About Sugar Cube

Sugar Cube is owned and managed by Caroline Perry. Formerly one of London's celebrated top chefs, foodies the world over are now enjoying her dedicated passion towards food.

Sugar Cube provides a mix of modern Australian and modern European food advice, including recipes, cooking tips, produce recommendations and dining reviews.

Whether you are planning a dinner party or just a keen foodie, sugarcube.com.au can help take your passion for culinary delights to a new level.

The following quotes are taken from reviews published in the UK during Caroline's tenure has head chef at the Cow.

Reviews

"The Cow's a jolly sort of boozer, in a nouveau Notting Hill way...where Caroline Perry's competent cooking is peppered with global references."
- Time Out, 2000 (London)

"...the kitchen understands how to make the most of a wide range of ingredients, offering such varied dishes as Borscht soup, a fabulous carpaccio of beef, avocado and pepper nori rolls with wasabi and soy dipping sauce, Thai monkfish curry and a mezze plate..."
- The Cow Dining Room, AA Restaurant Guide, 2000 (London)
- Chef: Caroline Perry

Caroline Perry

Caroline Perry was head chef at Tom Conran's Cow Saloon Bar & Restaurant, Westbourne Park Rd, London, from 1997-2001.

In early 1997 she took over as head chef in the downstairs bar dining area and in February 1998, opened the upstairs Cow Dining Room. Responsible for the food in both areas, she quickly established the Cow on London's highly competitive food scene:

• In the Time Out Eating & Drinking guide 1999, she won the Critic's Number 1 Choice for pub restaurant.
• In 2000, the Cow Dining Room was nominated for the Evening Standard's Good Food Awards.
• In the AA Restaurant Guide 2000, she won 2 rosettes.

Caroline's guests at the Cow included: Madonna, Keanu Reeves, Robbie Williams, Joseph Fiennes, Tim Roth and Jarvis Cocker.

Caroline had previously worked with some of London's top chefs, including Richard Corrigan, at Searcy's Brasserie and Annie Wayte at Nicole's. She also worked at The Chiswick, 192, Launceston Place and Brasserie du Marche.

In 2001, Caroline moved to Sydney, Australia. Sugar Cube's current focus is on the Sydney market, but this will be expanding over time.

Caroline is available for media interviews. Please email for more details.

Sugar Cube has the best recipes and advice currently available to amateur chefs, budding gourmets and bon vivants, and we will continue to bring a range of great foodie content and services.