NEWS

Mibrasa the BIG BEAST!

Australian chef Mark Jensen opens his new restaurant Salmon and Bear and is the talk of the town

Sydney born chef Mark Jensen better known for heading up hit restaurants, Pork’d and the Red Lantern on Riley, has opened a sustainable seafood diner, Salmon and Bear with a Mibrasa oven leading the kitchen. Jensen speaks to Australia’s Hospitality magazine about how they came about to discover Mibrasa.

Australia’s Hospitality magazine interviews Jensen

“We really wanted to do something that represented good value and had a point of difference, so we investigated and found this fantastic charcoal oven that we got from Spain, called the Mibrasa oven,” Jensen told Hospitality.

“It’s a charcoal or wood fired oven only. It’s quite a heavy, big beast. Once it gets hot it stays hot and obviously it imparts not overpowering, but subtle charcoal, campfire flavours to the seafood that we cook in it.”

Read full interview

Australia’s Daily telegraph newspaper reviews Salmon and Bear restaurant

“And if the Mibrasa oven was a big investment, it’s a good one, for it turns out well-cooked fish. Try, for instance, snapper, cooked until charred on one side, moist and firm in the middle, with faint campfire smokiness courtesy of the charcoal. Team it with Asian greens, coconut rice and oyster sauce to get an unexpected twist on a fish fry up.”

– Elizabeth Meryment, Chief food ctritic for the Daily Telegraph Australia

Read full article