The Australian Financial Review - Aurora


The restaurant where the chef’s determined to be nice

A new not-for-profit arts precinct in Adelaide has attracted some serious hospitality talent.

Aurora’s Gin-cured salmon with salmon skin crisps featured in The Australian Financial Review.

Will your food taste better if the chef is being nice to the kitchen team instead of nasty? “Yes,” says Brendan Wessels, former chef at d’Arenberg Cube in McLaren Vale.

It’s why he leapt at the chance to head up Aurora, flagship restaurant of Light, Adelaide’s new not-for-profit centre for the creative arts.

Read the full article at The Australian Financial Review