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Shek and Cheong
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Brent Savage

Brent Savage

Brent Savage started his career working in the Blue Mountains under Phillip Searle of Vulcan’s before moving to Sydney to work at Marque Restaurant. From there he left to open Andrew McConnell’s Mrs Jones before returning to Sydney where he was employed as head Chef at Moog Wine + Food.

During his time here Savage created a reputation for creating modern, cutting edge food that later contributed to him being named the inaugural SMH ‘chef of the year’.

Savage has a unique cooking style combining modern techniques with the diverse flavours of Australian produce. With a particular emphasis on contrast using flavour and texture, the balance of Savage’s food is both exciting and innovative.

Savage released his first cookbook `Bentley - Contemporary Cuisine` in November 2010.

 

Books

This cookbook represents compounding culinary concoctions from the brain of award winning Chef and Restaurant Owner, Brent Savage.  The build up to his new and improved Bentley Restaurant & Bar and simultaneous book release was a passionate pursuit of four devout and laborious years leading to critical acclaim and a lofty budget increase, from which the Bentley of his dreams emerged.  “Bentley Contemporary Cuisine” is a true representation of their fine food in black, libidinous binding, a tantalizing page turner for its visuals and an inspiring motivator for its evocative recipes that require an open-minded experimental reader.