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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…
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Martin Beck at Dr Marty’s Crumpets
Martin Beck makes crumpets. And, although he 'kinda fell into it', he makes them very well and has a strong following in Melbourne cafes. Hi Martin. Let’s start with how you got into food. Well now quite a while ago I finished Year 12 and got into Uni, but didn’t really think that study was…
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David Murphy at Mezzanine Food and Wine
When I sat down with David Murphy at the end of 2015, he was the head chef at Bar Nonno. It's just the kind of restaurant you want in your neighbourhood. A thoughtful and delicious menu, vast selection of wine and one of those convivial bricky atmospheres that dining out memories are made from. The kitchen…
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Dean Fouritz at Street Talk Espresso
Dean Fouritz loves cooking and bringing people together through food. His cafe, Street Talk Espresso might be slightly off the main drag, but there is a steady stream of regulars who come for the delicious food and coffee and the warm, friendly service. Where does your love of food and cooking come from? It’s definitely in…