Here’s what the experts are saying…
Rasul's love for cooking began when he was a child, travelling and living throughout Europe and Asia. For more than 15 years he worked as a food and fashion photographer and video director before transitioning into restaurant kitchens. Passionate about quality and sustainability, Rasul scours the planet for the best ingredients and techniques to bring new experiences to his diners.
Julien Royer, an award- winning chef and owner of Odette, a two Michelin-starred Modern French restaurant in Singapore
Veteran Chef Raymond Blanc of two Michelin-starred Le Manoir aux Quat’Saisons of Oxford, UK
Why are folks raving about our Kühlbarra barramundi?
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