Take a Table by the River with chef Dietmar Sawyere

Berowra Waters Inn dining comes to you

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Table By The River by Dietmar Sawyere

Table By The River by Dietmar Sawyere


Internationally acclaimed and award winning chef Dietmar Sawyere has been a driving force behind the evolution of Australian restaurants and cuisine since arriving in Melbourne in 1988.

Swiss-born Sawyere comes from a family of restaurateurs and has been involved in preparing and cooking the highest quality of food since the tender age of 14. At just 19 years old he was named Young Chef of the Year in London by The Culinary Academy and the Savoy Company’s Best Young Chef in 1982.

Sawyere is currently executive chef and director of Berowra Waters Inn and Ad Lib Bistro in Sydney. His innovation and expertise has been internationally recognised, garnering numerous awards from early on in his career.

Sawyere has owned and worked in many fine restaurants here in Australia and internationally, and began his culinary journey in Australia as executive chef of Le Restaurant at The Regent of Melbourne in 1988. During his reign there he took out every major restaurant award including the coveted Good Food Guide Award. He has been using the sous-vide technique since the 1980s.

In April this year, Dietmar closed his Sydney dining icon Forty One Restaurant. During Forty-One’s seventeen successful years the restaurant won over 45 Best Restaurant and Wine List Awards.

Dietmar’s latest venture Ad Lib Bistro opened in April this year in Pymble on Sydney’s North Shore. A second Ad Lib Bistro will open in Double Bay.

Dietmar is constantly in demand for guest chef appearances in Australia and internationally. He was an inaugural member of Singapore Airlines International Culinary Panel alongside 3 star Michelin chefs, Gordon Ramsay and George Blanc, New York’s David Burke and San Francisco’s Nancy Oakes.

Table by the River is his first book. In it he provides recipes for those who love to cook – at every level of expertise – which are clearly explained and able to be enjoyed as a meal or as a series of tasting dishes.

Sawyere is fluent in three languages – English, German and French. While he is an avid reader and skis at every opportunity, his real passion continues to revolve around food – its creation, taste and design. His 900 plus library of cookbooks attest to that.

In Table by the River his deep culinary understanding combines with innovative and classic cooking techniques to create food full of intense flavours and textures. The chapters follow the stages of a meal, and each presenting a new course from the amuse gueule ‘taste tickler’, through crustaceans, vegetables, fish, soup, poultry and game birds and meats to cheese, desserts and petit fours.

Sawyere offers helpful notes on a good wine match for most of his dishes. Throughout Table by the River he muses on his life in food, the workings of a restaurant, from the wait staff to food critics, and the experiences that lead him to Berowra Waters Inn – a true destination restaurant which can only be reached by boat.


Recipes include Dietmar’s Chilled Vichyssoise with Osceitra; Caviar and Beignets of Oysters; Buffalo Ricotta Spinach Ravioli, Sage Butter and Wood Mushrooms; Oriental Duck Consomme; Roast Duck Sang Choi Bau and Roasted Lobster Stuffed Chicken Wings.

Other recipes we like: Mud Crab Mezzaluna, Native Pepper Paste, Sweetcorn; Slow-Cooked Ocean Trout, Sweet Green Peas, Pig’s Trotter, Smoked Eel; Potato, Leek and Truffle Soup; White Chocolate Panna Cotta, Black Olive Caramel, Poached Pear; Lemon and Lime Tart, Candied Eggplant, Basil Gelato.


Table by the River by Dietmar Sawyere is published by New Holland Publishers (Australia) Pty Ltd (Sydney NSW 2010; hc 272 pp) and retails for RRP A$49.95.

VisitVineyards.com and WinePros Archive subscribers and Members can purchase Table by the River from our book partners SeekBooks at 12.5% off RRP here (postage extra).


Update July 2012: Sadly, the Berowra Waters Inn has now closed, along with Ad Lib Bistros in Pymble and Double Bay.



  • Sydney (NSW)

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November 05th, 2010
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