Paul Farag has made a name for himself redefining Middle Eastern cuisine, infusing it with a refined elegance while staying true to its rich history. This month, the executive chef of AALIA is bringing his distinct culinary touch to Two Good, stepping in as its Chef of the Month for April.
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Two Good’s Chef of the Month initiative sees some of Australia’s most exciting chefs create limited-time menus, with all proceeds supporting women rebuilding their lives after domestic violence, homelessness, and trauma. Each meal purchased helps fund employment pathways and training.
For his menu, Paul Farag has crafted a selection that celebrates bold flavours and comforting textures:
- Slow-Cooked Lamb, Cow’s Milk Halloumi & Chermoula Toastie – A rich, savoury indulgence, slow-cooked to perfection. ($16.50)
- Fattoush Salad – A fresh, tangy and herb-laden classic that pays homage to the vibrant heart of Levantine cooking. ($17)
- Tahini Anzac Biscuit – A clever take on a traditional favourite, adding a nutty, sesame twist. ($5)
The menu is now available at Two Good’s café in Darlinghurst’s Yirranma Place or via their catering service.