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Zackary Leon Furst

@zackaryleon

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Still Keeping B-U-S-Y
1. świecznik
2.Subway Escalator - Frank Hinder
3.Refill
4.Taduesz Showing Off
5.Kochanie
6. Forest Glade Gardens by @zackaryleon

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3 months ago

Amazacadamia.
all naming rights belonging to @michael____mcaulay one of the non alcoholics on offer at @yiaga.au .

Using
Koji Rice
Steamed Rice
Macadamia

Blending the Macadamias into a thick macadamia milk its mixed with cooked rice and Koji kept at 60 degrees for 12 hours converting the starches in the rice to sugars along with the small amount of starch in the macadamia to sugars also, it's then pressed through cloth, leaving us with an end result of sweet, golden, and nutty drink with velvet texture.
Fun thing I was able to work on with @michael____mcaulay taken in Fitzroy Gardens by @zackaryleon

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3 months ago

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

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3 months ago

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 by @zackaryleon

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4 months ago

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 by @zackaryleon

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4 months ago

Bring Bez to the beautiful space of @florian.eatery for 2 nights during Melbourne Food and Wine Festival @melbfoodandwine . Celebrating the slow and sleepy start of Victorian Autumn with some beautiful produce expressed with a Polish touch book online via the link provided in the bio .

Art: Leon Wyczółkowski – Anemones c.1904
Design: @adrianzanardo by @zackaryleon

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8 months ago

Bez X Raine for HI-RES

40RES' Elevated Fine Dining Experience

Final edition for 2025 - Tuesday, 25 November

For the final edition, Zachary Leon Furst (ex Bar Liberty, Melbourne) joins Chef Josh Raine in the kitchen.

Their collaboration menu weaves dishes from Furst's Polish-Australian concept, Bez, with Raine's latest seasonal creations.

An unmissable way to close out the year-reserve your table today.

Bookings via 40Res website. Very limited seating. by @zackaryleon

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a year ago

Congratulations to @finebagels for her new book on Polish Baking, stoked to be included as Polish Baking abroad and share a bit of my family migration story also. Funny what a chance meeting at @bar.rascal and conversations about pasta themed desserts and gingerbread cookies can bring. Dad is stoked with his copy! by @zackaryleon

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a year ago

Bez finds a place to call home for three weeks starting on the 17th of September at the lovely space of @arnolds_kensington come past for a burst of spring with fresh a la carte menus every week.

Art- Red Carnations by Józef Pankiewicz 1910
Prose- Maria Pawlikowska- Jasnorzewska by @zackaryleon

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a year ago

Bez blooms in spring, and staying true to the flower, Bez blooms at Bar Liberty on the
15th of September, a purposeful first event to signify where it all began.

Head to @bar.liberty to book

Artwork by
Władysław Ślewiński - Maki (Poppies) c.1907 by @zackaryleon

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a year ago

A Lovely Wroclaw Sabbatical 💞 taken in Białe Błoto, Dobroszyce, Poland by @zackaryleon

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a year ago

My tenure here @bar.liberty is coming up to an end, just shy of 6 years here I can confidently say its the best job I have ever had. A huge thank you to @manupotoi @rockwellandsons and @michael.bascetta for trusting in me and giving me the space to cook, grow and learn in this great venue. It’s nothing without some incredible people to work with, which I’ve all learnt something from and I’m grateful to have spent time together, with an honourable mention to some long term legends all class acts in hospitality @j_begbie , @nicktesar , @dominicxavier___ , @roskini_ . I’m here cooking for a few weeks or so still so hope to cook for some familiar faces with a final send off on the Sunday Lunch 6th of April. Grateful for my time on Johnston st excited for the what’s next ⭐️⭐️⭐️ taken in Bar Liberty by @zackaryleon

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2 years ago