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  • Tina Brand

Three Questions: Sydney Four Seasons chef April Shen

The chic Mode Bar and Kitchen at the Four Seasons Hotel right on Circular Quay's doorstep doesn't mess with mediocre. Chef April Shen's food here is modern and delicious. That elusive 'what is Australian food?' question is so succinctly answered when dining at Mode. I spoke to April recently: she and her team had been stood down from their positions as the restaurant is closed during the Covid19 situation. While awaiting the reopening, April is packing to move house, and making use of this unusual time to recuperate from the strenuous pace of working in a busy kitchen.

As far as I can tell, this chef is keeping her spirits up.

I asked April (apart from checking in on our ongoing conversation about cat adoption pros and cons) my three questions:


1. Secret naughty food obsession?

My secret naughty food obsession is a kimchi cheddar cheese toastie.  I have this old Tiffany jaffle maker which I got from Vinnie's.  The secret to making it is to put lots of butter on the outside of the bread.  And it has to be white bread please, lol!

 

2. Memorable thing you ate most recently?

Last most memorable thing I ate was at Paci before lockdown.  That yoghurt and carrot dessert is just the best!  


3.Never fail pantry ingredient?

I always have Vegemite at home.