Co-owner and executive chef at Redbird Chinese, Hamish Ingham, tells us about returning to his love of cooking Chinese cuisine, his favourite food combination and who…
Daniel Garwood, chef at 2 Michelin starred restaurant, Atomix No. 8 in New York, has had a diverse career so far. He’s grabbed every opportunity that…
The ‘fiery’ theme is centred around grill-driven flavours in particular, intensifying the taste of the dishes over charcoal, smoke and flames. Nabil believes this is the…
Winner for Queensland chef of the year 2023, Tom Hitchcock shares with us his worst day ever, how he was first inspired working by Peter Kuruvita…
Award-winning executive chef Ben Devlin talks to us about what his last meal would be, his favourite flavour enhancers and how he’d like to share fish…
Creative and dynamic head chef Michael Lee feels fortunate for the job he has running the Chef Hat award-winning kitchen at Potager – A Country kitchen.…
Working his way up in the chef’s world, Ryan has honed his skills through a diverse and dynamic culinary career that has taken him from Singapore…
Ask Longshore Head and Co-Owner chef Jarrod Walsh about his approach to cooking and he’ll tell you it’s all about freestyling and breaking the rules. “If…
Executive chef and owner of The Flackyard, Nikholas Flack, tells the story behind the name, the secrets of his bush beer and balancing family life. It…
Brendan Owens was perhaps destined to take the sweet path in restaurant kitchens initially, including at Perth restaurant Rockpool Bar & Grill, having a grandfather as…