Group Corporate Chef Russell Doctrove started his tenure at Maximal Concepts six years ago. Inspired by the global shift to a more environmentally-aware society, Russell has created two new sustainable dishes that will be on offer at Blue & Limewood throughout April.
Russell has taken care to ensure Limewood’s Australian Beef Tartare was sourced from the reputable O’Connor farm in Victoria, Australia. He wanted to showcase this incredible produce in a lighter yet bold preparation – with fish sauce, soy and shiso leaves. At Blue, Russell has turned his attention to Hamachi Crudo. To reduce waste, leftover watercress has been repurposed to create a base, and pairs perfectly with the dish’s tangy lemon vinaigrette.