He’s the man who turned custard into an art form with his passion for Australian produce and deep respect for local ingredients, now ready to transform Brisbane into a culinary hot spot.
Josue Lopez’s wattle seed custard, Daintree chocolate and vanilla curd dish gives me a thrill each time I see it. Every plate is a work of art, a salute to your taste buds. It is one of GOMA’s signature dishes.
Visit eatdrinkandbekerry.net to find out where Josue is heading to next.