Chef Adam Corridor is aware of The Star’s seafood restaurant Flying Fish intimately. Although he’s solely not too long ago began because the advantageous diner’s govt chef, he’s labored at Flying Fish twice already. Corridor’s Flying Fish profession kicked off again in 2010; he labored there for 4 years and made his method as much as head pastry chef. He then spent 4 years in Melbourne, returning to Sydney and Flying Fish in 2018, first as head pastry chef after which as sous chef. He’s simply spent two years at degustation-only diner Arthur, in Surry Hills – however now he’s again at Flying Fish. And this time he’s within the high job.
A childhood spent dwelling off the land on a rural property close to Port Macquarie has knowledgeable his method to Flying Fish’s menu. He helped increase livestock, labored within the veggie backyard and orchard, and fished within the close by river. He’s bringing these experiences right into a restaurant setting, with consideration to sustainability, provenance and seasonality excessive on his listing of priorities.
From a formidable uncooked bar to an abundance of seaweed, and a excessive rotation of dishes coming off the woodfired grill, right here’s what you’ll be able to anticipate from Corridor’s model of Flying Fish.
What’s your new job title?
My new function is govt chef of Flying Fish. I’ll lead the culinary group and create progressive seasonal menus that spotlight the very best native produce, native components and sustainable seafood from round Australia.
Why did you determine to return to Flying Fish?
Flying Fish has at all times performed a serious function in my profession as a chef. It was the primary fine-dining restaurant I labored at once I moved to Sydney 11 years in the past, and can be the place I met my spouse. Evidently I really feel very sentimental in regards to the restaurant and wish it to succeed and proceed to be one in all Sydney’s greatest seafood eating places. It’s such an iconic venue in Sydney, and I’m actually excited to take the lead and assist it develop into the long run.
Do you’ve gotten any enjoyable plans or concepts in your new function?
I believe it’s actually vital for [chefs] to guide the cost in making accountable selections with the components we use. I’m working carefully with our suppliers to make sure all merchandise we use are 100 per cent traceable and sustainably sourced. The menu will [detail] every merchandise and the place it’s from to make sure our prospects know precisely what they’re getting. I’m actually trying ahead to constructing sturdy relationships with our producers in order that we may help inform their story and why it’s vital to give attention to sustainability for future generations.
Will we see any cool concepts or dishes you assume will thrill diners?
Now we have a tremendous uncooked bar setup and I believe diners can anticipate to see much more uncooked and cured dishes popping up on the menu, particularly coming into the hotter months. Certainly one of my favorite dishes on the menu in the mean time is our uncooked Shark Bay scallops with pickled desert lime, lemon myrtle and cultured cream. It’s not certain by the phrases “sashimi”, “crudo” or “ceviche”, however continues to be splendidly candy and silky with a great stability of citrus and vinegar.
We even have a gorgeous woodfired grill which I’m actually trying ahead to taking part in round with. In the mean time I’m having fun with our Jervis Bay mussels smoked over paperbark, seasoned with fermented chilli then served with almond cream and saltbush flatbreads. It’s a brilliant enjoyable dish you’ll be able to eat along with your fingers and get messy with, but additionally highlighting a extremely superb native product.
I’m additionally excited to work with [seaweed supplier] Pacific Harvest to include much more edible seaweed and algae into the menu. Apart from the favored nori, wakame and kelp, there are a lot of extra varieties that aren’t actually utilised a lot right here in Australia.
