Peter Gunn, Ides Restaurant
Serves 2
“Angasi oysters are flat native oysters and I want to encourage people to start using them more,” says Peter, “and the vinaigrette is a simple mix of five ingredients. We serve it at the restaurant with different kinds of seafood and over salads. It’s very versatile, so this is something you can use often at home.”
Peter Gunn is one of Australia’s most innovative chefs. He started his restaurant, Ides, as a monthly pop-up -when he wasn’t working at award-winning Attica restaurant in Ripponlea – and his vision proved popular. So much so that in 2016 he opened Ides as a stand-alone venue on Collingwood’s Smith Street.
Peter and his team at Ides have worked with Ocean Made since day one. “They’ve been right behind us and the boys there have always been very supportive in keeping us updated in the best seafood available,” he says. “I believe our brands align, we both strive for the best of the best.
92 Smith Street, Collingwood
9939 9542
eat@idesmelbourne.com.au
“Angasi oysters are flat native oysters and I want to encourage people to start using them more,” says Peter, “and the vinaigrette is a simple mix of five ingredients. We serve it at the restaurant with different kinds of seafood and over salads. It’s very versatile, so this is something you can use often at home.”
