Alanna Sapwell, formerly the head chef of the award-winning fish-focused restaurant Saint Peter in Sydney, has embarked on a new culinary journey with Arc Dining. Located in the Howard Smith Wharves development in Brisbane, Arc Dining is more than just a restaurant; it's a place with a strong focus on sustainability and making a positive impact on the industry.
A Hub for Change and Sustainability
Howard Smith Wharves Culinary Director David Finlayson emphasizes a culinary philosophy based on local sourcing, respecting produce, minimizing waste, and promoting sustainability. The venue includes a farmers market, an onsite brewery, live entertainment, and various outlets, all contributing to this sustainable mission.
A Farm-to-Table Approach
Arc Dining is committed to supporting local farmers and producers, sourcing the finest produce, and using everything possible while embracing simplicity. The restaurant is a reflection of ecological consciousness, aiming to reduce its ecological footprint through practices like onsite composting.
Exploring Different Cuts and Techniques
Alanna's approach at Arc Dining is to explore a wider range of cuts and different aging and preparation techniques. This experimental mindset extends to the use of beeswax for dry aging lamb in-house, intensifying the flavor of less commonly used cuts like hogget and mutton.
Pushing Culinary Boundaries
At Arc Dining, Alanna aims to challenge diners' perceptions without resorting to gimmicks. She plans to incorporate ingredients like lamb fat into desserts, demonstrating the versatility of culinary elements. The goal is to integrate the entire kitchen, including savory and sweet, in creative ways.
Kitchen Culture and Sustainable Training
Alanna's experiences in the culinary world have shaped her approach. Her journey from sous-chef in Italy at a young age to head chef in Japan has given her insights into the pressures of the industry. She's dedicated to breaking down the kitchen into specialized sections, fostering a culture of passionate learning, and ensuring young chefs are well-trained in all aspects.
A Return to Fundamentals
Alanna believes in understanding the primals and muscles of a carcass, mastering the basics, and teaching the next generation of chefs how to cook from scratch. The aim is to create a work environment where chefs are passionate, excited to learn, and can have sustainable careers beyond the age of 25.
Menu Testing and Innovation
Alanna's menu at Arc Dining is characterized by creativity and innovation. She has been experimenting with lamb dishes that are inspired by tradition, emotion, and innovative techniques, such as poached lamb leg with beeswax creamed leeks, lamb oyster with sour cherry, white asparagus, and finger lime, lamb fat and lavender caramels, and lamb neck with ricotta, green almonds, and vanilla. These dishes reflect her passion for pushing culinary boundaries.