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Black Salt Brasserie

Black Salt Brasserie

120 The Avenue, Figtree (NSW), 2525, Australia

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Chi siamo Black Salt's chefs pick fresh vegetables from the sydney markets every week. Everything is cooked fresh to order. Our Pizza's are also freshly made
Ristorante con specialità Cene, Pranzi
Service del ristorante Mensa, Gruppi, Per i bambini, Prenotazione, Cameriere, Passanti
Black Salt Brasserie cover
Descrizione Marisa & Nataly mother & daughter power duo have always had a passion for food both starting very early in there life. With Marisa it was part of her cultural upbringing and waking up at five in the morning along with her parents, brothers and sister to make bread and pizza in their wood fire oven, or to make Napolitano sauce, was nothing out of the ordinary. Her parents Margherita and Ettore, did imprint into their belief system that the freshest foods came from their home grown vegetable garden.
Whatever was in season was planted and grown: including all kinds of herbs and lettuces, spinach, broccoli, cucumbers, zucchini and their flowers. Tomatoes were planted to make the tomato puree used in “sugo” an Italian tomato sauce and inevitably there were always a few orange and lemon trees dotted about the small parcel of land. This is where Marisa learnt about the most important thing in cooking: The quality and goodness of food comes from the freshness of its ingredients!
Throughout her years of cooking in restaurants, Marisa has worked her way from a great cook to an excellent head chef, who has passion and loves what she does as her profession. In an industry, which has been male dominated, Marisa had become Gibraltar’s first woman head chef (An English colony on the south coast of Spain)
On her return to Australia she worked as a chef at ‘The Panorama’ Restaurant in Mount Ousley and after a few years of experience there, an opportunity presented itself at The Lagoon Seafood Restaurant in Wollongong where she became head chef and was in charge of many chefs, sous chefs and cooks. The experience gained there would provide her with the resources to be able to venture out and open her own. Passing her values and experience on to her prodigy Nataly whom inherited her mother passion for cooking with the same values imbedded in Marisa were I embraced by Nataly. From 14 Nataly started helping out Marisa while she was working at the Caleta in Gibraltar.
When the family
Direttore Jasmin Bruce

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