At the young age of 15, Chef Alex Prichard left his home town of Kurrajong, NSW to begin his apprenticeship and work with some of the best chefs in the world. As a lover of native produce Alex celebrates small growers and producers honing in on the importance of origin. Being in the heart of Bondi, Alex enjoys nothing more than taking inspiration from the natural environment and reflecting on how to represent these native ingredients on his menus.
As a part of his collaboration with East 33, Alex has delved deep into his passion for Australian produce and producers, collecting ingredients that pair perfectly with the Sydney Rock Oyster.
In creating his Lemon Myrtle & Pink Peppercorn Vinaigrette, he says, “the citrus inclusion has a wonderful balance of sweetness to acidity and the Lemon Myrtle gives an incredible amount of fragrance. The pink peppercorn gives warmth without being overpowering on your palate.”