With a career that has already taken him to Italy, New York and London, Mr Saxby is now the executive chef and part-owner of Osteria Di Russo & Russo restaurant in Sydney.

He went to school with club member Ben Stephens, who loved the food at his restaurant so much he invited him to come and cook for one of the club’s monthly dinners. Scott Taylor of Al Dente and his team offered to lend a hand. 

Mr Saxby said he has known Mr Taylor since his days of working at Restaurant 9inety 2wo in the early 1990s.

They prepared a fabulous meal of Wagyu Bresaola, Bagna Caoda and pickles, Fregola pasta with blue swimmer crab, corn, almonds and brown butter, slow-roasted dry aged lamb rump and celeriac with puffed spelt and hazelnuts for texture, followed by flavours of tiramisu for dessert. 

“Clubs like this are a great way of introducing people to good food matched with wines,” Mr Saxby said. “I try to introduce them to ingredients they might never have tasted.”

He said he loved having the young kitchen staff working with him.

Mr Saxby said it was important for young up-and-coming chefs to watch other people’s food being prepared and he was happy to share his recipes and knowledge.