Conversations

When I went into Gatherings, Alex apologised for the mess, saying it had been a big night the night before. It wasn’t messy and I loved the way Alex’s eyes lit up as he described giving over his space to Mitchell Teirney and Josh Hunter for their dinner: Know the whakapapa (origin/story) of your kai…

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Flip Grater is an impressive woman. She is an incredible singer-songwriter who has toured the world several times, she has produced four albums and an EP, with one of those albums produced in Paris, she has two cookbooks under her belt and with husband, Youssef has, perhaps most importantly created a beautiful little daughter, but…

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When I arrive at Prince Dining to talk to Executive chef Dan Hawkins, the dulcet tones of a jackhammer greet me and I’m pretty sure my face said it all. Sensing my alarm at competing with construction for a conversation, the lovely Prince Hotel staff took Dan and I up to one of their beautiful…

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Hamed Allahyari is a Persian chef with a heart for others and a soul-warming laugh. I went out to Sunshine Café in Sunshine the other day and spoke to the café’s other founder, Jen Morillac. Jen and Hamed wanted to run a place that could employ refugees and asylum seekers who have had difficult time finding…

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Eileen and I sit down to chat by the open sash window in Napier Quarter, the cute blue stone wine bar on the corner of Napier and Kerr Street. Afternoon sun is glowing on the buildings opposite and deliciousness wafts out from the kitchen. After the chat, owner Daniel Lewis helps style my portrait taking,…

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Maureen Andrews is one half along with Gary of the mother and son team behind Ostrich and the Egg, a South African eatery and bar in St Kilda. When you step through the door off Inkerman Street, you feel as though you are stepping into their home. Not surprising really, Maureen has always welcomed and…

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Mandacaru is a little bit of a different business model to the usual restaurants I visit. Chef and owner, Carla, is making delicious Brazilian dishes from a commercial kitchen just a little bit bigger than a shipping container out the back of an industrial-feeling complex in Port Melbourne. She feeds people through Menulog, Deliveroo, festivals…

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I first met Dave a couple of years ago when I went into Embla for a chat. It would have been one of the first conversations I did and I loved every minute of it. Back then, Dave was running between Town Mouse and Embla and doing an excellent job at both. Now he is…

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This was such a great chat. They are ALL great chats and I can’t even tell you how lucky I feel to be able to sit down with these chefs and just ask them anything I want to about their craft and things that occur to me mid-flight. Dan was so accommodating and really went…

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For the guests it feels like they are coming into our home. Like a French provincial little restaurant. And it’s a bit like a show. I’m just doing my thing. People feel like they are watching a cooking show. When you walk into Curly Whiskers in Brighton, it feels as though you are walking into…

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