Gourmet Single Estate Ceylon tea, combined with a bright and aromatic mint flavour, producing a wonderfully light and sparkling tea. A touch of honey completes this deliciously lively and refreshing tea.
Jodie Marie Wallace – Jodie became the head chef of “hatted” restaurant at the age of 24 commencing her apprenticeship at the age of 17 at MG Garage in Surry Hills, Jodie has had the privilege of working with some of Sydney’s most respected chefs. Her passion for food and the creativity is distinct in the seasonal menus she creates for flying fish.
Peter Kuruvita – Peter Kuruvita was born in London, UK in October 1963. A range of rich cultures inspired Peter; his childhood memories are filled with the collaborative influences of his Austrian mother and Sri Lankan father. After his first role as a commis chef at the Rue St Jacques in London peter returned to Sydney in early 1984. Peter appeared as guest chef in a range of hotels around the world. In April 2003 Peter returned to Sydney to open his own restaurant – Flying Fish.
