CLARE SMYTH IS very happy. As you would be. She’s just found the perfect potato.
When, as a London-based, three Michelin-starred chef with your own restaurant brand, you’ve recently launched a brand-new fine diner on the other side of the world, there’s an awful lot to do. But the chance to spend one precious day of her short, two-week Sydney visit on an Australian potato farm was just too tempting for this culinary star. And better still, it paid off.
“A potato is the base of our signature dish,” Smyth says. “And people just
