Plating Tips: Martin Benn

TAOP Staff /

The plating of Martin Benn never ceases to stun and take our breath away. Head of the remarkable kitchen at Sepia Restaurant in Sydney, Australia, chef Martin Benn shares with us his tips on what makes for beautiful plating.

1. I liken plating a dish to ikebana (a discipline of the Japanese art of flower arranging that employs minimalism), a sole expression of one, and most importantly, the space around the food.

2. To show and understand minimalism and how to use it effectively, it must be complex enough in its simplicity and let everything work together in harmony.

3. Keeping within the boundaries of minimalism, I like to have one element of surprise and not reveal all components.