Scott Williams

Scott is a Melbourne-born and now Sydney-based chef at acclaimed Spanish restaurant MoVida Sydney, where he's currently sous chef. When he's not perfecting tapas behind the pass, he's turning shoulders of lamb on a spit in the backyard, or cooking six different Indian curries for a feast with a group of mates. Scott recently spent three months travelling around Spain with Sophie McComas, cooking at top Catalonian restaurants, researching and eating more jamon Iberico than you'd think possible by one man.



Elderflower Water
Cerdo al Whisky (Pork loin and whisky sauce sandwich)
Cocido (meat and chickpea hot pot)
Grilled Cos with Baby Sardines and Manchego Custard