I first came across Colin Fassnidge around 16 years ago, when he was a mop-haired young Irishman crafting some delicious dishes from a cupboard-sized kitchen at Le Grande Bouffe in Rozelle in Sydney's inner west.
Over the subsequent years Fassnidge has gone on to establish himself as one of Sydney's finest chefs, manned the pans at several stellar eateries and become well known as a TV personality.
For the past three years, Fassnidge has also overseen the kitchen at the Banksia Bistro, which celebrates it third birthday this month.
Fassnidge will be taking a break from cookbook creating and MKR mentoring and getting back into the kitchen to create a four-course menu that might well have Sydney foodies salivating.
Fassnidge will go off menu and the By Fassnidge Banskia Bistro will serve matching wines from bush fire-affected parts of New South Wales as part of the celebrations.
The By Fassnidge Banksia Bistro third birthday dinner will be held at the Banksia Hotel, 288 Princes Highway, Banksia on Thursday, March 19, starting from (a disturbingly early) 6.30pm. Four courses, including a matched drink per course. will cost just $85.
Book direct at bistro@banksiahotel.com.au
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