This month Emmilou's Chris Cranswick-Smith uses Spanish technique to deliver a top-olass tapas treat."I'm not a strict traditionalist in any sense when it comes to tapas," admits Chris Cranswick-Smith, owner and head chef at Emmilou in Sydney's Surry Hills. "I spent about five years cooking in kitchens in Spain and France, which had a huge influence onme, but I'm also focused on the fact I have spent 23 years in Australia as well, and I see no reason why I can't be influenced by my time here as well." Although the food at his thriving and energetic restaurant and bar could easily be described as modern Spanish tapas, it is his clever interpretation of tapas using seasonal Australian produce that lies at the heart of his food - and it's a complete hit with punters. "I guess you could say our food is modern Spanish tapas, but I have so many influences from here and abroad - that certainly plays a role in the food we create."
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