Maître Rôtisseur Lee Cecchin, owner of The Old Saltbush Restaurant in Broken Hill, News South Wales, joined the Chaîne in 2016. Her distinguished culinary career spans Europe, Asia and Australia, during which she has had the privilege of cooking for royalty, including HRH Princess Mary of Denmark, as well as Sheiks and political leaders.

On returning to her roots in Broken Hill, Chef Lee founded The Old Salt Bush Restaurant & Catering, housed in a heritage-listed 1888 building with an Art Deco ambiance. This award-winning Australian chef and restaurateur is renowned for her innovative approach to modern Australian cuisine, blending traditional techniques with native bush ingredients especially quandong (Ed: native peach and lemon myrtle), kamgaroo, emu, barramundi and saltbush.

One can savour exceptional cuisine in the restaurant which emphasizes regionally sourced produce and native bush foods. Indulging in a memorable fine dining experience that celebrates community, sustainability and the flavours of the Australian Outback. You’ll find creative dishes like gin-cured Atlantic salmon and saltbush-dusted lamb rump; decadent desserts such as wattle seed date pudding on the menu.

Lee also runs Pandora’s Palate, her boutique gourmet product and catering business, focusing on locally grown and native ingredients with a paddock-to-plate philosophy. All in the regional Outback!

Chef Lee’s passion for cooking began in her childhood growing up in Broken Hill. Inspired by her grandmother’s love of cooking and sharing her recipes, this early influence led her to pursue an apprenticeship starting a prestigious career in hospitality. Numerous accolades have been earned along the way. Chef Lee is a proud member of the Australian Culinary Federation.

Committed to education and mentorship, Chef Lee teaches at institutions such as Le Cordon Bleu, TAFE Western, and the SA Regency International Centre of Hospitality, Leisure, and Food Studies. Sharing her expertise she aims to inspire the next generation of chefs and give back to her community, particularly in rural and remote areas. Her personal story of overcoming adversity and using food to foster community and inspiration is published in Voices of Impact.

Chef Lee’s culinary philosophy is simple yet profound: “Professionalism is not judged by wealth or possessions, but by the respect of one’s peers. To apply oneself fully and never settle for less defines a true professional.”

Prepared by a Chaîne News Online Staff Write
Researched from various sources. E&OE

The Old Salt Bush Restaurant & Catering
1 Oxide Street
Broken Hill NSW 2880

Tel: +61 418 841 101
Web:  theoldsaltbush.com.au