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Sean's Linguine with Lemon, Chilli and Parmesan by Sean Moran and Gabrielle Penfold
Perched on the shores of Bondi Beach, lives Sean's namesake restaurant where he transforms humble ingredients into unforgettable meals, making it a mainstay of Sydney's restaurant scene since it opened its door 30 years ago.
A focus on simplicity guides both chef Sean Moran and artist Gabrielle Penfold's creations.
Before embarking on her painting of Sean's infamous Linguine with Lemon, Chilli and Parmesan, artist Gabrielle dined with Sean at his seaside spot. In her piece, she invites you into that moment—the sweeping view of Bondi Beach, a jar of crimson chilli oil and freshly foraged rocket on the table.
Gabrielle’s work captures the calm of an unrushed beachside lunch at Sean’s, bringing the warmth and simplicity of the meal to life.
• One poster purchased = 4 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Melbourne studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost
All orders are packed and shipped worldwide from our Melbourne studio.
Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.
Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days
When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.
• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!
Collaborator
Sydney, Australia
Gabrielle Penfold
Artist
Gabrielle Penfold is a contemporary artist who works across different mediums, favouring oil paint and clay. She studied at Sydney's University of New South Wales COFA, graduating in 2016. Delighting in the simplicity of everyday objects evident in her still life painting and the quirky presentation of seafood and the dinner table. Gabrielle is an intrepid traveller particularly to places that are of the beaten track which informs and inspires her work.
Photo credit - Jay Patel
Sydney, Australia
Sean Moran
Chef
Perched on the shores of Bondi Beach, Sean's has been an icon of the Sydney dining scene for over 30 years.
Sean's knack for what he calls 'glorified home cooking', is transforming humble and simple ingredients into unforgettable meals, celebrating whatever is in season that week.
With its mismatches chairs, striped tableclothes and handwritten menus, Sean's retains a quaint charms that makes it feel like a treasured secret shared amongst locals. It's a place for unrushed lunches and elegant dinners set against the rhythmic waves and salty air of Bondi.
For every poster purchased,
we donate 4 meals to food banks
Printed in Melbourne on 135gsm Extract paper.
Made entirely from 100% recycled fibres.
Limited-edition artwork.
Created exclusively for Food for Everyone.
Taste For It
Sean Moran's Linguine with Shredded Rocket, Chilli Oil & Lemon
“I came up with this pasta recipe in the first dining room of the George Hotel, inspired by my first taste of rocket (arugula) while cooking in Italy in the late ’80s. The chilli oil has a deep, intense flavour from frying the garlic cloves in olive oil until deeply caramelised, while lemon juice lifts it up, with just enough starchy pasta water to emulsify everything into a perfect dressing. It’s one of those simple dishes that I continue to cook at the restaurant when regulars ask for it, and at home.” - Sean Moran Photo credit - Ben Dearnley
Juice of 1 lemon
180 gm rocket, shredded
100 gm finely grated parmesan, plus extra to serve
2 garlic cloves, crushed
400 gm dried linguine
For the chilli oil
1kg long red chillies, halved, seeds removed
2 litres olive oil
12 garlic cloves, sliced
Step 1.
For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.
Step 2.
Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.
Step 3.
Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and reserved cooking water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.
Step 4.
Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.
Sean Moran's Linguine with Shredded Rocket, Chilli Oil & Lemon
Prep: 25 MINS
Cook: 15 MINS (plus 1 hour for chilli oil)
Serves: Serves 4
Ingredients
Juice of 1 lemon
180 gm rocket, shredded
100 gm finely grated parmesan, plus extra to serve
2 garlic cloves, crushed
400 gm dried linguine
For the chilli oil
1kg long red chillies, halved, seeds removed
2 litres olive oil
12 garlic cloves, sliced
Method
Step 1.
For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.
Step 2.
Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.
Step 3.
Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and reserved cooking water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.
Step 4.
Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.
Marquee
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated
