Interviews Articles

There’s Japanese and then there’s Mimasu’s Japanese… taking inspiration from modern culture, cuisine and style, Chef Tom Jack delivers art on a plate from this Adelaide restaurant’s kitchen....
Byron Bay hinterland restaurant Harvest is all about seasonal, fresh, organic produce presented in stunningly plated dishes, created by Head Chef Alastair Waddell, embodying root-to-stem cooking at it...
We speak with Camden Valley Inn Chef, Brett Humphries who shares his easy Autumn recipe creation for mushroom risotto....
From a background of fine dining, Newcastle Chef Roy McVeigh has been seduced by the primal art of cooking with hot coals and Brazilian flavours....
Recently awarded two Chef Hats by AGFG, Songbirds is the GC’s highest awarded restaurant and Meyjitte says the surroundings and cuisine create an ambience that guests embrace and remember....
After 15 seasons as a star utility for both Hawthorn and the Dees, Jordan Lewis has been romanced by the wine industry, taking his love of wine to the next level with a residency at Pentridge Cellars....
From today, lucky tennis fans will bypass the three-month online waiting list, with Executive Chef Ben Shewry bringing a taste of Attica to the Australian Open....
These days this Chef, who is one of the youngest in Australia to receive a Chef Hat, divides his time between his South Yarra restaurant Atlas Dining and new venture LOMAH (Land of Milk and Honey)....
As a small Kiwi boy in the kitchen of his mother’s motel, Vince Trim knew he wanted to be a Chef and nothing has changed - except his location....
From working as a kitchenhand at a little 60-seater Italian restaurant, Daniel Armon now has the reins as Executive Chef at McLaren Vale dining destination, Serafino Restaurant....
Update 13/01/2020: We've just been notified that Chef, Sam Moore has left the restaurant at Orpheus Island Lodge due to personal reasons....
It was her baking and dessert skills that really came to the fore in the 2019 competition, including a Szechuan pavlova, finished with beetroot and blackberry sorbet, beetroot syrup and lemon cream....
Perched atop the entire MONA site on Main Road in Berriedale, The Source restaurant is a temple to approachable, high-quality Tasmanian seasonal dining....
South Korea is known for many things – inventive electronics, kimchi and spicy beef dishes – break dancing isn’t something that immediately springs to mind, especially when talking to a fine dining Ch...
The journey from Stuttgart to Bowral has taken German-born Chef Thomas Ege on many different tangents – including stints in Vienna and the Cayman Islands, before landing on our shores....
Imagine creating more than 1 million canapes and serving more than 140,000 plated meals to racegoers during Flemington’s Melbourne Cup Carnival, that's the job of Matt Haigh....
He’s the quintessential Aussie – sandy-haired, cheeky and the face of Coles on our television screens - Curtis Stone is the talk of Tinsel town, with his two Los Angeles restaurants drawing...
We talk to this La Luna and TV Celebrity Chef about cooking the perfect steak and Father's Day....
This busy Chef is the brains behind Lavendra in North Sydney and WaazWaan in Crows Nest, coming from working with his father at Grace of India in Milsons Point (where he has now taken over the reins)...
As a young boy growing up in the Hunter Valley, Thomas Boyd would come home from school to watch cooking shows and try to replicate their recipes with whatever his Mum had in the cupboard. Now years....