Cultured approach to butter pays off

摘要

Pepe Saya butter first appeared on the Australian food scene in 2010. Three short years later, it's being served in Qantas First Class and celebrity chef Neil Perry's swanky Rockpool restaurants. But buttermaker Pierre Issa says there is still a mountain to climb in overcoming Australian chefs' cringe factor when it comes to locally made cultured butter. Pierre Issa knows chefs. For 10 years, he ran a Sydney recruitment agency that specialised in finding staff for restaurants and catering businesses.When the global financial crisis hit the industry hard in 2008, he began looking around for other opportunities.