Tag Archives: Surry Hills

Producer chat: Matt and Sue Simmons from Melanda Park free range pork

March 28, 2013

Homer Simpson once questioned whether one beast could offer up so much deliciousness as the humble pig. Pork, bacon and ham get the accolades, whilst here at Bishop Sessa we’ve found secondary cuts like jowl can be just as delectable … Continue reading →

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Paul Cooper dish inspiration: Chocolate chip parfait

March 19, 2013

Some people don’t like their chocolate messed with – purists. Our chef Paul Cooper’s challenged the idea that chocolate can’t be improved in our chocolate chip parfait with popcorn ice cream, milk chocolate mousse and marshmallow – all made in-house. … Continue reading →

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Sustainable seafood day

March 15, 2013

Today is sustainable seafood day. Bishop Sessa bistro and wine bar chef Paul Cooper insists on every day being sustainable seafood day at the bishop, which is sometimes challenging, but mostly wonderful. He asks all kinds of questions about fishing … Continue reading →

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Chef’s inspiration: Paul Cooper on the Bishop Sessa Scallop Ceviche

February 21, 2013

One of our most popular dishes is the Bishop Sessa scallop ceviche with ginger beer sorbet. We had a chat with chef Paul Cooper about what inspired this dish. The inspiration for this dish came from a journey about three years … Continue reading →

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Bishop Sessa Chef Paul Cooper breaking down a Wagyu forequarter

February 19, 2013

Take a look in the Bishop Sessa cool room and you’re likely to find any number of beasts hanging out. Chef Paul Cooper’s reasons for bringing in sides of beef (and whole ducks and pigs) are many. It’s a more … Continue reading →

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A Valentine’s Day D&M with Erez Gordon

February 14, 2013

One of the many excellent things about being in the restaurant business is sharing special days with special people. When we took up the Bishop Sessa site, we were very aware that many people had happy memories of their times … Continue reading →

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