Profiles

Ben Shewry: Where the wild things are

03 November 2009 | Ben Shewry doesn’t take short cuts with his food. The head chef at Attica restaurant, in Melbourne, not only makes nearly everything from scratch, he forages for ingredients too.


Justin North

01 July 2009 | North by name and north by nature—Sydney chef Justin North’s reputation for his food and a growing public profile has his business growth heading in an upwards direction. By Olivia


Hellenic heart, business head

04 June 2009 | Three new restaurants last year and this year a new book and a starring role in a prime time television show—George Calombaris’ plate is seriously overflowing, writes Christine Salins.


Zoccali on the upward swing

30 April 2009 | Chef Nino Zoccali’s latest restaurant venture, bringing together his love of olive oil and Italian food, has quickly made its mark in Sydney defying the downturn to build a very loyal following,


Hunter’s road to Dunkeld

10 March 2009 | Three hours from Melbourne the food of Dan Hunter has put the food at the Royal Mail Hotel on the culinary map. Christine Salins spoke to him about his road to Dunkeld.


Spanish adventure for Gowan

03 October 2008 | There’s nothing like being thrown in the deep end. Jacqui Gowan had never cooked Spanish food and never been to Spain before she was appointed head chef at Subsolo, a Sydney restaurant cum tapas bar


Making his Marque

03 October 2008 | James Leadbeater is relying on great seasonal produce to put the new restaurant at The Marque Hotel on the dining map. By Christine Salins.


From Newcastle to Michelin Star

03 October 2008 | Talented young Australian chef Brett Graham is heading up the kitchen at one of the hottest restaurants in London. Christine Salins caught up with him on a recent trip home.


Bounty from the chef’s garden

21 July 2008 | A green thumb is one of the skills chef Thomas Moore has added to his kit bag of culinary skills since taking over at his acclaimed regional restaurant, Grazing, writes Christine Salins.


From Essex to Perth

21 July 2008 | Chef Darren Reeve’s background made be in some of the UK’s best but he’s now settling in to life—and the great produce—of Australia’s west. By Christine Salins.


Changes to beef regulations Regulatory changes that will now allow overseas beef to be imported into Australia came into affect this week. Do you agree with the move?
 
53%
 
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