Benjamin Smith
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…
Author LOTP
Michael Harrison
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…
David Dellai
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…
Exec Chef Telina Menzies: “Best food is shared amongst friends or family, creating memories”
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,…
Malabar Prawn Curry Recipes
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…
The hospitality industry is facing a workforce shortage.
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…
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.…
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…