ACCORDING to former C Restaurant general manager Jaime Steven, lots of people who order seafood at restaurants don’t buy seafood to cook at home.
ACCORDING to former C Restaurant general manager Jaime Steven, lots of people who order seafood at restaurants don’t buy seafood to cook at home. He says a combination of a lack of quality fishmongers and a lack of cooking knowledge means people have an aversion to choosing fish for a weeknight meal in. But that’s what he hopes to change with his new venture, Zen Sea, in Subiaco.
“A lot of people don’t know how to cook fish, and walking into a fishmonger with rows and rows of fish on ice can be intimidating,” Jaime says.
“We want to attract the people who eat seafood when they’re out but don’t cook it themselves. It’s convenient and you needn’t be scared of it.”
He is able to offer consumers quick and easy-to-cook meals by doing all the prep work. The dishes are pre-prepared and come with a cooking instruction card.
Helping in the kitchen is Stuart Ferguson, currently the head chef at B Restaurant.
“I’ve managed to convince him to come on board and hopefully he’ll be an equity partner in the future,” Jaime says.
Jaime is excited about his concept and hopes to use the Subiaco store as a test model for future expansion.
“I’m looking at opening another one in 12 months’ time. Once the second one is up and running, and we’ve learnt from our mistakes and what we need to do, then I would look at selling two more franchises, but I think there is only room in the market for four stores,” he says.
Zen Sea opens on Monday June 24 and will trade from Monday to Saturday 10am-8.30pm and Sunday 12pm-8pm.
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OCEANUS’ executive chef Andrew Mann is headed to Queensland, having been asked by national president of the Australian Culinary Federation, Glenn Austin, to be part of a small team to help develop and launch the Chef’s Restaurant at the Lennon Hotel. The only WA representative, Andrew will head to Brisbane for five days of cooking demonstrations, question and answer sessions, and will design menu dishes.
Andrew says the group consultative concept is a first for the hotel group, and is looking forward to providing some culinary creations.
“Dishes that have worked well in the Restaurant of Champions competition have had a degree of difficulty and it makes the dish more interesting,” he says.
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Minsky’s Bar will close in about three weeks’ time for major renovations, planned by Bradley Treasure when his company Spring 2002 purchased the Nedlands outlet late last year for $1 million. Bradley already operates Terrazza Applecross and Terrazza Cafe and Restaurant in Morley and, funnily enough, he’ll rename Minsky’s to incorporate the name Terrazza.
“We are going to put more emphasis on food. We’re moving into brasserie dining,” Bradley says.
“A lot of people don’t know how to cook fish, and walking into a fishmonger with rows and rows of fish on ice can be intimidating,” Jaime says.
“We want to attract the people who eat seafood when they’re out but don’t cook it themselves. It’s convenient and you needn’t be scared of it.”
He is able to offer consumers quick and easy-to-cook meals by doing all the prep work. The dishes are pre-prepared and come with a cooking instruction card.
Helping in the kitchen is Stuart Ferguson, currently the head chef at B Restaurant.
“I’ve managed to convince him to come on board and hopefully he’ll be an equity partner in the future,” Jaime says.
Jaime is excited about his concept and hopes to use the Subiaco store as a test model for future expansion.
“I’m looking at opening another one in 12 months’ time. Once the second one is up and running, and we’ve learnt from our mistakes and what we need to do, then I would look at selling two more franchises, but I think there is only room in the market for four stores,” he says.
Zen Sea opens on Monday June 24 and will trade from Monday to Saturday 10am-8.30pm and Sunday 12pm-8pm.
n n n
OCEANUS’ executive chef Andrew Mann is headed to Queensland, having been asked by national president of the Australian Culinary Federation, Glenn Austin, to be part of a small team to help develop and launch the Chef’s Restaurant at the Lennon Hotel. The only WA representative, Andrew will head to Brisbane for five days of cooking demonstrations, question and answer sessions, and will design menu dishes.
Andrew says the group consultative concept is a first for the hotel group, and is looking forward to providing some culinary creations.
“Dishes that have worked well in the Restaurant of Champions competition have had a degree of difficulty and it makes the dish more interesting,” he says.
n n n
Minsky’s Bar will close in about three weeks’ time for major renovations, planned by Bradley Treasure when his company Spring 2002 purchased the Nedlands outlet late last year for $1 million. Bradley already operates Terrazza Applecross and Terrazza Cafe and Restaurant in Morley and, funnily enough, he’ll rename Minsky’s to incorporate the name Terrazza.
“We are going to put more emphasis on food. We’re moving into brasserie dining,” Bradley says.
