Chef talk: André Kropp sails a monster ship at Wrest Point
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Chef talk: A Michelin chef’s journey is big, and collaborative
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Chef talk: Mark Baylis finds his spot as a corporate chef
Mark Baylis, from a big journey through cooking for hatted restaurants found his niche as a corporate chef. Now he has a life!
Chef Talk: Andy Third and Mr. Good Guy break the barriers
Andy Third is the good guy at the helm of Mr. Good Guy, and he’s still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are – restaurants that just happen to be on the premises.
Chefs Talk: Kylie and Phil go to Farmgate Markets
Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.
Chef Talk: Carmela and her Sorrento Trattoria
“That’s where I am now, building one step at a time, I want to touch one person at a time through my cooking, my travel tours, the lessons. For Sicilians, food is medicine, love, life… where’s the roast dinners now? It was that smell of good food cooking that permeated the whole neighbourhood – it was an epic era that we need to awaken again”
Press: Possums Restaurant and paparazzi
Possums Restaurant had its time in the sun, and I was always too busy to really enjoy it. But looking back, the stories are definitely worth telling.
Chefs Talk: Chad Dufall walks the talk with a laugh
I’d like to see more decent work life balance. But you know what? That’s only achievable if there are enough chefs to cover enough shifts to do straights instead of splits. But as one man, how much can I do about that? So it’s a bit of a pipe dream at the moment, but I live in hope.
Chef Talk: Shayne Lewis and his Lean to Kitchen
Shayne Lewis has carved his own niche in the hospitality industry. And aren’t we glad he did! His Lean To Kitchen has been my go to brand of sauces forever!
Review and Chef Talk Jarrod and Dandy Lane
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.