Experience No.059 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
“The clear, simple recipes from e’cco reflect Philip Johnson’s passion for perfect ingredients. His skill as both writer and chef make [his] book one that I will always refer to.” – Rose Gray, 1939-2010
Each dish is visually stunning, the decoration in a room paired back to make way for the flavours of the food. The converted tea warehouse is austere in a very modern manner but the food is full of colour and texture. Grimaud duck breast sits beside fresh figs, globe artichokes, hazelnuts, parmesan crème fraîche and port jus in an orchestra that finds harmony. Surprisingly, so too does grilled banana bread, dark chocolate ice cream and salted peanut crumble.
Johnson might be Air New Zealand’s answer to Neil Perry, designing their in-flight menu, but he has held Australia’s hand high around the world by ably promoting our produce, food and wine.