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Alanna Sapwell

Alanna Sapwell, former head chef of the award winning Arc Dining, leaves diners wanting more wherever she goes. Recently she wowed guests in Noosa with her three-month pop-up Esmay before bringing the concept home to Brisbane for a two-day-only pop up as part of Good Food Month.
Brut Yellow label

Spanner Crab, Zucchini, Almond & Seaweed

Tasting Veuve Clicquot Yellow Label, you find the complexity from the reserve wines, and flavours from fresh stone fruit through to toasted nuts. It is development and freshness all rolled into one. My Spanner Crab, Zucchini, Almost and Seaweed dish combines fresh and crunchy veg with the sweet and clean crab meat. As well as the nutty, buttery sauce with a pop of lemon using native Australian leaf - Geraldton wax.

Biography

Alanna trained at The River House in Noosa before heading overseas to expand her skills and knowledge at venues in Italy and Japan. On returning to Queensland, she worked at various highly regarded Brisbane venues before joining acclaimed chef Josh Niland at Sydney’s two-hatted Saint Peter. In 2018, Alanna returned to Brisbane to open Arc Dining– the darling of the Howard Smith Wharves dining precinct. In its first year, Alanna earned Arc a Chef’s Hat alongside a swag of awards including Gourmet Traveller’s Best New Talent, Courier Mail’s Chef of the Year and Delicious’ Unearthed Next GenChef.

I wanted to bring those same layers through the dish that would complement and enhance the flavours of the champagne.
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Alanna is known for her dedication to celebrating the best regional produce and hyper-seasonal treasures while supporting farmers with ethical and sustainable practices. Her menus pay homage to comfort- cooking and nostalgia but always with a special Alanna twist and an elevated execution.

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