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Australian chef Skye Gyngell is also Vogue’s food writer as well as a regular contributor to The Independent on Sunday Review. Her first book, A Year in my Kitchen was published in 2007 and has been well received. She worked at leading Sydney restaurants before moving to Paris to train at La Varenne, later shifting to London to work at the French House and then at The Dorchester under Anton Mosimann. Before joining Petersham Nurseries Café, she cooked for many high-profile private clients. At the Nursery, owned by Gael and Francesco Boglione and located at the foot of Richmond Hill, Gyngell has gained a reputation for using native produce at its seasonal best. The menu changes weekly and features herbs, salads and fruit from the walled kitchen garden at Petersham House.