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Gilbert Lau & Darren Robertson – The father of Chinese cuisine in Australia, Gilbert Lau arrived in Australia in 1957 and opened the iconic and multi-award winning Flower Drum restaurant in Melbourne in 1975, revolutionising the Cantonese dining experience in Australia. Now the co-owner of St Kilda institution Lau’s Family Kitchen, Gilbert reveals his family recipes for Lau’s family roast chicken and Teddy’s vegetarian fried rice.
With restaurants in Rosebery, Bronte and The Farm at Byron Bay, Darren is as much an entrepreneur as a restaurateur. In this episode, Darren reveals the secrets to perfect eggs with his avocado, poached eggs, sourdough and fermented white cabbage and fennel salad, AKA avocado toast. After a sea change to Byron with his wife, Magdalena Roze, and the newest addition to their family, son Archie, Darren reveals the trials and tribulations of opening a cafe and produce shop on an 86-acre sustainable working farm in Byron Bay.
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