Description
Behind Boronia Kitchen in Sydney is a working garden most diners never see.
Chef Simon Sandall and his team harvest from it twice a day, using herbs, vegetables and native ingredients throughout the restaurant.
In this film, Simon takes us inside the garden, explains how it shapes the food at Boronia Kitchen and shares the thinking behind his approach to cooking.
Read the full feature on The Staff Canteen Australia:
https://www.thestaffcanteen.com/News/simon-sandall-boronia-kitchen-garden
📌 CHAPTERS:
00:00 — 00:21 — Intro
00:21 — 01:28 — The Journey
01:28 — 02:13 — Near Death Experience
02:13 — 04:15 — The Garden
04:15 — 05:00 — On the plate
05:00 — 06:02 — The Food
06:02 — 06:55 — Signature Prawn Toast
06:55 — 08:06 — The Passion
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