FRENCH-born chef David Bitton began his career in Paris and later made his mark with innovative food at Le Festival restaurant and Hôtel Carlton in Cannes. He emigrated to Australia in 1992 and worked at The Windsor in Melbourne, The Treasury at Sydney's InterContinental and La Fontaine on Hayman Island. Returning to Sydney, he was appointed master chef of the renowned Gekko at the Sheraton on the Park and opened the first fine dining restaurant at Fox Studios in the city's east. David has recently opened a smart grocery at his Alexandria bistro in Sydney's east.
condiments 300g
black olive tapenade
chilli & garlic masala
coriander pesto
monkey nut chutney
moroccan spice
orange jelly
red wine sauce
conserves 300g
mango & ginger jam
milk & coconut jam
strawberry & vanilla jam
dressings 375ml
asian
bitton [lyonnaise]
lemon
oils 375ml
chilli oil
rosemary, thyme & vanilla oil