Conversations
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Tim Young at Matilda
It’s the end of lunch service when I go into and there’s a lot going on as I perch at the bar and watch the pastry chefs putting up beautiful desserts. Tim arrives clutching tweezers and we embark on a fascinating journey from Hamilton to Melbourne to Holland and back to Melbourne. Awesome. Hi Tim,…
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Alicia Cheong at Heroes
I turn up to chat to Alicia before service at and the music is pumping. I suggest maybe turning it down so I can record the conversation, then realise that I sound like an old lady… That was so uncool of me to ask that! I came in for lunch a couple of weeks ago…
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Simon Moss at The Grosvenor Hotel
S imon Moss is an open-hearted chef who is not afraid of hard work. He believes it gets you places and a month in to his new position at has surrounded himself with good people so he can grow. That's awesome. Hi Simon, it’s great to talk to you. I’ve been reading about you and…
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Tong Li at The Cricketers
Tong Li grew up in China and wanted to learn how to cook Mexican food. So he packed his bags, bought a one-way ticket to Mexico, learned Spanish and cooking pretty much at the same time and has been cooking up a storm every since. Now he's at in Port Melbourne and boy does he…
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Sam Pinzone at Dandelion
Sam Pinzone and his food kept popping up in my Instagram feed and piqued my interest. Reading more about him, I was even more fascinated. At 29, having worked with the likes of Neil Perry, Jacques Reymond, received two chef hats and starting up his own consulting company, you've got to hand it to him,…
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Hayden McMillan at Etta
There's something very exciting about getting to follow a chef's trajectory at somewhat a close range. I spoke to Hayden McMillan very soon after he landed in Melbourne from New Zealand. Next minute, he's got his own place, and is garnering accolades from all over. Hayden's considered approach to running his kitchen and creating his…
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Bryan Nelson at Ciao Cielo
Bryan Nelson is living the dream. He loves nothing more than making people happy through his food and transporting them elsewhere. Now that he and partner, Kate, have opened in the beautiful heritage-listed former court house on Bay Street, his hard work and commitment to hospitality allow him more than ever to make that happen.…
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Masahiko Yomodo at Tetsujin & Rice Workshop
Masahiko Yomoda still loves cooking French food even though he is now cooking beautiful Japanese. He also loves making good food accessible to a wider dining public. He dreams of opening his own place one day and he's interested in bringing chefs together in community to share ideas and experiences. and are lucky to have…
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Domenico De Marco at Tipico
When I arrive at , Domenico is busy making pasta. Owner Andrea Da Como pours me a beautiful glass of Barbera and before I know it, I’ve embarked on a glorious ride of a conversation with Domenico, including a tour of the kitchen and some of the most wonderful descriptions of team work in the…
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Anthony Caruso at Osteria 20
Anthony has worked all over the city and in various suburbs over the course of his career and he thinks it’s important to understand your diners. While restaurants in the city can have a different crowd through the door every night and are after that one-off experience, neighbourhood restaurants have to cultivate their community and…