Jack Alexander and Lily Davies know that a memorable meal has as much to do with the company as what's on the plate. Through Pomme, their Sydney-based catering and events business, the pair create gatherings centred around the simple pleasure of sharing a table. Inspired by family meals, neighbourhood cafés and long afternoons spent eating with friends, their cooking is seasonal, unfussy and full of flavour. From freshly shucked oysters by the beach to a perfectly roasted chicken with all the trimmings, everything they do is designed to spark conversation and keep people lingering long after the plates are cleared.

10 ingredients you always have in your fridge.

Fish sauce, wholegrain mustard, Heinz Ketchup, anchovies, capers, champagne, a hard cheese, herbs, hot sauce, salted butter (in and out of the fridge).

What is your most memorable dining experience?

Our most memorable are the most laid back. The first that comes to mind is fresh prawns and shucking oysters at Ben Buckler after a week of events, paired with a textural white from Fell.

What influenced your love of food?

Lily: Growing up in a house that was always hosting both friends and family, we were never short on food, and everyone was welcome at the table. Mum was a trained cook, so it was always effortless but full of connection and fun.

Who is the best cook you know?

Jack: My Nan – to this day she is still the best I know. At the ripe old age of 84, she regularly attends cooking classes in the rural French town where she lives.

Who is on your dream dinner party table? 

Jack: Louis Theroux, Liam Gallagher, Kate Moss.

Lily: Angela Harntnett, Jessie Ware, Bill Nighy.

Share the menu of your last supper

Jack: Garlic mussels on toast, followed by a rib-eye with a béarnaise sauce and the best roast potatoes you've ever served me, washed down with a crunchy green salad. Finishing with a lemon tart and crème fraîche.

Lil: Fresh prawns with my Mum's marie rose and lemon. Next up is a tomato and fennel poached fish with a crispy chili oil. And to finish off, a palate cleansing coconut sorbet and shortbread biscuit.

What is your favourite vegetable?

Fennel and leek.

Top five favourite places to dine?

Sean’s (Bondi), Tuba Club (Marseilles), Sargasso (Margate, UK), Porcine/L’Avant Cave (Paddington), Ho Jiak (Haymarket).

Pomme Table's recipe for blackened chicken, miso corn and tarragon with a garlic butter flatbread

There are countless roast chicken recipes out there, but often it’s the simplest ones that do the trick. This version has been on high rotation in each of our kitchens. It's simple, light, and deeply comforting. Miso does a lot of heavy lifting, adding a healthy dose of umami, while fresh corn adds a nice sweetness. Tarragon, one of our favourite herbs, is unassuming and often overlooked, but always leaves people wondering about that extra layer of flavour.

Ingredients

Serves 4-6

For the chicken:

• 1 large spatchcocked chicken (approx. 1.5-1.7kg)
• 100g high-quality, room temperature salted butter
• 1 tbsp Dark Miso
• 1 garlic clove crushed

For the corn:

• 3 medium banana shallots, diced
• 3 garlic cloves finely, sliced
• 3 corn cobs
• 300ml water
• 150 ml cream
• Zest of half lemon
• 1 bunch chives, finely chopped
• 1 bunch tarragon, roughly chopped

For the flatbreads:

• 100g high-quality, room temperature salted butter
• 1 cup Greek yoghurt
• 1.5 cups self-raising
• pinch of salt
• 2 crushed cloves garlic

Method

1. In a mixing bowl, combine the yoghurt, flour and salt until the dough comes together in a ball.
2. Lightly flour a surface and knead until no longer sticky – add flour as needed.
3. Portion out into equal sized balls; this should make around six and cover with a tea towel (this can be done in advance).
4. Take chicken out of the fridge an hour before cooking.
5. Pre-heat oven to 220°C degrees fan-forced.
6. Combine the miso, garlic and unsalted butter in a small bowl.
7. Carefully separate the chicken skin from its breast and spread 2/3rds of the miso butter under the skin, covering as much of the breast as possible.
8. Roast chicken in oven for approx. 45 mins, basting regularly.
9. For the corn, in a heavy based pan sauté shallot in extra virgin olive oil on a medium heat, add a pinch of salt and stir regularly to avoid colour.
10. Once softened add sliced garlic and sauté until fragrant.
11. Add the remaining miso butter, the corn and a pinch of black pepper (no salt; the miso is enough).
12. Cook for 5-10 minutes to slightly soften the corn before adding water.
13. Let the water reduce for a further 10 minutes before adding the cream and leave to simmer for 5 minutes (careful to not let it boil).
14. Season to taste and finish with lemon zest, chopped chives and tarragon.
15. Once the chicken is cooked, allow to rest for at least 10-15 minutes before carving and prepare the flatbreads.
16. Mix softened butter and crushed garlic in a small bowl.
17. Flatten the dough balls into palm-sized pitas.
18. Heat a large frying pan on a high heat, add a touch of olive oil and cook the flatbreads for around 2 minutes on each side.
19. When coloured, remove from the heat and brush over garlic butter.
20. Spoon corn into serving dish along with the chicken and any resting juices, and sprinkle chives on top and serve with a cheek of lemon and your flatbreads.

Tips and tricks:

• Try cooking the chicken in a pizza oven, it adds a beautiful char but needs a little less time.
• Resting your chicken is essential to ensuring a juicy bird.
• Serve with a crunchy bitter leaf salad and a punchy vinaigrette. It’ll help cut through all the savoury umami flavours.