Conversations
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Michael Smith at Hubert Estate
When I spoke to Michael Smith for a Broadsheet article about Hubert Estate in the Yarra Valley, I knew I needed to hear more. Michael has worked at a number of excellent places over the years, including Jacques Reymond, Tonka, Mamsita, and the way he talks about the food he is putting up at Quarters…
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Angus Brown at Arepa
I recently had a chat to Angus Brown, one of the co-founders of Arepa (Ah-re-pa), a brain drink from Aotearoa, New Zealand. This is the third in a series of special edition features showcasing New Zealand suppliers and producers to celebrate the launch of New Zealand Trade & Enterprise's 2022 Made with Care campaign in…
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Khristina Mulyono at HER
Khristina Mulyono didn't always want to be a chef but when she moved to Melbourne from Indonesia, studying was a way in. She already had a degree in English Literature and a teaching career under her belt so she thought, why not try something else, and embarked on a career as a pastry chef. From…
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Sarah Bonoma at Dancing Sands Gin
Today I'm talking to Sarah Bonoma from Dancing Sands Gin in Golden Bay, Aotearoa, New Zealand. This is the second in a series of special edition features showcasing New Zealand suppliers and producers to celebrate the launch of New Zealand Trade & Enterprise's 2022 Made with Care campaign in Australia. A global initiative designed to…
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Huw Kinch at Pyramid Valley Vineyards
Today I'm talking to Huw Kinch, Winemaker and Estate Manager at Pyramid Valley, a biodynamic winery in beautiful Waikari, North Canterbury in the South Island of New Zealand. I usually speak to chefs but I'm doing a series of special edition features showcasing New Zealand suppliers and producers to celebrate the launch of New Zealand…
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Hugh Sanderson at Custodian Kitchen & Bar Savarin
I first met Hugh Sanderson when I was writing about Bar Savarin, a very lovely wine bar which he recently opened with a gun hospo crew in Cheltenham. I loved the way Hugh talked then about the idea behind Savarin, which comes from French writer of gastronomy, Jean Brillat-Savarin who said, 'To invite people to…
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Matt Lambert at The Lodge Bar & Dining, Brisbane
Matt Lambert is a breath of fresh air. For all his accolades, awards and success, he's very down to earth and open. It helps that he has retained an excellent kiwi accent. At least, it helps for me. Matt is one of those chefs who always knew thats what he wanted to do. At 11…
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Remya Geminiani at Ned’s Bake
Ned's Bake had me at their "local European" branding. I think it is the French teacher in me. So then I was flicking through their Instagram and saw a lovely photo of Ned with head chef, Remya creating the week's dinner menu together at Middle Park. They have their arms around each other's shoulders and…
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Laurie Faget at Tapenade
Given that I love all things French and that I am particularly enamoured with the south of France, having lived there for a year, you can imagine my excitement at going to Tapenade to talk to Laurie Faget. Laurie and her fiance, Kevin Chassagne opened Tapenade in July last year having created a very provencal-feeling…
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Roger Lu at Laurus
Today I'm chatting to Roger Lu at Laurus in Carlton. I first met Roger last November when I wrote about Laurus for Broadsheet. Laurus is a sleek and sophisticated modern Chinese restaurant which was just about to open. I went down to Carlton after teaching all day at school to meet owner Boyang Fu and…