Born and raised in Israel, at just thirteen Tal Buchnik had already started cooking at a local restaurant. After moving to Sydney in order to further his culinary studies, he found himself falling for the hospitality charm that is Merivale. Tal quickly worked his way to Sous Chef at Mr Wong and is now part of the brand spanking new team at Jimmy’s Falafel in Sydney, whilst also offering his own catering and private dinners experience with Dinner by Buchnik.
In the kitchen, Tal looks to his home region in the middle east, a true cross-intersection of Asia and Mediterranean Europe foods and flavours, for his own finesse and flair.
We were fortunate to spend a 41 degree Sunday in Sydney with Tal, cooking a recipe he conjured up to pair with the Jacques Lassaigne ‘Les Vignes de Montgueux’ Champagne.
We actually tried our own hand at diving for lobsters off Avalon in Sydney’s northern beaches, but only came up with a few Abalone to show for it. Still the attempt was real and all part of a pretty magical day.
The delicate and sweet component of Lobster, with a spice and peppery kick, against the dry and bubbly Champagne was probably the most bougie yet enjoyable food experience we’ve had in a long time.
250g green prawns, 100g butter, 100g olive oil, 1 punnet of tiny cherry tomatoes, 5 cloves of garlic, 1 eschalot diced, 1 pinch of chili flakes, good pinch of salt flakes, black pepper, chopped parsley, dill for garnish, basil for garnish, fresh lemon for a squeeze, Turkish bread