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Murat Ovaz at Yagiz
Murat Ovaz is to the kitchen what a maestro is to music. He is passionate about bringing his interpretation of Turkish dishes to the South Yarra dining public, and equally passionate about bringing people together for a night of wonderful food, wine and atmosphere at Yagiz. If the beetroot and ginger ice cream I sampled…
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Maria Kabal at Añada
I walked into in the middle of a photo shoot of some of the dishes on head chef, Maria Kabal's new menu. The dishes looked incredible. Having worked in the Gertrude Street Kitchen over the past three years, she recently stepped into the head chef role and now leads an all female kitchen creating delicious…
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Tesha Borin at Buku Cakery
Tesha Borin is championing the cause for vegans, vegetarians, and those with food intolerances. Having trained as a chef and worked for the likes of Ian Curley, she has now teamed up with her mum to create Buku, the cakery providing delicious clean treats for those who previously would have had to go without. Hi…
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Yannick Beaucaine at A Girl Called Jayne
Sitting chatting to Yannick Beaucaine in the window of , it was hard for me not to have flashbacks to my stint as a waitress there when it was Elwood icon, The Turtle Cafe. But as hilarious as some of those memories are, they were quickly eclipsed by Yannick's enthusiasm for hospitality and this new…
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Mario Manabe at Hana
Born in Honolulu and raised in Pearl City, with a couple of sojourns in mainland USA, Mario Manabe really cares about the food he is putting up. He has created a menu for that follows the seaside theme, focusing on raw seafood and using native Australian ingredients including salt bush, finger limes and lemon myrtle.…
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Christy Tania at Glacé
Chatting to Christy Tania at her artisanal ice cream store, , in Windsor was up there as the most stimulating 16 minutes I have ever spent. Sparking with ideas and with a yes-to-everything attitude, Christy is inspiring, not only for her incredible way with desserts, but also for her thoughtful articulation of women in industry…
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Gerard Curto Rodriguez at Bohemian Bar and Restaurant
Having worked at two of the world's finest restaurant, El Bulli and El Celler de Can Roca, Gerard Curto Rodriguez came to Melbourne a year ago, armed with a wealth of culinary knowledge and the desire to learn even more. When did you become a chef? I started when I was 18 years old. I…
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Tyler Preston at Dr Morse
Tyler Preston is the epitome of hospitality. We first met him when we were checking out the Sunday night barbeque at Dr Morse. He could see we were wondering what it was all about and strolled on over and started chatting. That’s what you want in your local bar; good food and drink and people…
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Gabriel Alonso at Juliet Melbourne
Talking to Gabriel Alonso, you can feel his love for hospitality, food and the people he works with and cooks for. After our chat he took me on a circuit of so I could appreciate the dry ageing beef cabinet and the charcuterie larder which looked like a shrine to all things cheese and cured…
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Tony Moss at Sagra
With a raft of awards and experience that belie his years, Tony Moss is a passionate and creative chef whose belief is that if you’re going to put your name to something, you should do it well. He certainly lives and breathes this ethos and you can taste it in his new incarnation at Italian…