Chef’s Corner

Phil LaBrooy started his career as a chef at the age of 17 in Hong Kong at the Island Shangri La Hotel, where he developed a wide knowledge of many different styles of cooking including fine dining, pastry, Thai and Chinese.

After moving back to Australia, Phil worked in Sydney at The Bennelong restaurant at The Opera House, Cicada and Ampersand; all 3 chef hat restaurants with Ampersand being in the top 50 in the world at the time. He then moved to Melbourne, where he continued to work at top restaurants in the city including Est Est Est, and Luxe and Mongustos.

Phil then returned home to Perth, where he started a family whilst working in various restaurants including The Royal, Balthazar and Duende. He has a passion and love for good ingredients and his favourite thing to do is to dine out.

As Restaurant Business Development/Resident Chef at European Foods, Phil also leads the Chocolate Patisserie division. He is usually around The Marketplace if you need any advice on ingredients or how to cook a product, please don’t hesitate to have a chat to him when you see him.

Every recipe of The Marketplace Kitchen are found below. 

Ricotta Gnocchi with Duetto Sauce
Recipe

Brazils’ national dish Feijoada
Recipe 

 

Squid Ink Cavatelli with Fremantle Octopus, Broccolini and Cherry tomatoes.
Recipe

Prawn, Pancetta, Pesto Spaghettini 

Recipe Link Below
Serves 2
Serves 4 

Moroccan Chickpea Braise with Tiger Prawns and Goats Feta
Recipe 

Glazed Callebaut Mousse with textures of Chocolate & Killer Vanilla Ice Cream.
Recipe

Truffle Mac & Cheese 
Recipe 

Doughnut Balls & Ice Cream 
Recipe 

Callebaut Chocolate & Hazelnut Torte
Recipe 

Strucola: Gnocchi Strudel
Recipe

Wild Forest Mushroom Risotto with Parmigiano Reggiano

Recipe Link Below
Serves 2
Serves 4

Marinated Artichoke, Roast Pepper and Goats Curd Tart
Recipe

Vegan Chocolate Eclairs
Recipe

Ravi Fruit & White Chocolate Cheese Cake 

Recipe Link Below 

Recipe

Pan-fried Tasmanian Salmon with Preserved Lemon and Herb Risotto

Recipe Link Below 
Serves 2 
Serves 4

Saltbush and Native Pepper Berry squid salad with chorizo and butter beans.
Recipe