We are excited to announce the following contributors for the 2013 Festival. Watch this space as we continue to add to this very special line up for our 10th Anniversary. Sign up to “Be a Chilli” and get access to HOT competitions, giveaways, spicy news bites and exclusive offers
Chef and Owner of Marque Restaurant, Surry Hills, NSW, Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverence and his eternal dissatisfaction (as he calls it himself) are the vitamins for his spectacular personal development. A winner of the 2010 San Pellegrino & Restaurant Magazine UK Top 50 "Break Through" Award.
"Chef André Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since opening in late 2010, Restaurant ANDRE was recently ranked #68 in the coveted San Pellegrino World’s 50 Best Restaurants list.
Italo-Argentinian Mauro Colagreco is Chef Patron of restaurant Mirazur, located in Menton on the Cote D’Azur. His training began at the Gato Dumas hotel school in Buenos Aires, where he also worked in some of the city’s most prestigious restaurants including Catalinas, Rey Castro, Mariani and Azul Profundo.
Carlo Cracco is the sole owner and chef of the exquisite Ristorante Cracco which has two Michelin stars and is among the 50 Best Restaurants in the World.
Peter Gilmore is the Executive Chef of Quay restaurant in Sydney. Since 2001, Peter’s creative and original cuisine has seen the restaurant receive an unprecedented number of Australian and international awards, and establish itself at the forefront of Australia’s food scene.
David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world.
Yoshihiro Narisawa is the owner chef of NARISAWA in Aoyama, Tokyo. He has been presenting nature conservation related dishes through his theme " Sustainability and Gatronomy".He believes that we must cherish with our true heart the environment that produces ingredients.
Ben is Executive Chef at Melbourne based restaurant Attica. He is one of Australia's most outstanding chefs and is well known for his interesting and dynamic style of cooking.
David Thompson is renowned as an world authority on Thai food. His restaurants, Darley Street and Sailors Thai (opened in Sydney in 1992 and 1995 respectively) have been well regarded and great business successes.
Tetsuya Wakuda grew up in the Japanese town of Hamamatsu, which he left at the age of twenty-two for Australia, with a limited knowledge English as well as very little information about the country that he was to make home, and which came to embrace Tetsuya as one of the nation’s favorite chefs.
After running his own restaurant for 15 years Daniel now owns & operates Alps & Amici in Launceston, Tasmania. It is an independent food store and kitchen that focuses on supplying customers with local produce, providing them with a selection of amazing meats, seafood, cheeses, cakes and restaurant-quality take home meals.
Executive Chef of Noosa International Food & Wine Festival & berardo’s restaurant & bar. Shane has a passion for local produce, buying direct from Farmers & markets and is a supporter of all things Queensland.
Wayd was an apprentice at Pepper’s Anchorage, Port Stephens, where he completed his four year chef’s apprenticeship from 2002-2006, under French chef Jean-Marc Pollet. After completing his apprenticeship Wayd moved to Noosa where he became Sous chef to Shane Bailey at Berardo’s Bistro On The Beach.
Brendon is the Executive chef of the highly regarded and popular Embassy XO Sunshine Beach. His Asian cuisine is well suited to the produce of Noosa.
Jonathan Barthelmess has, at the age of 33, established himself as one of Australia’s most exciting chefs. The Apollo, his new restaurant in Sydney’s Potts Point, brings his career to its anticipated next level. This is the man who led Manly Pavilion to win BestNew Restaurant in the 2011 Sydney Morning Herald Good Food Guide Awards as well as a hard-to-come-by Chef’s Hat.
Moving to Australia in 1996, Benn spent two years at Sydney’s Forty One Restaurant as Sous Chef. He later gained a place at Tetsuya’s, learning the fundamentals of Japanese cuisine from Tetsuya Wakuda and mastering them to become head chef at the age of twenty five.
At 14, Ben decided he'd had enough of barbecuing in the backyard with Dad, and started a chef’s apprenticeship in Perth.
Executive chef of Sydney and Melbourne’s sensational Longrain restaurants, Martin has redefined Thai cooking in Australia. He has become the best in his genre with his culinary genius.
From the age of nine I wanted to be a chef. My parents dined out frequently and my siblings and I often accompanied them. In the weekends, they hosted lunch and dinner parties where the food was largely influenced by their subscription to Cordon Bleu magazine.
Executive chef of Noosa's multi-award winning Ricky's River Bar + Restaurant. Glenn is a master of Mediterranean cuisine.
Already named Best New Talent at the prestigious 2013 Australian Gourmet Traveller Awards, Alejandro Cancino has taken the critically acclaimed Urbane, The Euro and The Laneway to a new level in culinary creativity, teamwork and holistic approach.
The force behind Brisbane’s Moda & Moda Catering, Javier is acknowledged as a leading figure in the dynamic local food industry, gaining a host of awards and invitations to present at a number of internationally-recognised food events, while using his profile to support several special charities.
Gareth is the Executive Chef at The Captains Table, Palmer Coolum Resort
Executive Chef Matthew Conquest leads the award winning Noosa Catering Team. Taking pride in Noosa Caterings long standing reputation for excellence and innovation.
Executive Chef of The European Group venues, Ian Curley must be one of the busiest Chef’s in Melbourne. With three venues, three kitchens and multiple menus to oversee, his work is never done!
Mia Daskalu and Paul Johnson of Spoon Fed Catering love to cook and entertain. With 40 years combined experience in the food and catering industry, their passion is maintaining consistent, high quality food and stylish service at every function, big or small.
Trained in India as a Chef, Ragini Dey established The Spice Kitchen Restaurant in Adelaide in 1989. Her passion is to share the diversity and scope of Indian Cuisine. Through a seasonally changing Menu, The Spice Kitchen showcases Street food, Peasant dishes, hugely varied Regional homestyle recipes and of course Classical Restaurant dishes.
Highly regarded as one of Australia's top chefs, Greg Doyle started his apprenticeship at Sydney's Balmain Bakery and worked his way through a number of well known Sydney restaurants. In 1991 Doyle embarked on a collaborative journey, heading Sydney's Pier restaurant, a venture which shaped and defined his career in fine dining, innovative cuisine and fresh seafood.
Executive chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine.
Martin Duncan, Freestyle Tout, Brisbane is also the owner of Freestyle Escape which offers luxury accommodation & an outdoor cooking school set amongst orchards in the Blackall Range.
Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen the Four in Hand hold 1 Chefs Hat for four years and adding the prestigious second hat in 2010.
Matt Golinski is a highly regarded Australian chef. Matt is well known as one of the original team of the popular, long running Ready Steady Cook television series where he cooked hundreds of delicious dishes delighting viewers with his skill and good humour.
During her twenty three year career Alex has worked alongside some of Australia’s finest chefs and restaurateurs, featuring Gay Bilson, Janni Kyritsis, Maggie Beer, Christine Manfield, David Thompson and Martin Boetz.
Head Chef of three successful Merivale Restaurants at the age of 28 Dan has truly captured the attention of Sydney's foodies and cemented Dan Hong's reputation as one of Sydney's fastest rising talents.
Hajime was born in Kyoto, Japan where he dedicated much of his life to food. After three years as sous chef he now leads the young creative team at Wasabi, Noosa who create quality, seasonal Japanese food.
Michael has recently taken on the position of Executive Chef at View on Little Hastings Street, the restaurant at the 5 star Outrigger Resort& Spa Little Hastings Street. He is looking forward to using his extensive experience to utilise the best of the local produce.
Unlike most chefs Mark Jensen did not start working in a professional kitchen until the age of 27. "At that time I was considering a career change but didn't know what that change might be. I had to get away and consider my options so I moved to Byron Bay. I found work as a kitchen hand, surfed in the morning and washed pots at night for 6 months. During this time I became completely enamored with restaurant life."
Welsh born and trained, Lee has spent the last 20 years homing his skills. Lee is the head Chef at the RACV Restaurant Arcuri, Noosa.
Mia Daskalu and Paul Johnson of Spoon Fed Catering love to cook and entertain. With 40 years combined experience in the food and catering industry, their passion is maintaining consistent, high quality food and stylish service at every function, big or small.
New Zealand-born, Philip Johnson has become one of Australia's most celebrated chefs. He has worked in London and New Zealand, and is currently based in Brisbane, Australia.
Tony is Executive Chef at Stokehouse Queensland. He is highly regarded and particularly well known on the Sunshine Coast where he was chef/owner of the acclaimed The Wine Bar Restaurant.
Robert learnt to cook paella in Spain, where he lived for several years in the 1990’s before moving to Montpellier in France. From there he returned to the UK where he met his wife, Dawn. When the newly married couple emigrated to the Sunshine Coast Hinterland in 2005, Robert was quickly convinced that a catering business specialising in paella could be a great success with a community who loved to eat outdoors, who appreciated great food and who loved to experience other cultures.
French born chef Patrick Landelle met his wife Rayne, in Capetown and travelled Europe, Scandinavia and Africa together before settling in Noosa. Here they opened Soleil Restaurant, Sunshine Beach to hoards of hungry diners which soon became known for serving an eclectic range of cuisines influenced by their travels.
Noosa is a destination for chefs through its reputation as a culinary mecca, 1997 saw chef Paul Leete travel to Noosa for that very reason.
Chef and multi-award winning caterer, Lizzie was the Courier-Mail's restaurant critic for 12 years and the co-editor of the Courier-Mail Food and Wine Guide for 5 years before moving back into the industry.
When Shinichi Maeda headed to Australia from Japan in 2003, his intention was to make his mark as a chef by drawing on his skill, confidence and absolute passion for Japanese cuisine.
Matt Major started his training under chefs such as Micheal Ryan, Robert Castellani and Cath Claringbold before becoming head chef of Eightyone Restaurant and Tapas Bar in Berwick Victoria.
Christine Manfield, owner of Sydney’s renowned Universal Restaurant is one of Australia's most celebrated chefs, a perfectionist inspired by strong flavours, a creative spirit whose generosity and skills have inspired young chefs, an avid gastronomic traveller and a writer whose successful books have spiced up the lives of keen cooks from Melbourne to Mumbai and Manhattan.
Geoffroy was born in the north of France into a large family surrounded by relatives and friends who all cooked. He started his apprenticeship at age 14 in Alexandre Restaurant (two Michelin Stars), mentored by Michel Kayser who cultivated in Geoffroy the essentials of French cooking, setting the foundations for a promising career.
Having excelled with his chef training at some of the best restaurants in Victoria he continued his career in Brisbane. In 2009 he helped set up the award winning The Long Apron at Spicers Clovelly Estate, where he is currently Executive Chef.
Born and raised in Melbourne, Andrew McConnell is Executive Chef and co-owner of Cutler & Co. Dining Room. Opened in 2009, Cutler & Co reflects Andrew’s depth of fine dining experience both in Australia and internationally and his passion for exceptional, often unusual, seasonal produce.
As Executive Chef and co-owner of Bar Lourinha and Casa Ciuccio, Matt McConnell has lead the way with innovative bar dining in Melbourne.
Look past the Irish accent and you’ll discover Alastair McLeod is one very proud Australian. The much loved chef and TV personality was born in Belfast and classically trained in Europe but has chosen Brisbane, Queensland as his home.
For 20 years Mark has lived in his adopted home of the Barossa Valley working as a highly regarded restaurant chef. Today he follows a new path, one dedicated to food traditions
Massimo Mele was surrounded by great Italian food from an early age. Born in Tasmania and raised in Naples, Massimo watched his grandmother, aunties and mother cook and prepare food in the kitchen every day. His family migrated back to Tasmania when he was 8 years old, where he discovered and honed his food senses working in the family restaurant, La Bella Napoli after school and on school holidays.
Matt Moran is the well-known Australian chef, restaurateur and co-owner of a number of successful restaurants including ARIA Sydney and ARIA Brisbane and the newly opened CHISWICK Restaurant in Sydney’s Woollahra. In addition he is coowner of the event companies ARIA Catering and ARIA Catering at Sydney Opera House.
Richard has been crowned the 2012 San Pellegrino & Acqua Panna Young Chef of the Year after winning the 2011 Electrolux Young Chef of the Year nationally.
Co-owner and executive chef of Harrisons Restaurant and Bucci Italian Restaurant, Spencer applies his classic training and innovative European methods to the finest local produce to create mouth-watering cuisine ideal for the Australian palate.
Growing up in Brisbane Dan left home at the age of 16 and started his apprenticeship at Bistro C. After finishing his apprenticeship 4 years later Dan decided it was time to see the world. He worked the London circuit including places such as the 2 michelin star “The Greenhouse’, Chris Galvin at Windows and ‘The Thomas Cubitt’ a well known gastro pub.
Eric is the Pastry chef/Owner of Maison de Provence- Noosa Hinterland and a master of fine French pastries/chocolat/macarons. His authentic French patisserie/cafe is a must to visit on the Sunshine Coast Hinterland.
Opening 'Pilu at Freshwater' in 2004, Giovanni uses authentic products imported from Sardinia together with fresh local produce to prepare a menu that is refined and innovative whilst maintaining the strict traditions of his distinctive region.
David’s use of classic technique, the best available ingredients and modern flair ensure Brisbane’s Restaurant Two is at the forefront of contemporary Australian cuisine.
A native of the Sunshine Coast, Gene Quinlan completed his apprenticeship locally.Gene’s food philosophy is clear: - “Keep it simple, use quality ingredients and savor every bite.
David Rayner opened his latest venture, Thomas Corner eatery in Noosaville on September 2010. A casual style of dining with stunning views of the Noosa River. Prior to this David Rayners prolific career had taken him from London, to Melbourne, Sydney and Noosa.
Union Dining opened in May 2011 and saw Nicky, and friend and co owner Adam Cash, achieve a long held dream. Offering provincial European cuisine with an essential touch of Melbourne class, Union Dining was listed as one of the top 10 hottest new openings of the year and Nicky's rustic menu and hearty flavours saw her nominated for Chef of the Year.
With experience spanning the world’s best restaurants across Spain, New York and the Napa Valley; Ryan Squires is Executive Chef and Owner of Esquire – one of Brisbane’s most forward-thinking restaurants.
Jeremy Strode began his life in kitchens at the age of 14, washing dishes in a hotel near where he grew up in rural England. He completed his apprenticeship in five-star hotels in London and by age 24 was working for famed chef Michel Roux at his three-Michelin-star Waterside Inn at Bray in Berkshire.
Louis Tikaram grew up spending time in both Fiji and Australia but his love for food began in Fiji. An enjoyable childhood pastime was to spend time alongside his Fijian/Chinese grandmother visiting local markets, foraging, fishing and learning the flavours of the South Pacific.
Leading the kitchen team at Noosa’s Season Restaurant, Andrew has worked in some of Brisbane’s most prestigious restaurants.
Pablo oversaw the opening of Bar Alto, obtaining and holding its ‘star’ rating and cementing its place as one of Brisbane’s favourite casual eateries before moving to launch Alto’s sister restaurant Ortiga.
Chef/Owner of the award winning Restaurant Amuse in Perth, Hadleigh's cooking is all about respect for produce and technique. He is also a West Australian State Judge for the delicious. Produce Awards.
Chef and Co-owner of Pope Joan, the Bishop of Ostia and Spud Bar is a champion of fresh local produce. He is a Victorian State Judge for the delicious. Produce Awards.Matt is also author of cookbook "Mr Wilkinson's favourite vegetables
Owner and Chef at the River Cottage Restaurant, Noosa. Mark's emphasis is on fresh and local produce with an ever changing menu based on seasonal availability.
ALLA WOLF-TASKER AM EXECUTIVE CHEF & CO-PROPRIETOR An icon in regional dining, Lake House in Daylesford has long been considered to be one of Australia’s best restaurants, championing local seasonal cuisine long before it became a mantra for many.
Poh's food career began in the first season of MasterChef Australia. Upon coming runner up in the finale, Poh was offered to present her own cooking show Poh's kitchen, on ABC1, which is now in production for the third series.
Adriano is one of Sydney's most celebrated patissiers. It's Adriano's love affair with confectionary, combined with his Parisian training, that has resulted in a sensibility as delicious as it is irreverent. This creativity is evident in every layer of his elaborate desserts.
Max Allen has been writing about wine in Australia for 20 years. He is wine columnist for The Weekend Australian, wine editor for Australian Gourmet Traveller magazine, and a regular contributor to magazines such as Gourmet Traveller WINE in Australia, Decanter in the UK and Wine and Spirits in the USA.
Aaron is Regional Director, Australia and Emerging Markets at Wine Australia. Wine Australia is an Australian Government statuatory authority providing strategic support to our four billion dollar wine industry.
Adam is Senior Winemaker for Seppelt Great Western in Victoria. Adam brings a wealth of cool climate winemaking knowledge to this role having spent part of his early career in the Yarra Valley (Yering Station, Tarrawarra and Punt Road), Burgundy (Domaine Paul Pillot, Chassange Montrachet) and latterly in Margaret River (Xanadu Wines).
Naomie Clark-Port represents the sixth generation of the Clark family to grow apples and pears at the family property 'Woodside' in Franklin, Tasmania. Naomie is the Grand Daughter of Frank Clark, who Naomie has named her new award winning cider after.
Laurent d’Harcourt was born in Burgundy and went on to study Economy and Law in Paris. After his studies Laurent spent a year in the United States, working with distributors/ wholesales in more than 17 different states around the country. From this experience Laurent knew he wanted to pursue a career in the wine industry.
John Harris has been involved in the wine industry for over a decade, taking on his first role as a vintage Cellar Hand for Normans Wines at the old Normans Clarendon Winery. Since this time he has travelled extensively across Australia, New Zealand and America, but has returned to the iconic Barossa Valley which he now calls home where he has a strong ancestral history and a great love of the region.
Today, Champagne JACQUART stands out as a major international brand; its house style for the past 50 years has been a guarantee of both authentic and natural qualities.
Andrew is Chief Winemaker for Coldstream Hills in the Yarra Valley. After completing a Science degree Paul commenced his career in the wine industry at Rutherglen in 1988. He has subsequently completed graduate Diploma in Wine with first class honours and managed operations in the Hunter Valley, Yarra Valley and finally Glenrowan.
Andrew is Chief Winemaker for Coldstream Hills in the Yarra Valley. Andrew finished his degree at Melbourne University and worked for two years as an assistant winemaker in his homeland of Australia before heading to France, where he completed a Diplome Nationale d’Oenolgue in Bordeaux in 1987.
Peter is a Perth based freelance writer who is a columnist for the local Sunday Times and author of the annual wine guide, Quaff. he contributes to national and international publications.
Peter joined the then Penfolds Wines Pty Ltd in 1989. He started his tenure making sparkling wine, then reds, and served as Penfolds Red Wine Oenologist before being appointed Penfolds Chief Winemaker in 2002, making him only the fourth winemaker to be responsible for Penfolds’ flagship wine, Grange.
Ken Gargett has been writing about wine for twenty years. He has contributed to numerous newspapers, magazines, books and websites, both in Australia and offshore.
Considered to have one of Queensland’s definitive wine palates, Tony has been a wine judge at national and regional shows since 1992.
Huon Hooke is a leading independent wine writer, who makes his living entirely out of writing, judging, lecturing and educating about wine. A journalist first and wine professional second, he has tertiary qualifications in both fields and has worked in wineries and in wine retailing.
Liz started her wine industry career in 1999 as a Lab Technician at Brokenwood Wines, after completing her Bachelor of Science degree at Newcastle University. In 2002 she accepted an Assistant Winemakers role at Tempus Two, where she spent 6 years, while completing her Graduate Diploma in Oenology from the University of Adelaide.
Darren is the Oatley family's communication and education manager and is a past president and life member of the leading industry body, Wine Communicators of Australia.
Steve James is about as close to a ‘man of the earth’ as you can get. From environmental sustainability, to irrigation, to soil type, Steve, a qualified viticulturist, is passionate about all elements of viticultural practice.
David LeMire MW is a wine business professional with experience in retail, distribution, and brand management. A two year stint in London in the mid 90s gave him a 'eurocentric' palate, which he further developed in Australia in his roles with Negociants Australia, a leading importer of fine wine to Australia.
Born in South Africa, Ian is a trained Biochemist who grew up in a number of different countries including Brazil, Argentina and the Philippines. After completing a degree in Biochemistry in England, Ian moved to Australia and commenced work as a Brewer at the historic Tooths Brewery in Broadway, Sydney.
Suzanne grew up in Canberra and from the age of 14 she knew she wanted to be a winemaker.
Tony is the restaurant reviewer and wine writer for The Advertiser in Adelaide and national wine writer for News Limited Australia publication, Taste.
Winemaker Tim Lovett completed his Bachelor of Agricultural Science majoring in Oenology, at the University of Adelaide and went on to do several vintages around Australia including at Yering Station and Mount Langhi in Victoria. After moving to Margaret River in 2005 Tim commenced at Voyager Estate as Cellar Supervisor/Assistant Winemaker before joining Cape Mentelle’s winemaking team.
Kevin is the Senior Winemaker for T’Gallant on the Mornington Peninsula in Victoria. Kevin McCarthy proudly crafts wines that are both artisan and pure. Kevin co-founded T’Gallant in 1990, which is now firmly established as Australia's leader in the cool climate grape varieties of Pinot Gris and Pinot Grigio.
inemaker Marty O’Flaherty started his career a little differently to most winemakers. He was a qualified chef in a past life, starring as sous chef for the flamboyant Stefano in Mildura for 5 years. His vine-change happened in 2006, when his love of food sparked a deep passion for wine and he found himself at Zilzie completing his internship.
Bernadette has received a French government knighthood for her work in the Champagne industry. Doyenne of champagne, she has released her first book Champagne and Chandeliers: Grand Dining Celebrations.
Alfred Pizzini’s vision is clear; he wants to be the leading producer of fine Italian varietal wines in Australia. With twenty five years of “hands on” viticultural experience with both international and Italian varietals and experimentation with making wine, he is heading in the right direction.
Michael Paxton , winemaker and guardian of the Paxton label approach to wine making is straightforward. In that he integrates the Bio dynamic vineyards from the Paxton Family McLaren Vale holdings to produce wines that showcase intense fruit flavour with true character while adopting minimal wine making intervention.
As a young winemaker still learning his craft, Joel is determined to learn from the best so that he can use his knowledge to make the best wine he can.
Whilst based in the Barossa with Yalumba working on their premium reds, the opportunity to join the team at Hentley Farm arose. Following a brief look at the vineyard site and the 2006 premium Shiraz, he jumped on board.
David Ritchie has lived on the Mansfield property since the day he was born, learning first-hand from his parents the viticulture and winemaking skills that he employs today. He regards himself as the custodian of the Delatite property, looking after it before the next generation of the Ritchie family takes over.
Geoff and Robert Schrapel established Bethany Wines in 1981, high in the Barossa Ranges and overlooking the family’s 38 hectares of vines and the historic village of Bethany.
Shaw Vineyard Estate is one of the largest privately owned vineyard holdings in the region and was established in 1998 on "Olleyville" the historic 700 acre fine wool producing property dating back to the mid 19th century. Located just 30km from the nation’s capital, Canberra, the region is renowned for wonderful Riesling and Cabernet Sauvignon.
Hunter Smith has a Bacher of Business (Agricultural Management) degree from Marcus Oldham College in Victoria and became a full-time member of the Frankland Estate team in 1999. He is involved in every aspect of the winery operations including finance and marketing and is also responsible for managing the family’s wool growing interests.
Bill is a co-founder of Matua from New Zealand. Bill comes from a winemaking family background with his father being part of the early West Auckland winemaking community that pioneered the industry in New Zealand, some of whom remain prominent today.
Simon Steele, our Winemaker has always had the passion for making fine, focused wines from both cool climate and warm climate regions. In 2011, when the opportunity arrived to re- join the team at Brokenwood after a 9 year hiatus, he grabbed the opportunity with both hands.
Ben Tolstoshev joined his family business in 2006 to manage national sales and brand ambassador of The Lane Vineyard. Prior to this he was an art director / graphic designer, focusing on brand development in the wine sector. Ben is an Australian Future Leader graduate, committee member of the Wine Communicators of Australia, nearing completion of his MBA and a proud father of twin boys.
Nepenthe Winemaker, Alex Trescowthick holds a wealth of experience in winemaking, with over a decade spent refining his craft and appetite for wine.
The Tyrrell family has been producing outstanding wines in the Hunter Valley, New South Wales, since 1858. Handed down from father to son, the Company is now managed by the fourth generation, Bruce Tyrrell. Bruce Tyrrell is the head of a wine company which can lay claim to being one of the larger producers of premium bottled table wine in Australia, and one of the country’s oldest family owned wineries.
Lucy has over 20 years experience in the hospitality industry in the UK and Australia, including ownership and management of 3 award-winning Sydney restaurants and a highly acclaimed Australian restaurant industry awards program, Appetite for Excellence.
Stephen Brook is Weekend A Plus editor of the Weekend Australian. He rejoined The Australian two years ago, serving as Media Editor and deputy editor of WISH, The Australian’s glossy monthly.
It takes a brave leader to let the creatives in the kitchen come up with magic. That’s what Andy Buchanan, owner of Urbane, The Euro and The Laneway does, every day. And this makes him one of the best in the business.
In 1999 Sam Christie joined forces with Martin Boetz to open Longrain Restaurant & Bar in Sydney’s Surry Hills and together they opened Longrain Melbourne.
Gorgi Coghlan is a regular panellist on The Project, and until recently co-hosted the Logie Award winning morning program - The Circle on Channel Ten. The show opened to critical acclaim in February 2010, winning them a Logie in their first year. Her diverse experience in news, current affairs, musical theatre and live performing make her the perfect co-host for the show.
Brian Crisp is the national Travel Editor for News Limited. He edits the Escape sections in all News Ltd Sunday papers.
Gillian Cumming is deputy head of lifestyle and entertainment at News Queensland. She also edits the weekly LIFE liftout in Saturday's Courier Mail.
BITES columnist Fiona Donnelly is an ex food editor of the Courier-Mail and has written about food, restaurants and the Queensland hospitality scene for the Courier-Mail for the past nine years, both in the capacity of food writer and as editor of the newspaper's food lift outs Good Life and Taste.
Sally has been working at a senior level in food publishing for more than 15 years on magazines including Gourmet Traveller, Vogue Entertaining + Travel, MasterChef Magazine and delicious.
John Fink is a restaurateur, a writer, musician and a filmmaker. As General Manager of the Fink Group, John runs the family business with his father, long-time restauranter, theatre owner and hotelier Leon Fink at the helm.
It is Jana's mission to elevate the tastebuds of Australians, to teach them how and what to cook, where to eat and what to order. She is devoted to eating in, eating out and eating well.
Lucio Galletto OAM comes from a Ligurian family of restaurateurs. Since opening Lucio's in Paddington in 1983 he has continued the splendid family tradition of exceptional hospitality.
After an early career in advertising, Sally Galletto discovered a love of all things Italian while travelling in Europe, and brought one of them, Lucio, back to Australia in the late '70's.
Owner and manager of Wasabi Restaurant & Bar since its opening 8 years ago, Danielle was 2009's Young Restaurateur of the Year.
John Hart is the Chief Executive Officer of Restaurant & Catering, a role he has held for the last 13 years. Prior to taking o Restaurant & Catering, John was the Executive Officer of Tourism Training in NSW.
Focusing on food and travel, Kerry shares food love through her four year-old blog - Eat,drink+beKerry which receives 100,000 page views a month. A writer, editor and publicist, she also writes regular food columns and feature stories for a range of publications.
Christopher Hughes Sc is a Queensland Barrister located in Brisbane
Sally has been a presenter on the Seven Network’s Creek to Coast since its inception in 1999, and continues to catch and cook seafood for viewers in Queensland and nationally on 7TWO. Sally lives on the Sunshine Coast with her husband and two sons.
Madonna King is an award-winning journalist, author and weekly commentator in one of Australia’s biggest selling newspapers. Madonna’s popular weekly column appears each Saturday in The Courier-Mail, discussing issues from energy prices to the future of the constitution.
Aun Koh is the founder of Chubby Hubby (chubby hubby.net), one of the world's most popular food and travel websites. A greedy gourmet, a forgetful but loving husband and an overly indulgent dad, Aun is obsessed with good food, boutique hotels, cameras and camera gear, gadgets, men’s accessories, grower Champagne, his wife, and comic book movies.
John Lethlean was the restaurant critic for 11 years at The Age before joining The Australian and is one of the country's most respected food writers and restaurant critic.
As food director of delicious. magazine and successful cookbook author, Valli creates recipes for every occasion inspired by her travels and passion for food, and interprets chefs’ recipes for the home cook.
Presenter of 702 ABC Sydney Weekends, Simon has also hosted TV shows, worked as a short-order cook and restaurant reviewer, and is a judge for the Royal Agricultural Society NSW.
Elizabeth Meryment is the Food Critic for Sydney's Sunday Telegraph and a well known food writer.
Christine, in early 2011, was appointed as the new Editor of The Weekend Australian Magazine having spent many years at the helm of the award-winning QMagazine.
Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over twenty-five years.
Danielle is Deputy Editor of delicious. Magazine. Australia's highest selling glossy food magazine.
Newly crowned Diageo Reserve World Class Bartender of the Year 2012, Tim Philip's is already a seasoned bartender and winning this world title adds to his list of accolades in his illustrous career.
Andy Phipps or as he is more widely known, Phippsy, has been fishing since the age of four. He has traveled all around the South Pacific and Australia to pursue his passion of fishing and surfing. A chef by trade with master status after 35 years in some of this countries finest establishments, he has a passion many could only dream of.
Born in London in July 1961, Matt's first food memory is sitting by the Aga in his grandparent's ancient farmhouse waiting for the Sunday roast to finish cooking. His most vivid early memory is forcing his mother to take him down to the cattle sheds to make sure that 'Ferdie' the bull hadn't lost his tail before he'd agree to eat oxtail soup.
Ann Rickard is a Noosa local and author of six successful books, all humorous travel narratives.
Larke is the Director of Women's Markets for Westpac and is a driving force behind Ruby Connection. She is a motivator and a champion of female independence.
Maureen Shaw created the Orgasmic Chef food blog in 2010 to prove her point that there are some dishes that are frankly better than sex.
Ann is CEO of Carnival Australia, the largest cruise ship operator in Australasia and a division of Carnival Corporation. Carnival is the world’s largest cruise ship operator and owner of the iconic brands P&O Cruises, Princess Cruises, Aida, Cunard, HollandAmerica and Seabourn
Simon Thomsen has been a restaurant critic since four belt notches less (in 1995). He was critic for The Sydney Morning Herald and The Daily Telegraph and co-edited six editions of the SMH Good Food Guide. In a past life, he wandered the world working as a chef and waiter before deciding he wields a pen better than a knife.
45 years of being wet, cold, smelly and slimy. Managing Director, Fisheads Seafood Strategy John Susman is a seafood industry professional with over 20 years experience. Growing up in the coastal town of Victor Harbour, South Australia in an extended family of manic fisherman, dairy farmers and horticulturists, John’s love of good produce was innate.
Graeme Twine co-owns and directs Suncoast Fresh, the leading fruit and vegetable wholesale company on the Sunshine coast. Suncoast Fresh supplies the majority of the coast’s top end restaurants and part of this success has arisen from Graeme’s passion for sourcing quality local produce.
Tim owns and operates the stunning Garnisha Spice Gardens, a short trip but a lifetime away from Noosa. The gardens abound in herbs and spices of all varieties.
Journalist Frances Whiting is a feature writer for The Courier Mail's award winning Q Weekend magazine, writing everything from political profiles to investigative pieces on the demise of the dairy industry. She is also a much loved columnist, her weekly column in the Sunday Mail syndicated throughout Australia has been a must read favourite for more than 15 years.
Necia is a food editor and writer for Weekend A Plus and Personal Oz in The Australian. She is also co-author (with John Lethlean) of The Australian’s Hot 50 restaurants list.
Simon Wilkinson is deputy editor of the national Taste lift outs, as well as food editor and restaurant reviewer at The Advertiser in Adelaide.
After a stint as a lecturer for Swinburne University, he turned to writing plays in 1967. Williamson rose to prominence in the early 1970s, with works such as Don's Party (later turned into a 1976 film), a comic drama set during the 1969 federal election; and The Removalists (1971). He also collaborated on the screenplays for Gallipoli (1981) and The Year of Living Dangerously (1982). Williamson's work as a playwright focuses on themes of politics, loyalty and family in contemporary urban Australia, particularly in two of its major cities, Melbourne and Sydney.
Nikka Whisky is proud to work with one of the leading bartenders in Australia at the forefront of the Japanese Whisky mixology and cocktail trend, Takakuni Shino. Taka as he is known, has worked in some of the most premium on premise venues in Sydney
Genny Nielson has been involved in the restaurant business for the last 17 yrs as co-owner of Bretts Wharf and more recently Tank Restaurant and Bar.
Ian Cooper is Australia's most exciting virtuoso violinist. He is a regular attraction at concert venues and festivals throughout Australia, Europe, Japan and New Zealand, and his dynamic and humorous show draws on many musical styles from The Classics, Jazz, Gypsy, Latin, Irish, the Blues and even a touch of Cowboy music.
The Fabulous Singlettes are a playful, three-woman, post-modern musical celebration of some of the greatest hits of the 60's & 70's.
Helpmann Award-winning soprano Taryn Fiebig is one of Australia most popular and versatile artists. She graduated from the University of Western Australia in 1993 with a Bachelor of Music in Cello performance after which she commenced vocal training.
Four sisters who began singing at a very early age with their musician father who discovered their ability to sing and harmonies with ease, and decided to encourage the girls to perform in local talent shows when the youngest was only 3 years of age. Having being mentored by Guy Sebastian, the girls impressed Top U.S rapper Snoop Dog in L.A with their acoustic performance of 'Stand Up For Love' and were deemed one of his favorite contenders.
Virgilio studied voice at the Sydney Conservatorium of Music and Mannes College of Music in New York. While in New York, his operatic performances included Fenton (Falstaff), Prunier (La Rondine), and covering Alfredo (La traviata). He has worked with voice coaches including Renata Scotto, Regina Resnik, Ruth Falcon, Tony Manoli and Joe Colaneri and completed masterclasses with Richard Miller, Jon Vickers, Fedora Barbieri and Jay Lessinger. He was also a quarter-finalist in the New York Metropolitan Opera Award.
The Martini Club is an elite cadre of musical mercenaries. Armed with horns, an arsenal of percussion, sassy vocals, a discerning dj and a wardrobe of vintage suits, these guys like to party....Everybody does. And while they enjoy the high life, they are not scared to get down and dirty, do the grunt work and tear it up, all for your listening pleasure.
Guy Noble is one of Australia’s most versatile conductors and performers, working in the classical, musical theatre, opera, pop and jazz genres. Guy works regularly with all the major orchestras in Australia in a wide mix of musical styles.
The Pantastic Steelband has been presenting its life affirming music to audiences from Cairns to Melbourne for the last 12 years. Their music exudes an atmosphere of sunshine and 'good vibes' which has a captivating appeal to all ages.
Queensland Virtuosi provides a full orchestral management service for concerts, major events, festivals and musical theatre productions in Queensland and surrounds.
The Ultimate Tribute To Queen & Freddie Mercury. Thomas Crane made his first formal appearance in Australia as the legendary Freddie Mercury on the Channel Nine Networks television show “Starstruck” 2006 and “Australia’s Got Talent” 2011. His performances impressed audiences and the judge’s panel so much that he reached the finals of the shows.
Relish puts on a show not to be missed. Roulf & Elisha Commandeur, join forces with some of Australia’s finest to create a line-up that oozes sophistication and raw talent.
One of the few classical flautists in the world with the ability to cross over successfully into jazz and pop, and described by the Sydney Morning Herald as “Australia’s only classical pop star”, all Jane's albums have entered the FM pop charts.
Darren Scott has spent most of his life perfecting his craft in front of audiences throughout Australia. An exceptional guitarist and vocalist, Darren is a highly experienced and accomplished session musician and solo artist.
SoulCutz comes from a floorshow and cabaret style entertainment background and they are definitely one of the happiest crowd pleasers.
Timomatic (aka Tim Omaji) is an actor, singer, dancer, writer, choreographer. The 'all round entertainer' who is not making his mark on the international music scene. In 2011 Timomatic released his debut single 'Set it Off', achieving triple platinum sales, Number 1 on the Australian Artist Official Aria Charts and and Aria nomination for 'Song of The year 2012'.
