Lara — plating in the kitchen, at rest with a cup of tea, and pouring olive oil
My story

Meet Lara.

Italian genes. English wit. Brazilian warmth. A kitchen in Portugal.

Lara in chef whites holding bowls of fresh greens in the garden
The short version

Some families hand down heirlooms. Lara's handed down appetite.

The name on her heart — Bisoni — is her Italian father's. The rest of her is gloriously complicated: English mother, born and raised in Brazil, married to a New Zealander, with kids with Australian passports. Where she's from is complicated, but what she cooks isn't.

Everything is seasonal, market-first and made entirely from scratch. Sometimes she swears, sometimes she drinks wine, sometimes she dances. But the night is never about her: it's about your table, your people, and the ordinary evening she quietly turns into the extraordinary one.

Lara's food, is a bit like her - a little bit healthy and a little bit naughty.

The route here

Four countries, one philosophy

Brazil

Where food meant people

Born and raised in Brazil, in a melting pot of cultures — big tables, loud lunches, and the early lesson that a meal is never just a meal.

London

Where hospitality became craft

Years managing great restaurants — the other side of the pass. That's where she learned the truth most chefs miss: how people feel is the real menu.

Lord Howe Island, Australia

Where the sourdough started

Cooking at one of Australia's most-loved island lodges — and running her own sourdough micro bakery. The starter was smuggled to Europe through customs. Not metaphorically. True story.

Sesimbra, Portugal

Where it all came together

Market mornings, Arrábida views, fluent Portuguese and a table that's always ready for more people. It's unapologetically European, Portugal is where its at.

Market cherry tomatoes and garlic in the pan

Market first.
Menu second.
Always.

Pull up a chair.

Villas, retreats, events, boats — or just very good bread.

Say hello