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zackaryleon

@zackaryleon

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First signs of spring coming out of the yiaga kitchen.
Two sorbets; one made from Kensington pride mangoes, the other based on blood lime. Dressed with crystallised carnation flowers & an arbequina olive oil infused with cascabel chillies & vanilla.

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Our head chef @michael____mcaulay worked on this bread for many weeks when we opened, after dozens of trials we settled on the bread we currently use today.

Starting with our own spelt koji , cooked into an aromatic porridge, then mixed with white miso, before being folded into a spelt flour sourdough, brushed with smoked butter after baking, currently served along side our main course of wild deer from the Victorian alpine region.

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The people behind the plate 💛
Esmay X @sanpellegrino_aus X @alannasapwell X @zackaryleon X the talented young chefs of Esmay 🙌

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What does it take to become the next great chef?

We sat down with @zackaryleon to hear his experience with the @sanpellegrino_youngchef and what the initiative means for the future of the culinary industry.

From passion and creativity to the challenges of building a career in hospitality, Zac shares his insights on the opportunities that help shape the next generation of culinary talent.

#sanpellegrinoyoungchefacademy #spyca #youngchef

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An unforgettable dinner 🤍👩🏻‍🍳 Last Thursday night at @esmay_adl with @sanpellegrino_aus @sanpellegrino_youngchef

Chef @alannasapwell, alongside @zackaryleon from @bez.melbourne, put together the most incredible menu, drawing on Zackary’s Australian-Polish heritage. Every course was considered, perfectly balanced, with a little surprise in every bite. From the twarog cheese with local honey (a silken, subtle-tasting fermented cheese from northern Europe), to my favourite, mushroom anolini with parmesan broth and kombu, it was a masterclass in flavour and collaboration.

With S.Pellegrino flowing all evening long - the unmistakable accompaniment to great food, great company, and unforgettable taste experiences ✨

📍Esmay, Adelaide

#spyca #sanpellegrino #adelaide #adelaiderestaurant #adelaidefood

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There is something very special about a chef creating a menu that represents who they are.

A dish can be more than technique or flavour. It can be a memory, a story, a cultural connection, or a moment of curiosity. To place that on a plate and invite others to experience it feels deeply personal.

Last week at Esmay, a group of talented chefs were given the freedom to push boundaries and create dishes that held meaning for them. The result was thoughtful, creative and memorable.

The radish and butter was a delight — looking almost like a perfect macaron, yet crunchy, smoky and unexpected. The mackerel was beautifully funky and confident.

One of the dishes that challenged me most was Zackary Furst’s venison tartare with whipped bone marrow and beetroot. A nod to his Polish heritage, it was bold, personal and unapologetically itself. The richness of the bone marrow, earthiness of the beetroot and delicacy of the venison created something both contemporary and deeply rooted in tradition. It was a reminder that food can tell a story long before a word is spoken.

The Murray cod ballotine was impossibly soft and light, showcasing extraordinary skill and restraint.

But the dish I keep thinking about was the mushroom broth.

On paper it sounded simple. In reality it was anything but. Rich, layered and deeply comforting — the culinary equivalent of a warm hug. The kind of dish that appears effortless but reflects countless hours of testing, refining and chasing the perfect balance of flavour. I could happily eat it every day.

The desserts followed the philosophy I love most in pastry: elegant, restrained and not overly sweet. A perfect ending.

Combined with warm, attentive service and an interior that felt soft, feminine and quietly beautiful, it was an evening that reminded me great hospitality is never just about food. It’s about creating space for people to share a little of themselves.

Thank you to @sanpellegrino_aus the team at Esmay and everyone involved in bringing such a thoughtful evening to life. @esmay_adl @sanpellegrino_official @sanpellegrino_youngchef @alannasapwell @zackaryleon
@bowlofoates @mgabii11 @votequimbyy @anna.timpano
#invited

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@sanpellegrino_youngchef x @esmay_adl

A wonderful night showcasing the next generation of chefs happened earlier this week. Guided by @alannasapwell and guest mentor @zackaryleon, the stars of the future (all of whom work at @esmay_adl - Anna Timpano, Ben Richards, Marillia Menezes, and Liam Oates) showed us their culinary moves. It was an inspiring evening… a showcase of why it’s important to pause and nurture the talent rising through hard work and determination. If this is any indication, the future is bright. So many heartfelt highs.

Thanks for asking me to QnA the talented bunch of whippersnappers. Twas an honour.

Our hospo world works hard ALL year. Get out and support them this winter. ♥️

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Thursday night at @esmay_adl with @sanpellegrino_aus @sanpellegrino_youngchef 🤍👩🏻‍🍳

#spyca #sanpellegrino #adelaide #adelaiderestaurant #adelaidefood

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What an exceptional evening last night with SPYCA x Esmay at @esmay_adl!

We were delighted to host our guests for a one-night-only experience led by Executive Chef and @sanpellegrino_youngchef Pacific Region Juror, @alannasapwell and 2018 SPYCA Pacific Regional Finalist, now Head Chef at @bez.melbourne, @zackaryleon.

The S.Pellegrino Young Chef Dinner is a celebration of emerging culinary talent and mentorship. The evening showcased the next generation of chefs working within the Esmay kitchen, providing each chef with the opportunity to contribute their own dish while remaining part of a cohesive dining experience. Guided by Alanna Sapwell and guest mentor Zackary Furst, the dinner created an environment where creativity, learning and collaboration are placed at the forefront.

Stay tuned for more…

#esmay #adelaidedining #spyca #sanpellegrinoyoungchefacademy

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Only 12 tickets left with 8 days to go! 🎫 💛

Get in quick - S.Pellegrino is partnering with Adelaide restaurant Esmay for a one-night-only dining experience celebrating the next generation of culinary talent.

Led by acclaimed chef Alanna Sapwell, the special event will shine a spotlight on Esmay’s emerging young chefs, with each team member creating and presenting their own course as part of the evening’s collaborative menu.

“For the team, it’s an incredible opportunity to begin discovering their own style of food,” says Sapwell. “They’re all exceptionally talented, but in service they’re largely cooking my food. This dinner gives them a unique stepping stone to explore where they may want to head in the future, while still being mentored and supported.”

Joining the kitchen for the evening is @zackaryleon -the Melbourne chef known for his distinctive Polish-Australian cuisine, former S.Pellegrino Young Chef finalist, and longtime friend of Sapwell. Zackary will also be mentoring the team and presenting a course of his own as part of the evening.

“Having Zack involved brings a completely different perspective for the young chefs, which is incredibly valuable,” Sapwell says.

Beyond showcasing individual creativity, the dinner is designed as a collaborative team experience, with chefs working together to create a cohesive and memorable menu for guests.

The one-off event will take place on Thursday, 18 June, at Esmay.

Tickets are $125 per person and include a multi-course menu plus a S.Pellegrino cocktail on arrival.
Bookings can be made via the restaurant’s website.

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Tickets on sale now! On 18th June, S.Pellegrino will bring its signature SPYCA Four Hands Dinner to Esmay in Adelaide. 💛

Led by acclaimed chef and S.Pellegrino Young Chef
Academy Pacific Regional Juror Alanna Sapwell, the
evening will see Esmay’s emerging chefs take creative ownership of each course, presenting their own dishes as part of a collaborative menu developed in a live kitchen environment.

Joining the kitchen will be Zackary Furst, Melbourne chef and former S.Pellegrino Young Chef Academy Pacific Regional Finalist, who will contribute to the menu while working alongside Sapwell in a mentorship capacity.

The evening will see the two chefs working side by side to present a bespoke 5-course menu, crafted using premium Australian produce and paired with S.Pellegrino’s iconic sparkling and still mineral waters.

Part of S.Pellegrino’s ongoing commitment to
championing culinary creativity and collaboration, the Four Hands Dinner offers a rare opportunity for diners to experience the chefs outside their usual kitchens - together, for one night only.

Event details
Location: Esmay, Adelaide
Date: 18th June
Time: 7:00pm
$125pp

Link in bio to purchase your ticket.

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HAVE YOU ENTERED GOLDEN CHEF’S 2026 YET?

The Nestle Golden Chef’s Hat competition exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers.

This competition offers apprentice and young chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards to win medals across entrée, main and dessert course categories.

The 12 finalists selected from across Australia and New Zealand will then put their skills to the ultimate test and do battle on the big stage at Fine Food Australia.

Rare Medium is proud to sponsor this prestigious award and support the next generation of culinary leaders.

Entry link in bio - entries close 15 May.

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