Eating out, Mediterranean style has made huge inroads into Australian menu choices over recent years. Restaurants serving Greek food have been around since the 1970s. But…
Year 1, Home Economics at Golden Grove High School, Adelaide… where I realised my passion was for cooking and not sewing, as my pencil case was…
“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…
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,…
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…
“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…
Chef Josh Moroney is particularly upbeat about 2021. He was promoted to senior Sous chef in December 2020. In double-quick time, too! Josh had only re-joined…
“The draw of the kitchen was where I saw my future”, says Matt Woodhouse, executive chef of Deli style Melbourne café, New Order in Prahran. It’s…
Attention Chefs: Want the chance to win a handcrafted chef knife? Click here It’s an outlook that perfectly chimes with the present challenging times. Plus,…