"In the kitchen of Sepia, one of Sydney’s fanciest restaurants, a tall man with dark hair and thick glasses leans over a plate. He is Martin Benn, 42, the head chef and co-owner of the establishment. Around him, people in striped aprons are chopping, crisping, whipping, pulverising. Oil is boiling in a huge pot. Smoke is billowing from a charcoal oven. Benn is in charge of the whole hectic operation, but for the moment his focus is solely on the plate and the small object at its centre: a transparent sheet of sake jelly rolled into a cylinder and filled with crab-meat. Scattered on top of this delicate construction are three tiny white linaria flowers and five wood-sorrel leaves." - Cadzow
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