Anya Kolosinska

My signature dish? Home made lamington ice cream.

Born: Essex, England

History: I started working in Essex at Wine Bar in the 1970’s before coming to Australia in the mid 80’s. I started cooking again in Fremantle.

Have you always wanted to be a Chef?

Yes after doing a Graphic Design course at College in London.

How would you define your style?

Mediterranean and fresh from scratch.

What is your feature flavour these days?

Ginger, fresh herbs and seafood.

Obsessive compulsive about?

Not using frozen fish. It must be fresh and local, if possible

Your greatest culinary inspirations/influences?

My mother

What do you love about this business?

Job satisfaction and clean plates

An ingredient you can’t live without?

Fresh herbs.

Most ‘eyebrow raising’ menu item?

Abroccy occy

Signature dish: Home made lamington ice cream