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The Producers: Kosta Papanikitas (The Fermentalists) - some like it hot
The Fermentalists and its range of hot sauces was initially a weekend hobby but positive feedback from friends and family encouraged Kosta Papanikita…
3 years ago
Alexis Noble (Wander, London) - Going home
After setting up your own restaurant celebrating her interpretation of contemporary Australian in London, Alexis Noble (Wander, London) had visa comp…
3 years ago
Fishtales: Bart Butson (Net Fisherman, South Australia) - an enthusiast for the region and its seafood
The life of a small scale inshore fisherman in South Australia can be challenging, but also rewarding.
Inshore fishing refers to fishing that is done…
3 years, 1 month ago
The Crackling: Jake Kellie (Arkhé) - Caught the fire bug
Cooking over fire has been a real feature of the restaurant landscape in the last 5-10 years downunder. It’s where instinct comes to the for, but wha…
3 years, 1 month ago
Over A Glass: Alex Doughty (SoHi Spirits) - the spirit of the Highlands.
SoHi spirits are opening the gates of fab in the world of martinis. The Southern Highland spirit company was co-founded by Alex Doughty and Greg Loga…
3 years, 1 month ago
Dayan Hartill-Law (HOTA, Gold Coast) - It’s an art form
From the moment he stepped into a commercial kitchen at the age of 14, Dayan Hartill-Law (HOTA, Gold Coast) caught the hospitality bug. After plying …
3 years, 1 month ago
Elizabeth Mitchell (Alberto’s Lounge) - Inspired to cook
Growing up in a family that valued food but had a strict budget, Elizabeth Mitchell (Alberto’s Lounge) and her mum would borrow and pen through copie…
3 years, 1 month ago
The Producers: Sophie O’Neil (Torello Farm) - creating connections
Sophie O’Neil is an owner of Torello Farm, a mixed business and farm gate on Victoria’s Mornington Peninsula. Founded in 2016, Torello sells Sophie’s…
3 years, 1 month ago
Billy Hannigan (The Charles Grand Brasserie & Bar) - The Renaissance
After almost a decade at London’s famed The Ledbury, Billy Hannigan (The Charles Grand Brasserie and Bar) headed back to Australia and immersed himse…
3 years, 1 month ago
The Crackling: Luke Powell (LP's Quality Meats) - The sausage king
There have been many people that have taken skills and lessons learnt in one vocation and used them as the backbone of another, but few have done it …
3 years, 1 month ago