Breathing new life into Sydney's progressive dining scene, nel. restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders' tastebuds alight. It is easy to see why nel. has been named as one of Sydney's 50 most popular restaurants, with Executive Chef & Owner Nelly Robinson and Executive Pastry Chef Jason Brown delivering innovative menus that showcase the best seasonal produce Australia has to offer.
About Jason Brown
Jason is renowned for his own patisserie style and ethos, having worked in some of the finest restaurants, resorts and hotels across the United Kingdom, New Zealand and Australia.
Drawn to the intricacies of patisserie, Jason has sought out the best chefs to learn from, and has to date worked with some of the most highly regarded chefs and patissiers, including Marco Pierre White, Peter Gilmore, Simon Neil Jenkins, Adam Simmonds and Alastair Waddell.
A UK native, Jason commenced his career at the Michelin star Restaurant Adam Simmonds at Danesfield House Hotel & Spa. Journeying across the pond, he then took up a post with The Roxy & Imperial Lane in New Zealand, before completing a stint at the 3 hatted Quay restaurant in Sydney.
Chasing the sunshine, Jason then secured the role of Head Pastry Chef at qualia resort, before returning to Sydney. At nel. restaurant Jason combines an invaluable wealth of knowledge, passion and innovation to create memorable desserts and unique dining experiences.
Jason has kindly shared with us his recipe for Chocolate, Orange, Praline and Mint. View this recipe on the Flowerdale Farm website.