine Mankai' Junmai Genshu, Kyoto, Japan
Dark chocolate sphere, chocolate cream, smoked peanut caramel, plum wine jelly, blackberry
Henriques & Henriques Malvasia 10 Year, Madeira, Portugal
