On the pass: Mark Best & Matt Germanchis, Pei Modern Sydney
Author: Maya Kerthyasa
Photography: Scott Hawkins
12:00AM, Dec 1, 2014
What sets Pei Sydney apart from Melbourne,
Matt Germanchis: We've focused a lot of the menu on the wood-fired oven. With the extreme heat, you cook certain proteins a lot differently. The prawns are different to what you would get on a grill or a pan - they come out crunchier. Clams as well - they come out a bit smokier with a more interesting flavour.
What have they got in common?
Mark Best: Dishes that are already classics in Melbourne: the casarecce with the chicken dumplings, the doughnuts with blood-orange curd and whey caramel, the anchovy pastries.
Which of the Sydney dishes do you think have a shot at becoming signatures?
MB: The salmon tail roasted with rouille and samphire in the wood-fired oven. People are just going crazy for it. The roast tamarillo with vanilla ice-cream and vanilla powder is amazing, the wood-fired bread with our butter.
What's on the Christmas wish list?
MB: Snow, reindeer. If Santa could perhaps roll back time a little that'd be great.
Who's playing Santa at the Pei Modern Christmas party this year?
MB: I guess we'll find someone fatter than Matt.
Pei Modern, The Four Seasons, 199 George St, Sydney, NSW, (02) 9250 3160
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