Two of Australia’s top young chefs are to lay on an Antipodean feast at Edinburgh fine dining restaurant Fhior.
Michael Clark and Jodie Odrowaz will cook using Australian ingredients such as paperbark and Tasmanian mountain pepper, with dishes including steamed halibut with fermented buttermilk and pepper dulse and macadamia, wattleseed and strawberries.
They will each prepare two courses, with Fhior co-owner and head chef Scott Smith creating another two at the one-off event on 19 June.
Clark began his career at the Peat Inn restaurant in St Andrews with Smith and his since worked in The Pompadour by Galvin and Gordon Ramsay's Pétrus restaurant before moving to Australia. He is now sous chef at the prestigious Restaurant Lûmé in Melbourne.
Odrowaz has worked at Vue de monde and Iki-jime in Melbourne, Simon Rogan’s Fera in London and Number One at The Balmoral in Edinburgh. In 2019, Jodie was awarded the coveted title of Josephine Pignolet Young Chef of The Year.
Fhior was opened by Smith and his wife Laura last year in Broughton Street and won Restaurant of the Year at the Edinburgh Restaurant Awards in May.
Smith said, “We’re excited to have Michael and Jodie joining us for this very special event. We like to give our guests new experiences and this evening is going to be a chance for our diners to try something completely new with an amazing fusion of Scottish and Australian ingredients.”
Clark added, “I can’t wait to work with Scott again having started our career together in Scotland. It’s going to be a fantastic chance to share some native Australian ingredients with restaurant Fhior and diners in Edinburgh.”
The six-course menu is priced at £60 per head, with paired wines at £50 per person.
