Conversations
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Adrian Li at Tokyo Tina
Adrian Li has been cooking a relatively short time and yet he has certainly made his mark in the Melbourne food scene. Executive chef of Saigon Sally and Tokyo Tina, he has his work cut out for him, but he always takes time with staff meals and has a lovely approach to starting service with…
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Andy Hearnden at St. Ali
Andy Hearnden is an ex-pat Kiwi who was in London at 20, head chef by 23 and is now juggling an executive chef role at i with consulting overseas, dog-walking and keeping his finger on the fast-beating pulse that is Melbourne's food scene. I read that you were born with a knife in your hand,…
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Kelvin Shaw at Altair Restaurant
Kelvin and his wife, Michelle, run in Warrandyte, just a little drive from the city and right on the doorstep of the Yarra Valley. Kelvin describes his food as modern Australian with a twist; he uses native plants and spices to add that something extra and also to acknowledge and connect with the land he lives…
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Peter Roddy at Noir
Peter Roddy is one of those incredible chefs who has been working in restaurants since he was 14 years old and still exudes passion and delight at cooking. Having spent his formative years working with the likes of the Roux brothers, Gordon Ramsay and Terence Conran, Peter has earned success in every restaurant he has…
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Dave Verheul at Embla
Dave Verheul has a way with food that makes you at once raise your eyes in delight at the cleverness of it as well as just sink down into the lovely, cosy deliciousness of it. Now dividing his time between The Town Mouse in Carlton and in the city, Dave makes it all seem effortless. …
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Greg Feck at Vaporetto Bar and Eatery
Walking into in Hawthorn is like walking through a little portal to Venice. Greg Feck and partners, Kim Coronica, Stephanie Edgerton and David Wickwar's love of Venice is clearly evident from the restaurant fit out to the menu. Greg describes running Vaporetto as not really work, but a "love affair." I think that's pretty much the best description I've heard.…
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Mike Patrick at Fancy Hank’s
Man has been cooking with fire since man first started cooking, but Mike Patrick really knows how to cook with fire and how to use smoke to his advantage. Now enjoying a fancy new art deco venue on Bourke Street, he and his team show us what barbecue is all about. You’ve been cooking for…
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Greg Hampton at Charcoal Lane
Greg Hampton is passionate about cooking with native ingredients from Australia’s own backyard. He also loves sharing his knowledge with others. Enter , Fitzroy’s thriving social enterprise restaurant offering a fine dining menu made up of of ancient and arcane Indigenous nuts, fruits, meats and sea creatures where Greg has been Executive chef for the…
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Joel Alderson at One Eleven, Hotel Windsor
Joel and I sat down to tea from silver pots in the large and very fancy dining room at in the city. It is a very different environment to other restaurants Joel has cooked in, but he continues to bring his care for ingredients and flavour to every dish and has changed the offering, while…
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Rogelio Almanza at Souk
Behind 's Middle Eastern menu is Mexican-born head chef Rogelio Almanza, who has recently settled in Melbourne after living and working in Mexico and Japan for the last ten years. Almanza is trained in many cuisines including Japanese, Italian and French. But training aside, Rogelio has the love. And that makes all the difference. How long have…