Conversations
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Donovan Cooke at Ryne
The salmon I had for lunch at was the best thing I've ever eaten. No joke. Every mouthful was eye-closingly good. You know when you see a really good film and it ends and you just want to hold that feeling in your heart for a little bit longer? That's the feeling I had eating…
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Julian Chew at Slideshow Burgers
The pursuit of a home-cooked meal was what got Julian Chew into hospitality and now he's all about luring people away from their own kitchens to eat Sideshow Burgers. Julian you have really achieved a lot over various different areas. It’s impressive. You trained as a chef but you also have a degree in Interior…
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Dario D’Agostino at Stretched Pizza
An Italian chef opening a pizza joint doesn't seem that unusual a concept, but when that Italian is Dario D'Agostino, responsible for and , and a whole lot of other far more quirky projects, you're in for quite the ride. Dario, you’ve been a chef for about 20 years now? Yes, I started when I…
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Luke Headon at Collins Quarter
C's new head chef, Luke Headon on loving his dehydrator, ageing duck and putting as much of himself on the plate as possible. Luke, I've just been reading about you and I have so many things I want to talk to you about. I really love that you want to have a sustainable and zero…
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Graham Hill at Smithward
A visit to is like going through the wardrobe in The Lion, the Witch and the Wardrobe, but without all the coats to push through to get to the magical place. Graham Hill and Georgina Russell have managed to distil the very essence of the neighbourhood bars of Paris and Madrid and brought them to…
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Gomez Braham at Archie Green
Gomez Braham is a practical man. While acknowledging that chefs’ whites do look good he has also been in the game long enough to know the reality of chefs’ whites which hardly ever remain white and need to be ironed before every service to keep them looking good. Gomez’s team at wear black t-shirts; they…
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Peter Jo at Shik
Peter Jo, or Kimchi Pete as many people know him, has done the hard yards, earning his stripes in all facets of the hospitality industry, while at the same time distilling what it is he really wants to offer. He's close now that he has opened his own place, Shik, in the city. Chatting to…
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Lloyd Kembrey at The Cornish Arms
T in Brunswick has a beautiful new rooftop bar that boasts views out across the city skyline and a gloriously inclusive menu that will bring smiles to vegans and meat-eaters alike. Chef, Lloyd Kembrey likes to riff on some pop culture "favourites", doing his own versions: Vegan Mac Daddy is a big hit, as are…
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Andy Harmer at Pascale Bar & Grill, QT Melbourne
Newly appointed Executive Chef of Andy Harmer's eyes light up when he talks about ideas for dishes, his rooftop garden, and sustainable cooking. Harmer initially trained at Paul Heathcote Lancashire in England, before working at wonderful restaurants around the world, such as Les Crayerers in France – a two Michelin Star restaurant; and more notably,…
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Alejandro Saravia at Pastuso
Alejandro’s love of cooking and enthusiasm for life is palpable. When you listen to him, you get the feeling that it really wouldn’t have mattered what he did, he would have embraced it. Except, for Alejandro, he had to cook. Now, he not only cooks, but he shares his passion with his team at ,…