Crab salad with palm heart, coriander and mint – Chef's Pencil

Get ready to treat yourself to a refreshing taste of the sea with our crab salad with palm heart coriander and mint. It's a burst of summer in every bite!

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Plating Art Media	2024-08-11 09:13:42	134,967 Views	View on YouTube View Channel

Crab Salad Recipe in a Five Star Hotel in London ⭐️

Head chef Peter Doyle is regarded as one of the founders of modern Australian cuisine and with sous chef Alex Woolley in the kitchen he is proud to have maintained his three-hatted status since 2004. "Peter Doyle doesn't just cook with his fingertips and hands he uses all his senses – smell taste – it's like he's an artist with a sensitive palate" says Australia's culinary high priestess Margaret Fulton. Peter Doyle began his culinary career as an apprentice in 1972. Since then he has not only travelled the world but has opened a string of highly respected restaurants including Cicada in Potts Point and Celsius in central Sydney. He has also been a sought-after guest chef at the Raffles and Ritz Carlton Millenia hotels in Singapore the Lanesborough Hotel in London and on board Cunard's QEII from Brisbane to Sydney. In 1991 he was appointed Australian consultant chef to American Northwest Airlines. He has earned many accolades in his 30 year career including; American Express Restaurant Awards Hall of Fame three years running Sydney Morning Herald Restaurant of the Year in 2006 and the Professional Excellence Award at the Sydney Morning Herald Good Food Guide Awards 2011 for developing inspiring and caring staff by far the most accolade in support of his passion for harmony and balance in the kitchen and on the plate. Food writers fellow chefs and of course diners all agree that Peter has a unique way with food. Peter has even been called a 'homegrown legend' and 'an inspiration to the industry'. His trademark is contemporary Australian food that is uncluttered seasonal and executed with French-influenced precision.