Sam Smith explains his food during the final of the Foodservice Australia 2024 Chef of the Year competition.
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00:00 And then for the main, I roasted lamb three ways.
00:03 So just a cutlet, roasted, confit the belly,
00:07 and then made an onion marmalade with some of the lamb fat,
00:10 and then put the lamb rump back through that.
00:13 A mint sauce with vinegar and sugar,
00:16 and then just some peas.
00:18 - Deceptively simple.
00:20 I think you've done an awesome job there.
00:22 And tell us a little bit about Ponte down in Nauru.
00:24 So where can guys find you?
00:26 What's the hashtag or what's the Instagram page?
00:29 - So it's Ponte Bar and Dining.
00:31 Just as you head into Nauru and you go across the bridge,
00:34 it's literally on your left.
00:36 You can't miss it.
00:37 It's a little local restaurant
00:39 focusing a lot on local ingredients, especially seafood.
00:41 Dinner time is sort of tapas style,
00:44 so lots of shares, small plates,
00:45 changing the menu quite often.
00:47 It's just good from a chef's point of view.
00:49 - Yeah, well if your competition food's any to go by,
00:51 I think diners are gonna do themselves an absolute service
00:53 by coming down and supporting your business.
00:55 - Awesome.
00:56 - Guys, put your hands together, Sam Smith.
00:58 (cheering)
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