Dan Pepperell
Dan was working as a dishwasher in Cronulla when he sent in a childhood photo of himself making sushi, to answer a job ad by Tetsuya.…
Monthly Archives: March, 2021
Emma McCaskill
Emma’s almost 20-year career reads like an impeccable pedigree. Leaving her home city of Adelaide at age 18, Emma completed an apprenticeship in Melbourne at Ezard…
Alanna Sapwell
Clever and thoughtful are some of words used to described Alanna Sapwell’s cooking. Her emphasis on ethically raised and sourced produce, which supports Australia’s farming industry,…
Chef James Green committed to keeping seafood options sustainable and crowd pleasing
Creating “sustainable” sea food menus – is a big focus of concern for James Green, Head Chef at North Bondi Fish, high-quality seafood eatery, overlooking Sydney’s…
Celeriac croquettes
Ingredients 200g of Maris Piper potatoes, peeled and chopped into large dice 400g of celeriac, peeled and chopped into large dice 20g of plain flour, plus…
Chef Andrew Tranter – Classic cooking viewed through a modern lens
“Putting as much flavour on the plate, using classic techniques of sweet, salty, sour, bitter… and umami”, is, says Andrew Tranter, “definitely” his food philosophy. Adding…
Australia the 2nd Largest Meat Consumers – Carbon Footprint Challenge
Australia 2nd Largest Meat Consumers: Carbon Footprint Challenge The food you eat directly relates to your ‘carbon footprint’. Your carbon footprint is defined by the World…
Australian restaurants post Covid menu and service innovation bounce back
Restaurants adapt to rise in health and wellbeing menu choices “Looking forward with confidence”, is a common theme highlighted by Life on the Pass ‘Featured Chefs’…
Indigenous Australian food one of today’s hottest trends
Wattleseed and thyme ‘damper’ – bread handmade by Aboriginal women – followed by quince and lemon myrtle syrup cake… “Indigenous Australian food”. It’s one of today’s…