The West Australian Good Food Guide Austral Young Chef of the Sea

Working as a chef de partie at Wills Domain in Yallingup, Lewis Maclean impressed the line-up of industry judges for this award, including Russell Blaikie, Stephen Clarke and Scott Bridger. Cooking off against the other finalists, Maclean’s creativity and skill shone through with two dishes. A slow cooked Glacier 51 Toothfish rolled in nori with a seaweed bearnaise, kohlrabi noodles, dressed in kombu butter, pickled seaweed and native furikake using lemon myrtle and Geraldton wax. And a Skull Island Prawn tartare with a white nectarine gazpacho, a yellow and white nectarine carpaccio, and a frozen nectarine and yellow chilli dressing, finished with marigold flowers.