Matt Kemp has become one of Australia’s most well respected and recognised chefs. Originating from the UK, Kemp was born with a deep seated passion to cook. He has worked with and for some of the best in the business, including London restaurant The Square, a two star Michelin restaurant and the legendary Banc restaurant on his arrival to Australia. In 2000, Kemp opened Restaurant Balzac, which he owned for 11 years receiving numerous accolades including a two hat status with The Sydney Morning Herald Good Food Guide Awards and inclusion in the Australian Gourmet Traveller Top 50 Restaurants.
At Gazebo Wine Garden, Kemp will celebrate his heritage with a largely Modern British menu with daily Mediterranean accents on the specials board including his legendary bread and butter pudding.
I created this dish for the Taste of Sydney Festival using Regal King Salmon. The seasons played with me for this dish as ...view all
Roasted Rump of Lamb with Eggplant Caponata Posted April 23, 2015 by Matthew Kemp Posted in: Lamb | Cuisines: Australia / New...view all