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Morgan Williams at Chikim’s Kimchi
My friend Morgan is an absolute star. He does a lot. So much. An absolute ideas man and entrepreneur, and if you follow him on the socials, which you absolutely should, it is one great idea after the next. Morgan was the co-producer for many years on the wildly successful New Zealand childrens program, What…
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Diego Cossio at The Dining Room Lance More Lindenderry Red Hill
Inspired by his father's cooking and baking and by the food his grandmother made, Diego Cossio started his journey to become a chef in South Africa where his family had moved and he made sure he did his internship at the top restaurant in Johannesburg. Throughout his career, ambition, and a drive to be better…
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Srishti Godbole at Maximilian’s Restaurant
Srishti Godbole is the third contestant I have spoken to from the recent Pacific Region San Pellegrino Young Chef Competition, and I was excited to hear about her dish and to hear more about her journey as a chef. Srishti grew up in Mumbai and credits her great grandmother and her mother for her love,…
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Salvatore Giorgio at Marnong Estate
What an absolute delight to have my 300th Conversation with a chef with Salvatore Giorgio at La Vetta at Marnong Estate. I have been wanting to chat to Salvatore for a while now, ever since I met him at Bar Bambi in the city and this conversation was even better than I had hoped. Salvatore…
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Robin Wagner at Pacific Region S.Pellegrino Young Chef Winner
Josh Niland described the dish Robin Wagner presented at the Pacific Region S. Pellegrino Young Chef competition as, "the best dish" he had tasted this year. Another judge wanted to lick the plate clean. The dish was simply called "Smoked Celeriac with Granny Smith Apple and Crispy Taro," and it won him the Regional Finalist…
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Jackson Mehlhopt at Tussock Hill Cellar Door and Winery
Jackson Mehlhopt is head chef at Christchurch's Tussock Hill Cellar Door and Winery and this year he was a regional finalist in the S.Pellegrino Young Chef Academy Competition. The Competition is a global annual event to support young chefs and their personal vision for the world of food, demonstrating how food can have a positive…
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Joel Alderdice at TarraWarra Estate
Joel Alderdice grew up in Badger Creek in the Yarra Ranges and completed his apprenticeship at TarraWarra Estate under chef Robin Sutcliffe. Having completed his training and won Best Apprenticeship of the Year, Robin encouraged him to broaden his horizons and move to the city to check out some other venues. He certainly did that,…
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Scott Huggins at Magill Estate
Scott Huggins is mates with two of my favourite chefs, Scott Pickett and Dan Hunter and is, himself one of Australi'as top chefs. Scott told me that he has always loved eating and cooking and once he had decided to pursue cooking as a career and was accepted as an apprentice, he felt super excited…
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Thays Zukas & Suzan Almeida at Bossa Nova Cafe
Bossa Nova is a colourful cafe in Carlton where owners Gabriel and Gabriela Gebaile are serving up food that will remind people of the food back home in Brazil or introduce people to Brazilian flavours if they haven't tried them before. I wrote about them for Broadsheet when Bossa Nova first opened, and I was…
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Luke Farrell at Bakers Delight
Luke Farrell loves being a baker. I find it intoxicating to talk to people who are so passionate about what they do. Luke is the Product Development and Bakery Support Manager at Bakers Delight. My favourite bread ever (apart from a baguette bought from a boulangerie IN France) is the Cape seed loaf from Bakers…