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Simon Yarham
With partner Timothy Mitchell, Simon moved to Victoria in late 1998 to find the perfect ‘lifestyle’ hospitality business. The goal was to create a dining experience venue that was small, personal and a perfect vehicle for Simon’s passionate creativity. In 1999 Simon and Tim established 2 faces - the restaurant in Geelong. The restaurant was an immediate hit amongst Geelong’s more adventurous foodies who previously had to travel to Melbourne to experience modern Australian dining. Heading up the kitchen, Simon loves featuring fresh seasonal produce on his menu and has this to say about fresh Australian asparagus: “Asparagus is versatile, sooooo easy to prepare and provides such wonderful visual impact. And it is such a wonderful reminder that Spring has sprung! Asparagus is architecturally inspiring and most of all is exotically luxurious! I look for fresh looking, firm spears ensuring the bottoms are not dry or cracked. If they look fresh, they should smell fresh too! I find the best way to store asparagus is in the cool room is with their cute little bottoms in a little water with the storage container covered with a plastic bag. Asparagus is definitely one item I prefer to buy in fresh as I need it, rather than storing for prolonged periods. My absolute favourite way to serve amazing asparagus is lightly steamed with a drizzling of lime beurre blanc, a grind of fresh black pepper and freshly shaved parmesan. Or with a dollop of butter, or a drizzling of extra virgin olive oil - which is how we serve it as an accompaniment to our main dishes at 2 faces. I also love asparagus tossed in a stir-fry, as a base for a perfectly sumptuous soup, with pasta to add wonderful texture and a slight crunch, or just blanched in a salad.” 2 faces - the restaurant Recipes Asparagus with chilli salt squid, sweet corn fritters, mango and avocado salad and burnt orange dressing | ||||||||||||||||||||
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Simon Yarham trained and worked in the United Kingdom and Europe before establishing his first restaurant, ‘Romford House’ in Swaffam, Norfolk, in 1990. Three years later, Simon came to Australia for a holiday and loved it so much that he settled in Brisbane and became an Australian citizen, settling in Brisbane where he cooked in a CBD café before going on to operate cafes, restaurants and function centres for the Queensland University of Technology and later a health club café.Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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