Ox and Finch head chef Daniel Spurr is serving up great plates inspired by world foods made for sharing.
Since opening in May 2014, the restaurant’s tapas-style, small-plate dining concept has proved a hit.
‘We tried to make it as accessible as possible. It’s not one set cuisine, there’s something for everyone and we try to keep it as new as possible,’ Daniel says.
Daniel’s pursuit of fine food doesn’t stop at eating out locally, he also spends time off working in some of the world’s best kitchens.
‘You contact a restaurant you would like to work in and offer to work for free, in exchange for the knowledge you will gain working there,’ he explains.
(This recipe was originally published in 2016)
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