By RAMA GAIND
MARRIAGES, anniversaries and birthdays are among special occasions that become more memorable if you celebrate them in lavish surrounds. One such venue is the Swissôtel Sydney.
In the heart of the city, in Market Street, the honeymoon suite (for my newly-married son and his wife) was very indulgent. The spacious rooms had spectacular views of the city and as they said, “we really felt like we were in the thick of things”.
The bathroom was huge, the bed was more than comfortable and it was the extra-special gestures that were most appreciated: champagne on ice, the colourful bouquet with lilies, roses and gerberas were “really big, spectacular, and super fresh” and the chocolate-covered strawberries were a delicious touch.
There was a Nespresso coffee machine too and the room even came with a Wii!
The newlyweds said, “There was really nothing about the room that wasn’t great!”
What’s more, if you stay at the Swissôtel you will get to sample the best gastronomic feasts created by executive chef Justin Zammit.
Good culinary techniques
Justin is not only the executive chef, but he is also a pragmatist who is aware of the pitfalls of the hospitality industry and the need to be one step ahead of the rest.
With 15 years in the industry, Justin has travelled the world, has banqueting experience, has developed a passion and knowledge for French cuisine and prides himself on his high-quality cooking techniques.
Justin feels that one of the most important things about creating new and innovative dishes is to treat each ingredient with respect while honing good culinary techniques you can call your own.
“People are educated about food these days,” Justin said. “We are on the cutting edge … in a competitive market you have to be at the top of your game, if you want to cut the mustard.”
While serving “trendy, modern, classic cuisine”, it is also important for him to ensure “not to over-complicate food, it should be good quality, simple, clean and healthy”.
While corporate business forms the main core of guests at Swissôtel, Justin is conscious that “it’s important to attract new business”.
Scrumptious high tea
One popular attraction at Swissôtel is partaking of high tea. It is trendy. During a week day it is a tier service that starts with a glass of champagne followed by an excellent selection of sandwiches, tea or coffee and the sweets include a delicious array of scones and jam, trifle, profiteroles, donut, brulee and much more.
“It’s very popular, we do up to 60-70 covers a day and Swissotel is the only hotel that does it on the weekend,” Justin said.
“The chocolate fountain is very popular … it’s not surprising to be reminded of Willie Wonka and the Chocolate Factory … and that evokes emotions of the child inside you. There’s also basil cake, gin and tonic lollipop, even a candy buffet can be requested!
Jpb Restaurant has a seasonal menu that doesn’t stay static, but is constantly reviewed.
“If a dish is on the menu and not popular we replace it with something else. We pick on the strengths of clients and develop what they want. It’s all about demographics.”
Justin’s ‘biggest inspiration’
It was his grandmother who instilled the love of food in him. “She was my biggest inspiration.”
Food is a particular art and chefs are “left of centre”. With an Italian background, food was a part of his everyday life.
“You have to find new ways of winning diners over. In a market where new hotels and restaurants are opening their doors and hospitality enterprises are vying for your share of the business, you have to learn to stay ahead of the game.”
Justin is big on introducing new ideas. Presentation is aesthetically pleasing because you “eat first with your eyes”.
His epicurean hands are able to whip up wondrous recipes from combinations of solid base enhanced with unique ingredients to create a gastronomical wonder that’s built around creativity.
Justin has artfully shaped an authentic menu inspired by the region, using the freshest and finest of Australian and imported produce.
Justin is also a forward planner: with two children under three years of age, he is also conscious of the need to look at options for the future. He has achieved professional qualifications which will give him options in food and beverage management or to teach at TAFE.
Justin’s style is simple, but effective!
Rama Gaind was a guest of Swissôtel Sydney.
DETAILS BOX
Swissôtel Sydney
68 Market Street, Sydney NSW 2000
(02) 9238 8888
Email: [email protected]
