“Representing the Mediterranean… with Australian produce in a sophisticated environment”. Nicholas Deligiannis, neatly summing up his unique ‘fusion’ of classic and modern cooking techniques, influenced by…
Chef Nelly Robinson tells a story with every degustation. And Nelly’s latest, the Great British Menu, brings the UK to Sydney’s doorstep with a bill of…
Originally from Kent in the south east of England, Benjamin started his cooking career later than most. Trained as a manufacturing engineer, he began travelling throughout…
In Michael Harrison’s heart, food has always been number one. Currently head chef at Pretty Little, Michael cooks with confidence and creativity and always features Australian…
Born in Melbourne with Italian parentage, from the age of four David helped his mother Nicolina roll pasta, make tomato sauce and cure salami. Those formative…
Looking back over her many impressive career achievements in hospitality, multi-award winning Telina Menzies has a modest take, “They say if you love what you do,…
Ingredients 12 prawns, peeled and deveined 3 tbsp of coconut oil 1/4 tsp fenugreek seeds 1 tbsp of ginger, julienned 1 tbsp of garlic, finely sliced…
Nationally, the hospitality industry is facing a workforce shortage. This scarcity of staff is a chronic problem, with COVID-19 adding an acute strain. Chronically, there has…