YORKSHIRE-BORN chef Toby Gush grew up with a deep understanding of fish and chips, especially fish, but when he moved to Australia, he spent nearly two decades creating top quality Italian dishes for esteemed Adelaide restaurant Chianti.
Then the disruption caused by the COVID virus provided an opportunity to move on to new opportunities and Gush, with his sous chef , took on the stoves at , a relatively new restaurant based at the Adelaide Sailing Club overlooking