A private omakase dinner doesn’t begin when the first dish reaches the table. In many ways, it begins days before. Guests see the final few hours — the dishes, the service and the progression of the evening. But behind every dinner is a much longer process of planning, preparation and organisation. After more than 300 private dining experiences across Melbourne, we’ve learned that bringing omakase into someone’s home requires a very different approach from working in a restaurant. It Starts...

Every home tells a different story. One evening, we’re celebrating a milestone birthday surrounded by family and close friends. A few days later, we’re serving a group of wine lovers who have each brought a special bottle from their own collection. The following week, we’re preparing dinner for business owners hosting their partners in a relaxed and private setting. Although the menu changes with the seasons, one thing never changes – every gathering is unique. Celebrating Life’s Special...

When people think of duck broth, they often imagine it being made entirely from duck. In reality, our duck broth begins with chicken. Duck has a wonderful richness and aroma, but it can also carry a strong gamey character if used on its own. To create balance, I first prepare a clear chicken stock, extracting sweetness and clean umami over many hours. The following day, that stock becomes the foundation for the duck broth. Duck bones and trimmings are gently simmered in the chicken stock,...