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Ezard's new head chef sticks with classic hits

Hilary McNevin and Roslyn Grundy

Foam-free: Ezard's Jarrod Di Blasi.
Foam-free: Ezard's Jarrod Di Blasi.Jay Hynes

Don't expect any boundary-pushing desserts to rival Jerusalem artichoke and truffle creme brulee, now that Jarrod Di Blasi has been appointed head chef at Ezard in Flinders Lane. He's giving little away about the new menu he's working on with Teage Ezard, but says it will be grounded in the classics.

Having dabbled with foams during his spell at Verge, he says they're not really his style: "I like food to be food." Di Blasi, 26, whose resume also includes the Deck, the Point, Tom Aikens (London) and Bottega, is also working on new dishes for Ezard's Willows, Wilderness and Wine five-course vegetarian degustation event on March 4, part of the Melbourne Food and Wine Festival.

See melbournefoodandwine.com.au.

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Roslyn GrundyRoslyn Grundy is Good Food's deputy editor and the former editor of The Age Good Food Guide.

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