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CultureFood & DrinksInterviews & Recipes

Chef’s Pass: Cooking with Lee Westcott at Typing Room

Chef’s Pass: Cooking with Lee Westcott at Typing Room
8 June 2016
Dominique Perrett
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Shot by Filippo L'Astorina
Avatar
Dominique Perrett Shot by Filippo L'Astorina
8 June 2016

In the second instalment of our Chef’s Pass series, Lee Westcott shares with us a recipe for spring with crab, white asparagus, green tomato and coriander. A fresh and textured dish, Lee explains how every part of the crab is used in the recipe to avoid any waste of the locally sourced produce.

Dominique Perrett
Video and photos: Filippo L’Astorina

Watch our interview with chef Westcott here.

Related Itemschef's pass

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The Food Interviews Series: Chef Lee Westcott of Typing Room
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