Rivareno x Morgan McGlone: Bananas Foster, Chef Exclusive

Not your everyday bananas!

Our latest chef flavour is made of bananas foster plus buffalo trace bourbon, high altitude mascarpone, caramel layers and coconut pieces. 

The flavour was inspired by Morgan’s time living in the USA; ‘I’m an avid fan of Bourbon and have been collecting it for a long time now plus Banana is my favourite fruit to consume, and I love all things NOLA.’ 

‘I spent a big portion of my cooking career in the Southern states of USA. Even though Banana’s Foster is native recipe to New Orleans it is always featured often on many restaurants menus due to the Bourbon element of the recipe.’

Morgan McGlone is a third generation chef who is first and foremost, a food nerd. His favourite book as a child was a cookbook and he would make various dishes from it for his family with his dad providing encouragement from the sidelines. 

Starting out at culinary institutions in Sydney including Summit and Luke Mangan’s CBD Salt Restaurants, Morgan moved on and headed to the States where he started his own catering and chef agency in Los Angeles and New York. 

In 2008 he moved back to Sydney and opened his much-lauded french bistro, Flinders Inn in 2009. That same year he co-founded the award winning hospitality young guns group, TOYS (Taste of Young Sydney). Moving back to the States, Morgan spent several years working for Sean Brock at Husk in South Carolina, and then as Chef de Cuisine at Husk, Nashville.

Establishing the Sunday People Group in Sydney on his return, Morgan continues to give Sydney-siders great food, great drinks and a great dining experience. Morgan recently opened a wine bar in Surry hills called Bar Copains and is looking forward to a new concept in June in Potts Point- we are really excited to visit once it is open! 

See you in store between 8-14 May for a scoop of Bananas Foster.