EUGENE'S | A LOOK BACK AT My PETITE BOUCHE INTERVIEW
 
 
 

A flashback to when the Export Fresh team picked me as the Chef Of The Month to celebrate the creativity and hard work of Australia's chefs by using local produce and bringing dishes alive with the use of Petite Bouche leaves, edible flowers and micro herbs.

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EUGENE'S | PROUDLY SERVING FOOD MADE WITH LOVE SINCE 2012
 
 HIPSTER FRITTERS - QUINOA, FETA, ZUCCHINI FRITTERS WITH LA BOQUERIA CHORIZO, POACHED EGGS, GUACAMOLE, KALE & CHAMONY

HIPSTER FRITTERS - QUINOA, FETA, ZUCCHINI FRITTERS WITH LA BOQUERIA CHORIZO, POACHED EGGS, GUACAMOLE, KALE & CHAMONY

 
 

At Eugene's, we avoid food fads. Our philosophy is simple: Eat real, unprocessed food, mostly plants and of the best seasonal quality.

We expertly craft all of our food by hand from high-quality raw ingredients sourcing organic where possible. All of our cakes and pastries are also made by hand from butter and free range eggs.

Eugene hits the Sydney markets every week at 4 am - his most significant source of inspiration for the weekly menu being the availability of seasonal produce and conversations with the providores.

At Eugene's, we are many things: your local cafe serving fantastic espresso coffee and a la carte menu, your local food store supplying take-home dinners & ever-changing salads to Bronte's families, and a space to be inspired by food - always loving what you eat.

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