Martin Boetz was an executive chef at Longrain restaurant in Sydney's Surry Hill area.
He worked there for nearly thirteen years and he was the Sydney go-to chef for Thai cuisine. After that he decided to live in a farm, grow his own organic vegetable garden and live his dream.
The photos are from Vogue.com.au and The Australian. You can find the recipe for his wonderful 'goat's curd cake with poached quince' here and Martin's blog Cooks Co-Op
Love. K.
goat's curd cake with poached quince
photos via Vogue.com.au, theaustarlian.com
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