“Never stop learning!” Not only the best advice to offer a young chef starting out. But also sage words from Arkin Barretto, who serves up an…
Matt Smith loves people who “appreciate a good meal!” In particular, “how much a good dish can impress someone, and stays in their memory”. At 23…
Ingredients 1.4 kg (3 lb 2 oz) boneless chicken thigh or chicken merrylands 2 tablespoons olive oil 5 shiitake mushrooms, sliced in half 5 shimeji mushrooms,…
It’s not every day that the position of head chef at Gerard’s Bistro in Fortitude Valley is presented. And Jimmy Richardson is still coming to terms…
Head Chef of Lotus Dining Group, Steve Wu oozes passion, precision and most importantly, patience. When he’s not spending his time spotting sous chefs with potential…
Every single ingredient at Lover is handled with reverence and passion. With his distinctive combination of science, art and technology, head chef Paul Turner transforms the…
“Love for making people happy with food”. No ordinary inspirational quote. But the exuberance of a boy helping out in his parent’s kitchen. Today, chef Liam…
It’s not often that Life On The Pass might get to hear a chef say the kitchen is the only place they “truly feel calm”. But…
“I’ve got a head full of broken biscuits & I love it!” This witty expression, known as a ‘Seanism’, personally describes Sean Connolly: “I’m so busy…
Mark took an irregular path to becoming a chef. Initially a gold mine electrician, he discovered his passion cooking – when he helped out at a…