Series 1: Episode 5
The Watts family of Dawesville have been netting Sea Mullet for four generations. Today their fishery is certified to the world’s highest standards of sustainability by the international Marine Stewardship Council. Joining us with Brendan Watts aboard his family’s specialist fishing boats is Adam Sayles, head chef at the highly acclaimed small plate degustation restaurant St Michael 6003 in the trendy Perth suburb of Highgate. Adam uses Brendan’s fresh caught fish to prepare a working lunch of Crispy Skinned Mullet with Charred Baby Cos, Chorizo Vinaigrette and Romesco – then follows up at his restaurant with Crispy Skinned Sea Mullet and Octopus on a Celeriac Puree with Buckwheat.
ADAM SAYLES
Head Chef, St Michael 6003
Starting his trade as a chef in Sheffield England, at the age of 14 he was washing dishes and helping his elder brother at his restaurant. After 3 years of schooling and working in restaurants at night and weekends he moved to London to work for the Savoy Group. Learning his craft at the Connaught restaurant in classical French, English and Italian Cuisine. After 3 and half years he decided to travel to Australia to further his knowledge of the world. He did a tour along the east coast from Sydney to Brisbane and after working for a short while in Brisbane he moved to Perth. Since moving to Perth 11 years ago he found it hard to leave such a wonderful place. Getting sponsorship at Halo Restaurant was a huge turning point and opportunity that he could not pass up.
Working at Halo for 2 and a half years he helped open Red Cabbage Food & Wine with owners Hazel and Scott O’Sullivan, learning and educating himself on other cuisines and techniques. As well he gained knowledge on what it takes in the running and operating a restaurant. After 6 years at Red Cabbage it was time for a change. Taking over the iconic location of Jacksons mid 2014 was the hardest challenge to date. The pressure of trying to live up to the expectation of the address was massive. Wanting to be a more casual and laid back affair, with his love and philosophy of local and fresh produce.
FEATURED RECIPES
