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Kam McManamey at Rock Sugar
Kam McManamey has become something of an expert chilli wrangler. He can do things with Thai flavours that are rarely seen outside Thailand and he does it with style. Having previously strutted his stuff at Botherambo and BangPop, his focus at the relatively new Rock Sugar in South Yarra is on the street food of Isaan…
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Thi Le at Anchovy
Thi Le is my favourite chef. Her way with flavour is astounding. Eating at her restaurant, Anchovy, is like embarking on a voyage of discovery where every dish that arrives on your table is your new favourite. Thi is also co-founder of The Dinner Project, an Australian not-for-profit venture, raising money for charities through dinners created by…
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Michael Slade at The Northern Git
Michael Slade loves being a chef. After chatting about his culinary journey, he cooked up a feast for me and the photographer, Juan. “How will you have an understanding of who I am and what my food is about, if you don’t taste it?” he asked. How long have you been cooking? Jeez. I was…
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Hayden McMillan at The Roving Marrow
Brainchild of Head Chef Hayden McMillan who crossed the ditch from Auckland and joined forces with Sydney restaurateur, Darran Smith, The Roving Marrow offers fine dining yum cha and promises something just that little bit different. Hayden chatted to me just three months after he arrived and explained the concept and talked to me about his…
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Nicky Riemer at Union Dining
Nicky Riemer was in her element at Union Dining. Running her own kitchen allowed her to bring together all the flavours she loves and memories of other great dining experiences she has had and share that with her diners. Unfortunately as is with the way with all good things, after five years of goodness, Nicky…
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Adam Liston at Northern Light
The kind of food Adam Liston served up at Northern Light is the kind of food he likes to eat himself; Asian flavours done well. Adam has now returned to his home-town, Adelaide, after a decade of perfecting his Asian Barbecue skills and bringing great yakitori to the people. You started cooking at 15. Was that’s something you fell…
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Bruno Carreto at Los Hermanos
Born in Mexico City, Bruno Carreto moved to Melbourne when he was 9 years old. With a desire to bring a little piece of authentic Mexico to Melbourne, he learned the art of taco making with the taquero of Mexico and opened Los Hermanos in Brunswick five years ago. Hi Bruno. Now you opened Los…
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Josh James at Vegie Bar
The Vegie Bar is an institution In Fitzroy, a forerunner of the ‘vegie’ restaurants. I had a chat at the end of 2014 to head chef, Josh James, a gentle giant with a huge amount of respect for his team and for the food they create together. Josh no longer works at Vegie Bar. How…
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Sean Marshall at The Surly Goat
When I spoke to Sean back in 2014, he was Head Chef at Hell of the North, a French-inspired restaurant in Fitzroy named for the gruelling Paris-Roubaix bike race. What made you become a chef? I used to be a butcher and I’ve always loved working with meat. I thought that being a chef was…
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Paul Tyas at Grosvenor Hotel
Paul Tyas grew up in Frankston, but speaks with a slight London accent. Paul loves cooking with premium meat and is happy when people refer to him as the meat man. He says just wants to cook good beef and clearly that's what he does, given the awards he has collected along the way. He…