Conversation with a chef

Guillaume Brahimi | Bistro Guillaume

Wed, 12 May 2021 11:42:43 GMT

I was so excited to be able to talk to Guillaume Brahimi in the month his Melbourne restaurant, Bistro Guillaume celebrates its 10 year anniversary. I knew all about Guillaume having watched with delight, his five minute Plat du Tour episodes which aired on SBS during the Tour de France and featured famous dishes from the regions the cyclists were passing through. Guillaume’s love of cooking and his love of sharing French cuisine was palpable. Guillaume was born in Paris and knew from a young age that he wanted to be a chef. He did his apprenticeship at the iconic Aux Charpentiers restaurant, which closed in 2016, but had opened in the 1860s. By the early 1900s this was the place for young chefs to learn the trade. So can you imagine doing an apprenticeship there?! He then worked at the Tour d’Argent and then Jamin under Joel Robuchon, a celebrated French chef who is described as having rewritten the rules of fine dining. He found a very apt student in Guillaume who rose through the ranks to become sous chef before announcing that he was leaving for Australia. Robuchon famously told him that he had never heard of that establishment, but off Guillaume went for Sydney in the nineties. Nothing could hold him back and he successfully ran Bennelong in the Sydney Opera House for 14 years from 2001. With all this in mind, obviously I was excited. Our chat was very brief, because understandably, Guillaume is a busy man. He was on the way to pick up his son and would be celebrating his daughter’s 15th birthday that day as well. But it was absolutely a case of quality over quantity and Guillaume came up with some gold.

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Adam Woodfield | Salted egg

Sat, 01 May 2021 07:09:21 GMT

I spent a very happy 40 minutes hanging off Adam Woodfield’s every word when we sat down to chat at Salted Egg in newly opened Quincy Hotel in the CBD. Then I spent another very lovely 40 minutes eating some of his food, as he sent out Coffin Bay oyster with red nahm jim, smoked eel betel leaf (which I have to say was the most incredibly layered flavour experience I have ever had in a single mouthful), then there was raw kingfish with green nahm jim and the pop of finger lime and finally Son in law egg, soft boiled and lightly battered with a beautifully caramelised yellow bean sauce. (Just as well I walked in and out of the city on the most beautiful autumnal Melbourne day.) Adam is pretty famous, actually, having worked with many of the Melbourne greats, starting with an apprenticeship at Stokehouse, he ran iconic Jimmy Liks in Sydney, he owned and run his own restaurant in New York before being head-hunted for Hamilton Island, and then, luckily for Melbourne, he came back here, and yet he is the most down to earth, self-aware man who was so generous with his time and his stories and I felt so lucky. You absolutely must get way down Little Collins Street and try Salted Egg for yourself. Please say hi to Adam from me and eat all the wonderful food.

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Joey Vargetto | Massi & Mister Bianco

Sun, 18 Apr 2021 02:40:39 GMT

I often have to pinch myself that all these incredible chefs are happy to sit down and chat to me. I’m very lucky. Sometimes I contact a chef I’d like to talk to and then on the way to the chat, I have that whole imposter syndrome thing where I think, hang on a minute, this person is actually a really big deal, who do I think I am? That’s what happened on the tram on my way into the Melbourne CBD to talk to Joe Vargetto. He is a big deal. He represented Australia in the international Bocuse d’Or competition in 2001, has written a beautiful cookbook telling the story of his Sicilian heritage and how that fits within the Australian context, has two very successful and long-standing restaurants, he has worked with top chefs around the world and is, himself a top chef with seemingly boundless energy, drive and a love for hospitality. As soon as Joe came out of the kitchen, apart from the fact he was looking for a guy because of my name, the conversation flowed, and I felt as though I had made a new friend. With people like Joe around, Melbourne hospitality is in very good hands. I recorded this on Friday afternoon at Massi, Joe’s city restaurant. It was the first Friday Massi was open after a year of being shut down due to the pandemic and it had been a busy lunch. The background noise in this recording is quite loud, but an absolute testament to the fact that Joe’s guests did not want to leave and were very happy sitting around ordering more Campari and living life like it’s golden.

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Narender Godala | Swadist Indian Craft Kitchen

Fri, 26 Mar 2021 01:47:34 GMT

When I walked into Swadist Indian Craft Kitchen, Narender Godala was preparing a tea of fresh ginger, turmeric, lemon and honey. It smelled delicious and when he gave me a glass of it afterwards, I could absolutely feel the goodness coursing through my veins. Narender started his working life in India in IT but when he moved to Melbourne, he retrained as a chef. After a few years working in restaurants around Melbourne, he has opened Swadist to hero the food from the southern region around Hyderabad where he comes from. When he talks about the food he is cooking, his whole face lights up and I am sure we could have talked for hours more. As it is, you are in for a treat and I can’t wait for you to hear Narender’s story.

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Dylan Kemp | Australian Venue Co.

Thu, 11 Mar 2021 05:29:38 GMT

When I got in touch with Dylan Kemp, he was just about to leave Melbourne for Queensland where he has relocated to open a new venue in Kings Beach. We resolved to chat once he was settled, and I was impressed when he got in touch just a couple of days after arriving to make a time with me. This was one of those conversations where I was absolutely hanging off Dylan’s every word. Dylan’s understanding, appreciation and connection to food and cooking started from a young age when he would forage, hunt and cook over fire with his family in the North Island of New Zealand before crossing the ditch to continue his chef trajectory, working at the likes of Dunkeld’s Royal Mail and picking up the 2019 AHA Victoria Chef of the Year award as well as becoming one of the executive chefs overseeing hospo giant, Australian Venue Company’s many venues. You are in for such a treat because Dylan’s love of being a chef comes through every word and the way he articulates that passion is why I love talking to chefs.

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Gabriel Alonso | Back Alley Bakes

Sun, 28 Feb 2021 22:58:43 GMT

I was surprised to learn that it has been four or five years since I last spoke to Gabriel Alonso at Juliet Melbourne. Time certainly flies when you’re having fun. I loved talking to Gabs back then and hearing about his love for hospitality and it was so lovely to be able to talk to him again. Gabs has done the 2020 pivot, but still speaks with absolute passion about what he is doing, which is baking bread from a micro-bakery in Preston. When I visited, the whole family was there and I felt very welcomed. Back Alley Bakes make bread, and currently hot cross buns, to order and Gabs was sorry he didn’t have a loaf to give me. But he did give me a bag of tomatoes from his garden and some beautiful thoughts about baking bread, embracing change and living life the way you want to.

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David Dellai | Il Bacaro

Fri, 19 Feb 2021 08:39:40 GMT

David Dellai and I have honestly been trying for weeks to sit down together for a chat and all sorts of lockdowns and other things got in the way. But it was absolutely worth the wait to sit down with David and talk about his love of food and cooking, which stems back to when he was four years old, actually, and to find out more about Venetian food and how to choose the best white truffle. David showed me an eerie video he took on Saturday night just outside the door of Il Bacaro on Little Collins Street. It was our snap lockdown 3.0 and to see no one on the streets of central Melbourne on a balmy evening on Valentine’s weekend was another bleak reminder of all our hospitality heroes have been through. I am so happy they are back on the pans and cooking up a storm and that we get to reap the benefits.

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Nick Korceba | Prior Thornbury

Sat, 30 Jan 2021 00:48:38 GMT

Prior is a huge pastel cathedral ceilinged wonder of a café on High Street. It has a log burner in the middle for cosy winter days, a courtyard out the back for the warmer weather and a delicious menu every day of the week. Nick Korceba has been in the game for 20 years, but still speaks with passion about the food he is preparing. His former boss, Shane Delia, has spoken highly of Nick’s work as head chef at Maha where he was for a number of years, while also running Greenfields, an events venue in Albert Park. Nick is not scared of hard work but has worked towards a more sustainable approach which allows him to spend more time with his wife and three children. I love that.

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Sam Green | Cru

Thu, 21 Jan 2021 06:37:49 GMT

Cru means raw in French and I’m always going to be drawn to anything French. I’m also drawn to the fact that Cru is very close to where I live and just one of those lovely neighbourhood wine bar treasures that serve excellent food and wine in a lovely setting. Whether you’re sitting out the front in the buzz of the café deli area or out the back in the courtyard, it’s just a really nice place to be. Sam Green and I sat out the back and talked about food, which at Cru is not just French but Mediterranean with some fusion along the way and Sam’s own journey as a chef.

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Florian Ribul | Vex

Thu, 21 Jan 2021 01:23:01 GMT

Today’s chat is with Florian Ribul at Vex in Westgarth. I wrote about Vex for Broadsheet a few weeks ago and was keen to catch up with Flo again to hear more. He made me a coffee and we sat outside in the courtyard beneath the huge lemon tree. The way Flo talks about cooking and his life as a chef is captivating, and I could have easily listened for hours. But since opening a couple of months ago, Vex has garnered such a following that Flo and co-owners Rory Kennedy and Owen Probert have a big day ahead weaving their Vex magic, and I was keen to get home so I could share this glorious conversation with you. And so here it is. I think you’re going to love it.

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Ryan Berry | Naughton's Hotel

Thu, 14 Jan 2021 03:16:21 GMT

Talking to Ryan Berry, head chef at Naughton’s Hotel in Parkville was a real highlight. Ryan is thoughtful and extremely articulate in the way he talks about cooking, teaching younger staff how to navigate chef life sustainably and with joy, and how important it is to work with ethical and passionate suppliers and producers. Naughton’s is one of those beautiful pubs where the décor makes you wish it was your home. The first thing you notice when you walk in the door is the Specials board taking pride of place on the wall. Unlike many Specials boards, this one celebrates the farmers and the fishermen who provide the food on your plate. For Ryan and the team at Naughton’s, where food comes from and how it is treated from start to finish is vitally important. I loved every minute of this chat and I can’t wait for you to hear it.

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Michael Bacash | Bacash

Mon, 21 Dec 2020 22:57:13 GMT

Michael Bacash | Bacash by Jo Rittey

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Julian Summer | Pier Street

Wed, 02 Dec 2020 20:40:15 GMT

Today’s chat is with Julian Summer at Pier St. over in Portarlington. Pier St is owned by Peter Roddy and his partner, Ebony Vagg and a couple of years ago, I had the absolute pleasure of speaking to Peter at their other venue, Noir in Richmond. Julian did part of his apprenticeship at Noir before heading to Perth and working at Wildflower, a fine dining restaurant specialising in native ingredients and respecting the aboriginal seasons. Being invited to join Peter and Ebony in their next venture speaks volumes for Julian. I was lucky enough to be a guest of Port Phillip Ferries and Pier St last Saturday and I have to say, what a lovely day trip. It is so easy to take 1 hour 40-minute ferry trip from Victoria Harbour across to Portarlington, Pier St is literally at the end of the pier, so you can drink beautiful Bellarine Peninsula wine, and eat Portarlington mussels (or of course their other dishes!) then get the ferry home again. Perfect. As was my chat to Julian, who braved the wind outside the kitchen to tell me about his journey and discoveries as a chef and how excited he is to discover more.

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Kyle Nicol | Rascal

Thu, 19 Nov 2020 00:44:57 GMT

Some people dream of rooms lined with books, and I do love that idea too, but for me being surrounded by bottles of wine just feels right. So, sitting amongst the glowing bottles and talking to Kyle Nicol about his time in a Michelin star restaurant in London and his love of native ingredients, was absolute bliss. I have been into Rascal before to talk to Elliott Pinn who was head chef at the time and remains a partner, but he has now handed over the reins to Kyle to embark on other adventures interstate. Rascal is in good hands. Kyle is thoughtful and creative, and I especially appreciated his parting gift of a jar of kimchi and a bottle of pawpaw and bottle brush vinegar, made under his other hat of Poison and Cures and used in the restaurant.

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Sando Mateos | La Concheria

Wed, 28 Oct 2020 01:09:42 GMT

When I first arrived in Melbourne nine years ago, I was introduced to a beautiful group of Mexican Irish friends, or more specifically, Mexican girls with Irish partners. My initial fascination with this particular combo quickly disappeared into the absolute joy I had spending time with them. Many in that group have moved on or away but I feel lucky that Greta and her Irish Dave remain amongst my dearest friends in Melbourne. It is thanks to Greta that I learned about Sando Mateos and his Mexican sweet breads. Sando arrived in Melbourne in March and despite being in a new city in lockdown, has established a thriving business selling conchas, or sweet bread. This weekend is a biggy because of the Day of the Dead festivities and all the dead bread (pan de muerto) he is making. It was a joy speaking to Sando and knowing that there is another lovely Mexican doing great things in Melbourne.

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Luigi Esposito | The Amalfi Way

Wed, 21 Oct 2020 03:50:27 GMT

Luigi Esposito grew up in Naples and from a very early age, learned the art of Neapolitan pizza when he worked with his nonna selling pizza fritta to locals. He went on to work in pizzerias around Naples and then the world before deciding to come to Sydney. In the 11 years he has been here, he has opened four successful pizza restaurants, earned the title of best Neapolitan style pizza in Sydney and next Tuesday is excited to be opening The Amalfi Way on Woolloomooloo Wharf. The Amalfi Way is a celebration of the beautiful food and atmosphere he experienced on holidays with his family on the coast of Italy. We may not be able to visit Italy for real for some time, but Luigi’s restaurant looks like an incredible alternative.

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Bree Gaudette & Matthew Ronalds | Hello Friend Foods

Fri, 09 Oct 2020 21:38:00 GMT

Today’s chat is with Bree Gaudette and Matthew Ronalds from Hello Friend Foods, well, Bree and Matthew actually ARE Hello Friend Foods; a Melbourne company making delicious vegan cheese. Quite cinematically, the pair met when Bree took an Uber Matthew was driving, they got talking about the cheeses Bree had been experimenting with, Matthew thought it would make a great business and that was it; there has been no stopping them ever since. Hello Friend Foods make vegan mozzarella, haloumi and a cheese sauce that is everything you are looking for in a cheese sauce. You can buy their products online or in loads of cafes, restaurants and delis in Victoria. They have begun branching out into New South Wales, Queensland and the ACT as well, so hop on their website (www.hellofriendfoods.com) to find out how you can get your hands on the goodness.

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Dougie Thompson | Dinner at Dougie's House

Wed, 30 Sep 2020 09:02:20 GMT

Today’s chat is with Dougie Thompson. I reckon Dougie is the nicest guy in hospitality. He has been in the game for 15 years, working his way up from kitchen hand to head chef in a few venues around Melbourne before he and his wife went on a two year adventure around the world in search of street food. When he got back, “the country was on fire” and not long after, we were in lockdown. To keep himself busy and to help others, Dougie went into true hospitality mode, joining the Alex Makes Meals crew up at The Hardware Club, making meals for frontline health workers, then doing online cooking entertainment with his friend and Conversation with a chef alumni, Sam Pinzone, called Bad Chef, Worse Chef. He is currently run off his feet with his creation, Dinner At Dougie’s House, which started when he posted photos of what he was cooking and locals asked him to “cook it for them”. That has now turned into a five night a week venture where he gives his profit to various charities and where he very happily gets to come up with a different menu very night. Talking to Dougie made me so happy and I absolutely think you should hop on his Instagram @dddougiez and Facebook Dinner at Dougie’s House for vibrant photos and Dougie’s soulfilling commentary. Dougie Johnson is what Melbourne in lockdown needs. Thanks, Dougie. Now I do apologise for the sound quality. We had a few issues with phones cutting out and I am fairly certain Dougie was cooking while talking to me, but bear with us, because it’s a cracker conversation. Photography credit: Danny Pareno

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Elisa Hill

Mon, 28 Sep 2020 23:48:24 GMT

Elisa Hill comes from regional Sao Paolo in Brazil and has worked in kitchens of Paris and London, including two Michelin star restaurants, and she had her own restaurant in Sao Paulo before coming to Melbourne not long before we went into lockdown. Lockdown hasn’t stopped her; she has been cooking up a storm on Instagram, posting photos of beautiful dishes paired with glorious wines and sharing videos taking viewers through various steps to make some of the dishes for themselves. This was a fascinating conversation. I loved every minute of it and can’t wait for you to listen.

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Chris Orr | Wee Man's Kitchen

Wed, 23 Sep 2020 07:16:30 GMT

Chris Orr is a Glaswegian chef with an infectious lust for life and passion for hospitality. Widely travelled and having worked in many different kitchens with a range of cuisines, Chris has lots of great stories and ever-evolving ideas for food. He now has his own kitchen, Wee Man’s Kitchen, which runs out of the Tallboy & Moose Brewery in Preston. It’s an open kitchen because Chris loves to chat to customers and be part of the dining experience. He’s serving up the food he loves, so Scottish with Italian, Indian (and whatever he fancies really) influences. You can get Haggis Pakora and chips with curry sauce, but you can also get bona fide gnocchi, and I reckon his Sunday roasts are becoming the stuff of legends. This chat made me so happy and I think you’ll be pretty happy listening to it.

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Michael Craig | Red Sparrow Pizza

Mon, 14 Sep 2020 01:30:26 GMT

I always love stories about chefs from other countries who have heard about Melbourne and are drawn to its reputation for diversity and excellence in food. I like it even more when they get here, love it, stay and become part of the Melbourne community. That’s what Michael Craig and his partner Shelley Scott did when they came from Glasgow eight years ago and not only has it been great for them, but it has also been great for us. Michael and Shelley are the team behind the wildly successful vegan venue, Red Sparrow Pizza, first opening in Collingwood and then in Prahran. Melbourne is lucky to have them.

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Meni Valle

Mon, 07 Sep 2020 05:48:32 GMT

Meni Valle is an Australian-Greek food educator, cookbook author and glorious cook. While she has always been an advocate for Mediterranean food and its benefits, her latest cookbook, Ikaria, not only extols the food, but also the way people are eating that food and living together. As the title might suggest, this book features the food of Ikaria, a Greek island which has been included amongst the five ‘blue zones’ in the world where diet, community and lifestyle seem to contribute to longer, healthier and happier lives. Before I spoke to Meni, I watched a little video clip from when she was on the island, cooking with and learning from the people there. It is a beautiful place and hearing her talk about what she experienced there is a lovely reminder to take time to eat together, rest, walk in nature and appreciate those around us.

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Raph Rashid | Beatbox Kitchen

Wed, 02 Sep 2020 06:41:17 GMT

Raph Rashid is the tonic Melbourne needs right now with his weekly instalments of favourite homecooked meals from his childhood in Raph’s Mean Cuisine on IGTV and YouTube. He cooks up a storm in his Brunswick home kitchen and every week invites a friend along for the ride. It’s uplifting and wholesome and you can’t help but smile the whole way through. But this isn’t the first time Raph has brought goodness to Melburnians; he’s been doing it for a long time. Raph was a pioneer in the food truck scene here and is responsible for Beatbox Kitchen, Taco Trucks, All Day Donuts and Juanita Peaches. Plus, he’s just a really nice guy and has great taste in music. I had such a lovely time chatting to Raph and I can’t wait for you to share the joy.

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Iain Alexander | Hazel Dining

Sat, 01 Aug 2020 01:54:43 GMT

I’ve never actually met Iain Alexander in person. He reached out on Instagram just to say that he had been inspired by the chats on Conversation with a chef. At the time he was living in Melbourne and working for Scott Pickett, which is always going to go in someone’s favour, as far as I’m concerned. Then I looked at the photos of the food he was putting up on Instagram and I thought, this guy loves cooking. The next time I checked his feed, he was in Christchurch, my hometown, and that certainly piqued my interest some more. Caught up in lockdown, his plans to just stop over in New Zealand on the way to stages in the US and the Netherlands were more than a little thwarted. But from talking to Iain, I get the idea that he’s not someone who gives up easily and he is certainly not someone who will rest on their laurels and hope for the best. Iain has set up Hazel Dining, offering Christchurch diners an intimate dining experience in the comfort of their own home. Iain came out with some ideas that really made me think and I loved every minute of our conversation. I absolutely know you will too.

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Matthew Bentley

Sat, 04 Jul 2020 05:24:25 GMT

I had planned to speak to Matt Bentley in March. Then we went into lockdown. Over the isolation period, photos of the incredible food he was making at home would pop up on Instagram and his love for cooking and exploring new food ideas jumps out of the shots. I knew this already from all the great conversations I’ve had with chefs, but it really came home to me seeing photos like Matt’s that being a chef isn’t just a job to so many chefs, it’s their passion, their life. Matt has travelled extensively and worked in several countries around the world, but I loved that he said he thinks this is the best job so far, at Hotel Lindrum in Melbourne.

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Rotem Papo | Golda

Thu, 25 Jun 2020 08:43:34 GMT

I first spoke to Rotem Papo three years ago when he was head chef at L’Hotel Gitan. Since then he has been head chef at Bar Lourinha and now he is at Golda which he co-owns with Adam Faigen of Gramercy Social fame. As on the previous occasion, Rotem showed his absolute love of hospitality by offering me a glass of wine and a selection of the baktana, or small bites, which they had just put on the menu that day. Usually as I’m writing up my conversations, I look out for the gems the chefs say to use as a pull quote to break up the middle of the written version. Rotem came out with so much greatness that the whole transcript should really be highlighted. He absolutely loves what he does and now at Golda is finally able to share the food from his childhood with a very lucky Melbourne dining public.

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Charlie Cheng | Shinbashi Yakiniku

Thu, 19 Mar 2020 21:54:08 GMT

Charlie Cheng…great name…owns Shinbashi Yakiniku in Brisbane and in Melbourne. I went in to the Lygon Street venue back in November 2018 when the restaurant reopened and I wrote about it for Broadsheet. It had actually opened a year prior but due to damage from a fire in a neighbouring restaurant had to be closed and completely refitted. Yakiniku is a style of Japanese barbecue where guests cook over the coals at their table and Shinbashi is particularly known for its high-quality wagyu beef. I had a chat to Charlie on the phone because he is up in Brisbane. Again, as for all in the hospitality industry at this time, Charlie has the Covid-19 crisis on his mind. My thoughts are with all hospitality owner and workers at this time.

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Rob Kaboord | Lekker

Wed, 18 Mar 2020 22:26:52 GMT

I spoke to Rob Kaboord for Broadsheet when Lekker first opened as a pop-up in the Windsor Hotel at the start of January. He was generous then with his time and the stories he shared with me and he was generous again this time. When we spoke in January, we had no idea that by now, mid-March, the world would be in such a state of flux. The hospitality industry has been particularly hard-hit, and the Covid-19 crisis is, of course, front of mind for many of us. Rob shared some insights and inspiration with me which highlight his hospitality heart and why he is as well-loved as he is within the industry and wider community. This is a longer than usual conversation with a chef, so grab a cup of tea, settle in, and enjoy.

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Laurent Rospars | Little Prince Wine

Sun, 15 Mar 2020 23:12:11 GMT

This was a wonderful conversation to have and also a little tricky to write up, because this was a no holds barred all over the place conversation. Laurent Rospars has so many great stories to tell. Originally from Brittany, he has now been in Australia for just over 30 years and in fact celebrated his 30th anniversary in 2016 by cooking with a few of his chef mates, among them chefs I have also happily chatted to; Annie Smithers, Ian Curley, Pierrick Boyer. Laurent worked at Michelin starred Maxim’s and the Tour d’Argent in Paris, was the Executive sous chef at the Hyatt Hotel in Kuwait; he has owned and run his own restaurant in St Kilda as well as led teams in several other high profile Melbourne venues and for the last 12 years has been the head sommelier for the Melbourne Pub Group. We met at the Prince Hotel in St Kilda and Laurent took me for a walk around the building, showing me where his boutique wine bar and store, Little Prince Wine, is still being built and then back in through the newly reopened pub. We sat upstairs in the dining room and I drank a glass of beautiful muscadet while we talked food, wine, rugby and anything else that popped up along the way.

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Anthony Power | Pilgrim

Wed, 11 Mar 2020 21:00:22 GMT

The word that stands out from my chat with Anthony Power of Pilgrim in Liverpool is fun. Anthony has been involved with a lot of projects and businesses and life adventures and he describes them all as fun. And I believe him. He exudes a palpable appreciation of life and the many opportunities he has been offered and has seized in both hands. He has worked in Canada, New Zealand, Mexico, London and now Liverpool. He was one of the first 30 Mo Bros who launched Movember back in 2003. He has also authored a cookbook and was a founding member of Root+Bone magazine. He is back in his home town of Melbourne for one of those opportunities; a chance to work in with chef Paolo Arlotta from Herbivorous Nights, Orlando Marzo, the 2018 World’s Best Bartender and Liinaa Berry, sommelier. This gun team are, over two weekends at the end of March, curating a pop-up seven-course tasting menu at Young Bloods in Fitzroy, inspired by the ancient pilgrimage through France and Spain called the Camino de Santiago.

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Michael Harrison | Pretty Little

Fri, 06 Mar 2020 07:25:42 GMT

Michael Harrison is a modest guy. I could already tell that by talking to him. He worked in excellent venues with top chefs right from the start and you don’t get to work your way up to head chef by the age of 26 without having something pretty stellar about you. Pretty Little owner, Michael Byard, is full of praise for his new head chef, and mentions the level of creativity that Michael brings to the kitchen every day. The way Michael (the chef) describes some of his dishes has me hanging off his every word and desperately searching my diary for the next free night to get back over to Balaclava.

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Jude Mayall | Outback Chef

Tue, 18 Feb 2020 20:57:44 GMT

I have been thinking a lot about native food recently. But not as much as Jude Mayall, also known as the Outback Chef, thinks about native food. She is a passionate advocate for eating the food grown on the land we walk on and she has been supplying chefs, home cooks, distillers and manufacturers with a vast array of native ingredients since 2005. The dream was always to have her own place to share her passion and two weeks ago, she opened the doors to The Wild Food Farm in Rhyll, on Phillip Island, and the dream became a reality.

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Daniele Piras | Vaporetto & Squid Inc., Bali

Thu, 23 Jan 2020 07:39:32 GMT

Ideally I would have chatted to Daniele in Canggu once he is there in April and working as head chef at Squid Inc., but, you know, Richmond is fine. Really. But make a note of Squid Inc. for your next trip to Bali because you will be in excellent hands. Daniele Piras was born in Sardinia, but his family moved to a little town near Venice when he was 5 years old and he has many happy memories of eating delicious bowls of pasta with friends growing up there. At 18, he came to Australia as a landscaper but quickly gave that away for the kitchen where he has worked his way up through the ranks and fortuitously landed in the kitchen of Vaporetto, the Venetian eatery run by Greg Feck, Kim Coronica and David Wickwar. Perfect. Even more perfect is Greg opening a balinetian (Balinese Venetian fusion) restaurant in Bali and taking Daniele with him. Living life like its golden and well deserved, I say.

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Darren Robertson | Three Blue Ducks at The Farm, Byron Bay

Tue, 21 Jan 2020 08:27:33 GMT

Darren Robertson | Three Blue Ducks at The Farm, Byron Bay by Jo Rittey

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Trevor Perkins | Hogget Kitchen

Mon, 20 Jan 2020 03:31:38 GMT

Trevor Perkins is a passionate advocate for eating locally and sustainably. Local for Trevor is West Gippsland where he cooks overlooking the vines at Hogget Kitchen. On the day I visited, the countryside was shrouded in a smoky haze from nearby bush fires, a reminder of our footprint on this land that was so well managed and appreciated for thousands of years. It is good in times like these to talk to good people like Trevor, whose love for his region, the produce he works with and for teaching and sharing his knowledge with others is inspiring. Trevor’s connection to the land started in his childhood and is now woven into the food he puts up. After our chat, he took me for a tour of Hogget Kitchen to check out the hanging charcuterie, native garden, the carcasses waiting to be butchered on site and the huge bookshelf of cookbooks ranging from the Larousse Gastronomique to Rohan Anderson. I want my house to look and feel like Hogget Kitchen; it’s a gem of a place.

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Will Meyrick | The Street Food Chef

Tue, 14 Jan 2020 06:31:07 GMT

When I spoke to Will, it was 7 o’clock in the morning in London. He was eating a peanut butter sandwich and drinking Lapsang tea and I could hear his children running around in the background. Will Meyrick has a lot going on. He has seven restaurants under his belt in Indonesia, produces a riveting travel vlog on YouTube where he delves into the history and culture of the country he’s in and tells the story in a completely gripping way, he’s a photographer, a restaurant consultant and he looks a bit like Ewan McGregor. But that might be just me and the fact I know he’s Scottish…He is also part of RAA Travel’s Tasting Australian Airlines, a two-day event bringing people from Melbourne to McLaren Vale in April. Will joins Darren Robertson from Three Blue Ducks to cook lunch at Star of Greece, a Mediterranean restaurant overlooking the ocean in Port Willunga. As I mentioned, this was a phone chat, so the sound quality isn't always fabulous, I'm afraid.

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Paul Wilson | Morgan's

Sat, 21 Dec 2019 12:38:13 GMT

I drove to Sorrento on a hot summer’s day and sat out on the terrace at Morgan’s, rosé in hand and with a beautiful view of the beach and bobbing boats in the bay. I ate grilled snapper with a snow pea tendril salad. It was delicious. I have been wanting to talk to Paul Wilson for a while now. Other chefs I have spoken to refer to him in glowing terms and he enjoys an immense reputation on Melbourne’s culinary landscape. After lunch, when I strolled over to meet him Paul was flicking with relish through Josh Niland’s The Whole Fish Cookbook…a Christmas gift, he said. Our chat started in at that point and I loved every minute of it.Photography: @theeibleimage

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Mo Zhou | Gaea

Tue, 10 Dec 2019 01:13:22 GMT

Mo Zhou didn’t start out wanting to be a chef, but a gap half year at Uni opened his eyes to Europe and food other than the Chinese food he had been brought up with. A stage at Attica and then roles at Vue de Monde and The Press Club further inspired him and he started doing a series of pop-ups here and in his native China, always challenging himself to use local ingredients, even if he had never heard of some of them before. In October, Mo launched Gaea, his intimate degustation restaurant in Fitzroy where his monthly menus are a testament to his passion and inventiveness as well as a homage to the foraging and walks through nature that inspire him.

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Jeremy Raven | Drumplings

Fri, 29 Nov 2019 10:08:55 GMT

Drumplings is one of those places where you walk in and the dining space is cool, kinda edgy, you already know that the food is going to be delicious because, well, cheeseburger dumplings, how could it not be? Then you walk out the back and it’s all artificial grass and street art and basically an oasis of courtyard chic in the middle of the city. I sat down with Jeremy Raven, the magician behind the intriguing dumpling fillings (also beef rendang, mac & cheese, bangers & mash), and it seemed right that he sat against the painted wall so that it looked as though a butterfly had alighted on his shoulder. Jeremy exudes the delight he has in food, hospitality and traveling the world and I had a lovely time talking to him.

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Rory Greenwood-McNeair| Galah

Fri, 29 Nov 2019 08:50:09 GMT

C.S. Lewis was definitely onto something when he had children entering other worlds through a wardrobe. But Galah goes one step further with creating a bottle shop as an entrance to a super cool loft bar. Native Australian floral ingredients, feature bark hangings and retro Scandi-ish furniture is already a great start. Then there’s the food by Rory Greenwood-McNeair. Rory is humble and not willing to buy into the descriptions others have used of him. He wants to celebrate the seasons, the available ingredients and he wants to respect the ideas the owners of the venues he works in. A genuinely lovely guy, Rory is cooking up crocodile and native bush herbs and just being awesome about it all. If I were you, I’d be slipping in through the bottle store, heading up the stairs and experiencing the loveliness for yourselves.

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Dan Szwarc | Hotel Argentina

Sun, 17 Nov 2019 20:49:25 GMT

When I walk into Hotel Argentina, Dan greets me with a kiss on the cheek, “That’s how we say hello in Argentina,” he says. I love it. After our chat, I am treated to a delicious array of dishes from the new menu, inspired by the food he grew up with in Argentina. He tells the table that what he is bringing out…his mother-in-law Rosa’s pickled eggplant, grilled meats and octopus with house-made chimichurri, baby corndogs, zucchini flowers stuffed with blue swimmer crab, grilled veal tongue with white anchovies…would be par for the course at Sunday lunch in an Argentinian family. He explains that it’s all about lots of the food on the table for everyone to share and that Sunday lunch can last for hours as everyone eats and talks and spends time together. Sitting at the long table upstairs eating delicious food as the sun was setting, it felt lovely to be part of that tradition.

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Sascha Rust | GoodFish Project

Tue, 12 Nov 2019 08:55:03 GMT

Sascha and I sat up at the long table at the Alps in Prahran, surrounded by walls of wine and talked all things food and culture and philosophy and goodness. I really only scratched the surface of Sascha’s wealth of knowledge, experience and his passion for the food industry. We could have talked for hours, but that would have been a really long podcast to listen to and transcript to read and this way, I’m leaving you with your own questions and thought spin-offs to explore. You’re welcome.

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Jack Stuart | Congress

Thu, 24 Oct 2019 08:01:58 GMT

Congress has been around for just over a year, gracing the corner of Peel and Wellington Streets in Collingwood. Jack Stuart stepped in as head chef from the start and has been plating up delicious food ever since. Jack is a stickler for quality and has chosen suppliers who favour one thing and do it well. If it’s not in season, Jack’s not using it and he gets huge amounts of joy from seasonal produce at the absolute pinnacle of its seasonal arc. Going by his Instagram account, he has a thing for the perfect loaf, crusty on the outside, springy on the inside with just the right amount of hole to bread ratio. I think ordering the Tasting Menu is certainly the way to go at Congress, so that you can appreciate the techniques Jack has learned along the way, his flair for innovation and the love he has for what he’s doing.

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Chef Jack Aw Yong | Silks, Crown Melbourne

Wed, 23 Oct 2019 00:44:23 GMT

I sat down in the opulent Silks restaurant at Crown Melbourne with Chef Jack Aw Yong, renowned as the global godfather of Chinese cuisine. This month he is sharing with the lucky Melbourne dining public, his passion and talent garnered from years of hard work, determination and creativity. Chef Jack is a storyteller and I was treated to incredible tales from his culinary journey, interwoven with snippets of life wisdom about the importance of love and of following your dreams. I was literally on the edge of my seat, loving every minute of it.

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Elliott Pinn | Rascal

Tue, 22 Oct 2019 19:00:31 GMT

When I was doing some reading about Elliott before going to chat to him, I discovered that, not only is he from Christchurch, but he went to school in the same part of town as me, albeit years after me…! I mention age, only because Elliott might be young in years, but he has had quite the trajectory, starting off his career cooking in one of New Zealand’s best restaurants, Pescatore, in the George Hotel overlooking Hagley Park in Christchurch. He moved to Sydney after the earthquakes and worked at Flying Fish Restaurant, and then Sepia, before moving to Melbourne to the head chef role at Doot Doot Doot at Jackalope on the Mornington Peninsula. From a park view, to a view over the water and then of vineyards, at his latest venture, Rascal, the Sydney Road view might not be quite the same, but Elliott and his team look set to change the Brunswick dining landscape all the same.

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Nicola Dusi | The Hardware Club

Thu, 17 Oct 2019 01:49:36 GMT

When I walked through the door of The Hardware Club, Nicola greeted me like an old friend and revealed that he’s a big fan of my podcast and knew that he was the 202nd conversation I’d had. That made me happy and I felt happier still, perched up at the bar and hearing all Nicola’s stories of growing up in Verona, doing a stint in a hotel restaurant in Mykonos and coming to Melbourne. A year ago, he and his friend, Andrea Ceriani bought the restaurant they have called The Hardware Club. Housed in historic Hardware House, they have renovated the space, painted the pillars mustard yellow as a homage to traditional trattoria in Italy, installed a gleaming custom-made pizza oven in the corner of the room, and at the same time made sure the diners who had been coming to the place in its previous incarnation for up to 30 years, are still catered for.

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Nathan Scarfo

Thu, 03 Oct 2019 23:10:39 GMT

Nathan Scarfo is set to open his first solo venture, Risi in Moonee Ponds in March next year. Full of personality, it's clear from the moment you meet him that Nathan loves life, hospitality, and cooking Italian food. This is one of those conversations that would definitely have been great as a video because of the animated way Nathan talks about his passion. I learned a lot about risotto, reality tv cooking and Moonee Ponds and I can’t wait to try Nathan’s risotto in March. We chatted in a rooftop bar so the sound quality is atmospheric to say the least, but then you'll really feel as though you were there!

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Sandy Melgalvis | Common Ground Project

Thu, 03 Oct 2019 07:02:25 GMT

Today’s chat is with Sandy Melgalvis at Common Ground Project, a not for profit café just out of Geelong. Sandy and I sat outside surrounded by chooks, raised garden beds and children running around in the sun. I had been wanting to talk to Sandy for a while because her name kept coming up in very favourable terms when I spoke to other chefs. Note to self: do not listen to Russell Brand in conversation with Lena Dunham while driving to talk to a chef; my brain was scrambled from the intellectual repartee and the struggle was real to get any kind of coherent statement out which you’ll hear as I go on. Luckily for me, Sandy thoughtfully articulated everything I wanted to know and gave me even more to think about on the drive home.

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Alex Davies | Gatherings

Wed, 25 Sep 2019 03:46:54 GMT

When I went into Gatherings, Alex apologised for the mess, saying it had been a big night the night before. It wasn’t messy and I loved the way Alex’s eyes lit up as he described giving over his space to Mitchell Teirney and Josh Hunter for their dinner: Know the whakapapa (origin/story) of your kai (food); a celebration of traditional Maori food, storytelling and wisdom. Alex, himself, is all about provenance, basing his plant-based and seafood menu, as well as his wine list on produce and wines from the Canterbury region. I ate here the other night and it was an absolute delight. Dishes such as yakitori potato and braised cabbage, cured yolk, mustard, porcini echo the season and the region and were delicious. Lucky Christchurch.

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Flip Grater | Grater Goods

Mon, 23 Sep 2019 05:07:26 GMT

Flip Grater is an impressive woman. She is an incredible singer-songwriter who has toured the world several times, she has produced four albums and an EP, with one of those albums produced in Paris, she has two cookbooks under her belt and with husband, Youssef has, perhaps most importantly created a beautiful little daughter, but also vegan deli and wine bar, Grater Goods by day and Pinot Cave by night. I have been looking at photos of her vegan treats on Instagram and couldn’t wait to go in for a visit while I was in Christchurch. Flip poured me a glass of rosé, made up a beautiful deli board and delighted me with her story.

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Dan Hawkins | Prince Dining Room, Muse at Mitchelton Winery, Nagambie Brewery and Distillery

Sun, 22 Sep 2019 04:23:41 GMT

When I arrive at Prince Dining to chat to Executive chef Dan Hawkins, the dulcet tones of a jackhammer greet me and I’m pretty sure my face said it all. Sensing my alarm at competing with construction for a conversation, the lovely Prince Hotel staff took Dan and I up to one of their beautiful hotel rooms so that we could chat in peace. Dan is a gentle giant; tall and with a really lovely approach to equilibrium and wellbeing, be that with food, family or the people he works with.

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Hamed Allahyari | Cafe Sunshine & SalamaTea

Wed, 18 Sep 2019 18:33:03 GMT

Hamed Allahyari is a Persian chef with a heart for others and a soul-warming laugh. I went out to Sunshine Café in Sunshine the other day and spoke to the café’s other founder, Jen Morillac. Jen and Hamed wanted to run a place that could employ refugees and asylum seekers who have had difficult time finding employment in Australia. In addition to that loveliness, they are making everything except the croissants from scratch, aiming for zero waste and do not have takeaway cups. Hamed wasn’t there when I visited, so we had a chat on the phone.

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Eileen Horsnell | Napier Quarter

Wed, 18 Sep 2019 10:56:35 GMT

Eileen and I sit down to chat by the open sash window in Napier Quarter, the cute blue stone wine bar on the corner of Napier and Kerr Street. Afternoon sun is glowing on the buildings opposite and deliciousness wafts out from the kitchen. After the chat, owner Daniel Lewis helps style my portrait taking, brushing away any stray dust from the outside wall…and from Eileen…This feels like family and it feels like home and I like that a lot.

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Maureen Andrews | Ostrich and the Egg

Tue, 17 Sep 2019 09:22:46 GMT

Maureen Andrews is one half along with Gary of the mother and son team behind Ostrich and the Egg, a South African eatery and bar in St Kilda. When you step through the door off Inkerman Street, you feel as though you are stepping into their home. Not surprising really, Maureen has always welcomed and cooked for family, friends, the community and once for 500 people at a volleyball club event. She loves it! Gary made me a cup of rooibos tea and I sat down for a lovely chat with Maureen before she got called away to cook for customers. There’s a braai out the back and Friday night is braai night on a revolving vegetarian, seafood and meat basis. And this Sunday (22nd September) you’ll find Maureen and Gary at the Queen Victoria Market’s African Festival.

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Carla Nery | Mandacaru

Mon, 16 Sep 2019 22:17:51 GMT

Mandacaru is a little bit of a different business model to the usual restaurants I visit. Chef and owner, Carla, is making delicious Brazilian dishes from a commercial kitchen just a little bit bigger than a shipping container out the back of an industrial-feeling complex in Port Melbourne. She feeds people through Menulog, Deliveroo, festivals and larger catering events. Carla’s eyes dance when she talks about food and cooking up dishes from her homeland. The Brazilian community is certainly happy she is doing what she is doing and once you try some of her food, I’m fairly certain you’ll want to be part of her community too.

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Dave Verheul | Lesa

Thu, 05 Sep 2019 21:55:01 GMT

I first met Dave a couple of years ago when I went into Embla for a chat. It would have been one of the first conversations I did and I loved every minute of it. Back then, Dave was running between Town Mouse and Embla and doing an excellent job at both. And here I have a confession to make. I ran into Dave a few months ago at a restaurant opening with his now fiancée, Narani. She introduced me to Dave and I didn’t recognise him. The shame. But, now, get on board with me on this…have a look at the photo from my previous chat and you will see a different man. Same drive, same genius with food and same heart for the hospitality community, but Dave Verheul in 2019 is a happier man and that happiness is palpable. I still asked the same dumb question about his cooking style and I love that Dave has now put me in my place twice about how much chefs hate being asked that. But I’ll tell you something else, when I arrived at Lesa at 4pm at staff mealtime, Dave’s first question was, Are you hungry? This is a man who is the epitome of hospitality and I'm not the only one happy that he’s cooking for us in Melbourne.

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Nicola Romano | Oster Eatery

Wed, 04 Sep 2019 10:01:08 GMT

Nicola Romano | Oster Eatery by Jo Rittey

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Dan Cooper | Prince Dining Room

Tue, 27 Aug 2019 09:07:59 GMT

This was such a great chat. They are ALL great chats and I can’t even tell you how lucky I feel to be able to sit down with these chefs and just ask them anything I want to about their craft and things that occur to me mid-flight. Dan was so accommodating and really went with the flow and answered all of my questions in such a delicious way. All this, while the end-of-winter sun slanted in through the art deco windows of the Prince Dining Room. This is a pretty special place and Dan is cooking up some pretty special food which you should definitely try. It’ll be obligatory after reading this chat or listening to the podcast.

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Silas Orre | Curly Whiskers

Mon, 19 Aug 2019 09:44:53 GMT

When you walk into Curly Whiskers in Brighton, it feels as though you are walking into someone’s house; someone who is an amazing cook. It smells divine and Silas and owner, Rosalin are working in the ‘kitchen’ which is very much part of the dining room. A large island bench divides the back workspace from the tables and chairs; everything is on display and they like it like that. So do the diners. When I arrive, Silas is grating fresh truffle, which he tells me is for the crème brûlée...

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Cristian Folletti | The Essence at Melbourne Marriott Hotel

Sun, 11 Aug 2019 04:52:05 GMT

When Cristian Folletti talks about pasta, his eyes light up and he gesticulates even more animatedly than ever. A relative newcomer to the chef scene, Cristian had already learned a lot from his aunt in Italy, who is also a chef, so that when he went to culinary school, what he was learning was really the ‘why’ behind the ‘how’. I sat down with Cristian, his girlfriend, Olivia and his Executive Chef, Karan Negi at the Melbourne Marriott Hotel for a chat. Olivia darted around taking photos of us all and Karan also contributed to the conversation, but I was particularly fascinated by Cristian’s obvious delight in being a chef, and his very clear passion for pasta. Once the interview was over, Cristian, Olivia and I kept talking, they invited me over for dinner and I left the Marriott feeling as though I had made two lovely new friends. How great!

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Jessi Singh | Daughter in Law

Mon, 29 Jul 2019 02:25:32 GMT

Jessi is eating a bowl of dahl when I go in and asks if I mind him eating. Having seen how crazy busy it gets at Daughter in law from the minute the doors open at 5 o’clock, he should definitely be having that dahl. There won’t be a moment to breathe until much later in the evening. We have the chat and then I’m about to leave when Jessi insists I have a cocktail. It’s a new one they’ve been experimenting with; Negroni with coconut cream. Then he brings out a couple of oysters to have with it and ceremoniously squeezes a lime wedge that has been dipped in black lava salt. Then he brings me Batata Vada, a mustard, curry leaf and potato croquette. Delicious. I pop my head into the kitchen to say good bye and thank you. Jessi looks disappointed, telling me his head chef, Jimmy (who I’ve spoken to before at Bomba) is just making me a ball of happiness, a mouthful of crunchy, creamy, sweet, sour and spicy and some scallop ceviche. Here you have to picture me standing in the kitchen eating delicious food and feeling a bit like a rock star while the other chefs were surely thinking, who is this woman?

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Joe Grbac

Wed, 24 Jul 2019 10:44:48 GMT

Joe Grbac was my first Conversation with a Chef four or five years ago when he was at Saint Crispin and had the idea that talking to chefs would be a great thing to do. Today I went in to the city to have a chat with him about his solo venture, Saxe, which has been running for two years and Saxe Kitchen, the more casual downstairs sharing-plate type iteration. We really got straight to the meaty stuff, discussing the state of the industry and the ways a chef can keep on growing. Fabulous.

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Michael Cole | 2019 Chef of the Year

Wed, 17 Jul 2019 22:43:33 GMT

I drove to Flinders on the Mornington Peninsula on a wet and wild winter’s day to talk to Michael Cole, Chef of the Year Australia 2019 and 2017, and finalist in the international Finale of the Bocuse d’Or in Lyon earlier this year. I imagined I’d hear about his journey as a chef from the beginnings of a life on the pans through to such spectacular results, and I certainly did. I also heard about an avalanche in Japan, love rekindled and a genuine passion for cooking excellent food. I felt as though I had been treated to the most wonderful story, and the best things is, I’m sure there is more. I have the feeling that Michael has many adventures yet to come.

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Marco Valcarcel Alonso | Pontoon

Wed, 03 Jul 2019 01:51:12 GMT

Marco went from loving cooking with his mother and grandmother in León in the northwest of Spain to working in research and development at Mugaritz, a restaurant in the Basque country that annually makes it into the top ten restaurants in the world. He would spend 45 hours a week working on all the possible things you could do with asparagus, for example, and found joy in stretching his imagination and technique through the freedom of creativity. A desire to travel brought him to Melbourne three years ago where he started at Stokehouse and has now moved downstairs to Pontoon as sous chef. He has had a huge role to play in designing the new menu, which is now Basque in flavour, and has some quirky additions inspired by his time at Mugaritz.

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Akad Al-Guepa | Balagan Kitchen

Wed, 26 Jun 2019 23:42:57 GMT

Akad, or AK, as he is known, always loved cooking as a child and couldn’t wait to leave school to become a chef. Having learned the ropes at Rockpool, he went on to Il Bacaro in Little Collins Street and then tried his hand at Chinese Fusion. He’s now happily cooking Middle Eastern street food at Balagan Kitchen and, reading over out chat again, I laughed at my reactions of obvious surprise and pleasure at his use of ingredients and the way he described some of the dishes.

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Charlie Watson | Lupo

Thu, 20 Jun 2019 00:40:07 GMT

I’m a big fan of Scott Pickett’s restaurants and, in fact, my very first Conversation with a chef was with Joe Grbac who, at the time, was co-owner of Saint Crispin With Scott. Having had a chat to two of Scott’s chefs already, Tim from Matilda and Valentin from Estelle, I was not about to miss out on talking to Charlie at newly opened, Lupo, especially having tasted some of Charlie’s food at the opening night this week. Talking to Charlie, I was reminded about the greater loveliness of these chats I get to have; the insight I get into the bigger picture of hospitality and community, not only in Melbourne, but across the world.

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Savannah Sexton | Stokehouse Q

Wed, 19 Jun 2019 09:06:30 GMT

My friend, Alycia put me on to Savannah, the junior sous chef at Stokehouse Q. Savannah sounds like an incredibly driven young chef on paper and it is even better talking to her in person. As much as I love talking to people passionate about what they do, I am a terrible phone conversationalist. Lucky for me, Savannah pulls me through with her irrepressible energy and ways of seeing things. Mark my words, there will be a film made about Savannah, one of these days, and I am convinced she’ll put out a book when she gets just a little further down the track. She is certainly a chef to follow.

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Pierrick Boyer | Rêverie Cafe

Sat, 08 Jun 2019 07:14:23 GMT

Pierrick Boyer has worked with some of the top chefs in the world, the likes of Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux. Pierrick himself, has won many awards and most recently was acknowledged as the Gault and Millau Pastry Chef of the Year in 2017. What’s even more impressive is that having closed his business last year due to loss of business following ongoing construction across the road, he has now picked himself up, re-opened his Prahran café, Rêverie, and has two more venues opening this month. That shows grit and certainly needed the passion for his career that Pierrick talks about in our conversation.

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Tom Peasnell

Wed, 05 Jun 2019 23:29:03 GMT

On the day I chatted to Tom, it was his 32nd birthday. He has plenty to celebrate. Co-owning three popular restaurants in Melbourne with your brother and best mate is not something to downplay. And Cheek is super cool. It spaces the fun out over three levels. The first floor I knew about and boasts a restaurant with a backlit wall of wine bottles and a dry ageing fridge sporting a lot of meat. Tom gave me the tour up one floor to Peaches, the ever so pretty blush-pink bar with suede booths and terrazzo tables and then up yet another flight of stairs to the rooftop where you can be king or queen of all you survey and also toasty warm now the temperature has dropped because of the massive heaters and underfloor heating cleverly wrangled into the bench seats.

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James Kummrow

Wed, 05 Jun 2019 11:28:42 GMT

I visit James Kummrow on the coldest day in Melbourne so far this year. Dodging hail showers, I’m happy just to get through the doors of Fatto Bar & Cantina relatively unscathed. The I meet James, a man who exudes contentment. This is a man who loves what he does. Talking to him, I am treated (as I so often am talking to chefs) to moments of rapture as he articulates his passion for hospitality and the journey that brought him to where he is. And where he is, Fatto, is a place he even comes to, even on his days off, as a patron. That’s how much he loves it.

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Charlie Snadden-Wilson

Wed, 05 Jun 2019 11:04:33 GMT

When I step into Etta on a grey and bitter day, the first thing that strikes me is how delicious it smells in there. The open kitchen is a hive of industry and whatever it is they are preparing, I wish I was staying for dinner. The second thing I notice is how great the music is, and the third, how lovely it always is to talk to a fellow New Zealander. Charlie is softly spoken and perhaps not someone who likes to talk about himself. That doesn’t stop him from articulating his passion for good food and cooking in a way that made me grateful for the opportunities I have to listen to and share stories of hard-working and thoughtful chefs.

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Matti Fallon | Broadsheet Kitchen

Thu, 11 Apr 2019 09:28:01 GMT

I’d been trying to talk to Matti Fallon for a while and it just didn’t happen. Timing is everything and when I sat down with Matti, it all becomes clear, as you’ll read further down in the chat. When I was trying to catch up with him in January, he was working on his Broadsheet Kitchen suburban Chinese takeaway from the nineties offer AND becoming a father. He was so lovely about wanting to be part of Conversation with a chef at the time, but very understandably had a whole lot of life coming at him. Talking to him now was perfect because there was a whole new story to hear.

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Daniele Colombo | Tipico

Tue, 09 Apr 2019 09:31:15 GMT

When I announced to Daniele that I would be recording our conversation so that I could type it up later AND that I would need a photo of him, he looked like someone who had been told I would be stealing his soul. I like to think that Daniele’s enjoyment of the conversation steadily improved as we went on and that there was no soul-stealing involved. For my part, I relished every minute and learned a lot about Italian food, the possibilities of Italo-Asian fusion and about the head chef of Tipico.

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ALMAY JORDAAN | NEIGHBOURHOOD WINE

Sat, 23 Mar 2019 05:09:57 GMT

My chat started somewhat unconventionally with Almay asking me some questions. Turns out we have a lot in common. We both love French, history and academia, we both knit in what spare time we have, and we both arrived in Melbourne eight years ago. From there our paths diverge. Almay co-owns and runs highly successful Neighbourhood Wine Bar with her husband, Simon, and I have the pleasure of getting to talk to her about it.

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John Rivera | Lûmé

Thu, 07 Mar 2019 09:34:54 GMT

In a very six degrees of separation moment, as I wait to talk to John Rivera at Lûmé, his sous chef, Michael comes out to say hello. Michael is Jodie Odrowaz’s (last conversation) boyfriend and when I talk to John about that, he tells me Valentin (conversation before Jodie) is coming in for dinner that night. My mind is blown and I love it. It feels right that all worlds should collide here. John is passionate about bringing people together and creating a sense of community amongst chefs, especially the younger generation. He wants to make a difference and I can feel that intention through the way he speaks about cooking, collaborating and learning more.

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KIRRA PARSONS | CARDIGAN PLACE CELLARS

Thu, 24 Jan 2019 09:16:13 GMT

I learned so much from chatting to Kirra. Actually, my mind was completely blown about 12 minutes into the conversation as Kirra patiently tried to explain Le Petit Chef interactive dining. But Kirra, herself, even without the fancy eating adventure that goes on upstairs from the wine cellar, is a super impressive chef, who soaked up everything she could in the kitchens of The Royal Mail and is now singlehandedly wrangling the kitchen at Cardigan Place Cellars. She is definitely a chef to watch.

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MARTIN GOFFIN | RED GUM BBQ

Fri, 18 Jan 2019 06:42:56 GMT

Martin and his wife, Melissa, are living the dream. They own and run Red Gum BBQ in Red Hill, a burgeoning foodie destination on the Mornington Peninsula. Martin wasn’t always the pit master he is today. He worked for local government, but a visit to a barbecue joint just out of Miami sealed his fate. From the first bite, he was hooked. He is now completely obsessed, constantly seeking more information, tips, and tricks. He told me that he had switched from dreaming about meat to dreaming about wood, although, as his wife reminded him, he did dream about making the perfect sausage the other day…

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SUSHIL ARYAL | TOKYO TINA

Thu, 06 Dec 2018 20:46:25 GMT

Sushil is the kind of person you talk to and come away feeling better for it. He has an infectious happiness and enjoyment of life and his chosen path that is soul filling. Having worked in an impressive line-up of restaurants with excellent chefs, Sushil has recently taken over the wheel at Tokyo Tina and he is having a really great time.

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James Wilkinson

Wed, 28 Nov 2018 07:34:59 GMT

Talking to James Wilkinson made me hungry. He talks about food, dining and cooking with such relish. I was completely enchanted by his tales of lunches in Paris, learning to cook with his grandmother on a farm in Kaikoura, and the griddle scones his grandfather would make when his grandmother went to Bridge.

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Ryan Dolan | Cabale at Broadsheet Kitchen

Fri, 09 Nov 2018 08:02:49 GMT

I could have happily sat and talked to Ryan Dolan all day. I’m not entirely convinced that Ryan felt the same way. He had prep to do and a booked-out restaurant to cater for, but I was absolutely on the edge of my seat in a kind of over the top, slightly nerdy way getting to talk about my two great loves; French culture and cooking. This man is a thinker and a doer. He has a larger vision of hospitality and his role as a chef within it all and where he wants to take it, as well as a respectful appreciation of traditions and what has gone before. To all those who have booked out Cabale so that I can’t get in for quite some time, the French phrase, vous allez vous regaler, says it all…you are in for such a treat.

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Dan Pegg | CHACHO'S

Wed, 07 Nov 2018 09:56:17 GMT

Chacho’s is a new place in Windsor touting Mexican pizzas. Intriguing. We all love a bit of fusion, right? One Dan [Xerri] came up with the idea and brought another Dan in to execute it. Described by other writers as a pizza guru, Dan Pegg himself is much more self-effacing and certainly acknowledges the input he has had to get him where he is, which I have to say, is a pretty awesome place.

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Punit Fernandes | Elichi

Sat, 27 Oct 2018 05:42:55 GMT

Elichi is a beautiful Indian restaurant in Black Rock. Through the window I can see the sea. Punit jokes that he will be able to go over there in summer on his breaks. Punit’s eyes light up talking about his journey as a chef and all the things he has learned and continues to learn. He is the epitome of the life-long learner, embracing every new opportunity and always pushing himself to do better.

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Eitan Doron | Half Acre

Tue, 23 Oct 2018 09:21:42 GMT

Eitan Doron is in at Half Acre 24/7 at the moment. Even when its closed. Such is his desire to get everything right and create the kind of hospitality we all dream of where food, service and ambiance blend together to create harmony. Eitan gave me a lot to think about. I love it when that happens.

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Nick Mahlook | The Atlantic

Wed, 03 Oct 2018 10:47:34 GMT

The sun streams in through the huge windows where I’m seated at The Atlantic on Southbank. Queen of all I survey, and despite fantastic views of the Yarra and Melbourne city, I’m distracted by the array of fish and seafood dishes coming out of Nick Mahlook’s kitchen. Tasmanian oysters with red wine vinaigrette, raw and cured fish of various types and various preparations, split grilled leader prawns, grilled octopus, roasted hiramasa Kingfish with smoked mussels and little pops of saltbush on the side. It’s a feast and I’m keen to ask Nick all about it.

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Blayne Bertoncello | O.MY Restaurant

Fri, 28 Sep 2018 08:37:25 GMT

When I arrive at the farm in Cardinia, Blayne is out on the rotary hoe. Blayne is the head chef at O.MY, the restaurant he runs with his brother, Chase, in Beaconsfield, and he is absolutely the poster guy for living life like it’s golden. He exudes joy, satisfaction and vision and I hang off his every word. O.MY has two hats but flies relatively under the radar in terms of publicity. For six years, these brothers have been putting in the hard yards, growing the food they plate up in their restaurant and absolutely loving their life.

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Daniel Salcedo | Citrico Cocina

Sun, 23 Sep 2018 09:12:58 GMT

As soon as I walked into Citrico Daniel started talking and enthusiastically showing me around the restaurant. This beautiful two storied space in Fitzroy North is absolutely worth the tour. Daniel generously gave me an hour of his time as he talked about his love of cooking, his desire to share the Peruvian food of his youth, depression amongst chefs and the beautiful cycle he feels part of where the sun encourages growth, the product is harvested and he then gets to cook it and feed people. I felt privileged to have shared that hour with Daniel and happy that Melburnians get to eat this food made with love, great humility and respect.

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John Paul Twomey | The Carlton Wine Room

Wed, 19 Sep 2018 02:25:06 GMT

John Paul Twomey | The Carlton Wine Room by Jo Rittey

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Khanh Nguyen | Sunda

Thu, 06 Sep 2018 11:41:34 GMT

Khanh Nguyen | Sunda by Jo Rittey

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Richard Pavlov | Bekka

Wed, 05 Sep 2018 09:40:24 GMT

Richard and Suzanne Pavlov have realised a long-held dream to open a Lebanese restaurant and they have done it with great success with Bekka in Moonee Ponds. Inspired by a recent trip to the Beqqa Valley, a fertile valley known for its wineries and good food, and by their own heritage, they want to transport their guests to a Middle Eastern paradise.

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Julian Hills | Navi

Wed, 29 Aug 2018 02:23:24 GMT

Julian Hills thinks about food 24/7. That might seem like a prerequisite for a chef, but Julian takes it to a whole new level. Having dreamed for years of opening his own limited seating degustation venue, his newly opened Navi in Yarraville is allowing him to really stretch his imagination and his skill to explore and discover and surprise his diners and is an absolute delight for all concerned.

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Mark Ebbels | TarraWarra Estate

Wed, 22 Aug 2018 10:02:44 GMT

I drove out to TarraWarra Estate to talk to Mark Ebbels on one of those intermittently stormy/sunny days where the sky was sort of darkly menacing but at the same time beautiful and cloud cascaded down the valleys of the foothills forming the backdrop to the Yarra Valley. Mark grew up amongst all this beauty before venturing overseas to work in some of the world’s top restaurants including The Fat Duck and Bacchanalia. Now he’s back championing seasonal and local produce and has introduced an intriguing plant-based element to the winery menu.

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Reuben Davis | The Press Club

Thu, 16 Aug 2018 23:23:35 GMT

Reuben Davis is a magician. Seriously. I loved sitting down to talk to Reuben about the food he’s putting up at The Press Club but eating his food was a whole other dimension. I don’t often get to eat the food. Sometimes I talk to chefs because I have eaten the food. But often I go in and talk to chefs and really want to go back and eat the food but life gets in the way. To have been able to talk to Reuben and then experience what he was talking about in the same night was incredible. It was theatre, it was magic and it was totally delicious.

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Tim Young | Matilda

Thu, 16 Aug 2018 03:55:47 GMT

Tim Young is the epitome of the creative and passionate chef who loves what he does but is very aware of having to do the hard yards and push yourself to succeed. His journey has taken him from Hamilton to Melbourne to Holland and now back to South Yarra where he’s running the beautiful Matilda alongside an excellent team.

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Alicia Cheong | Heroes Melbourne

Thu, 09 Aug 2018 10:18:20 GMT

Alicia started working at Fancy Hanks before she went off travelling round the world checking out barbecue joints around America and doing a bit of couch-surfing. She eventually ended up working for a year in the kitchen at Restaurant Andre (No 14 on the Worlds Best Restaurants). The Fancy Hank’s team are glad they’ve got her back to head Heroes Melbourne and I feel lucky to chat to her. Alicia exudes a calm excitement and a great deal of gratitude for the path she has been able to take in her relatively short but action-packed and very successful career to date.I turn up to chat to Alicia before service at Heroes and the music is pumping. I suggest maybe turning it out so I can record the conversation and then realise that I sound like an old lady…

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Simon Moss | The Grosvenor Hotel

Wed, 01 Aug 2018 09:57:23 GMT

Simon Moss is an open-hearted chef who tells it like it is. Maybe it's because he's a kiwi. That might be my bias. Regardless, he is all about hard work, learning more and appreciating the run he's had so far. That goes a long way in my book.

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Tong Li | The Cricketer's Neighbourhood Eatery, Port Melbourne

Thu, 26 Jul 2018 05:49:11 GMT

Tong Li wanted to learn how to cook Mexican food, so he packed his bags, bought a one-way ticket to Mexico, learned Spanish and cooking pretty much at the same time and has been cooking up a storm every since. Now he's in Port Melbourne and boy does he have a story to tell.

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Peter Jo | Restaurant SHIK

Wed, 27 Jun 2018 12:29:11 GMT

Peter Jo, or Kimchi Pete as many people know him, has done the hard yards, earning his stripes in all facets of the hospitality industry, while at the same time distilling what it is he really wants to offer. He's close now that he has opened his own place, Shik, in the city. Chatting to Peter was a wonderful chase down the proverbial rabbit hole as we followed his thoughts and dreams and quest for the truth of what he does. Wonderful!

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Daniel Wilson | Huxtaburger

Wed, 27 Jun 2018 12:20:10 GMT

Another Kiwi making his mark on the Melbourne food scene, Daniel Wilson earned his stripes in the States and then reached for the stars in Melbourne. He was rewarded early on, jointly winning The Age 2003 Good Food Guide Young Chef of the Year and then continued his trajectory gaining hats at now closed Huxtable, the restaurant he co-owned and cooked for, and being at the forefront of the Melbourne gourmet burger wave with Huxtaburger.

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Peter Roddy | Noir

Wed, 27 Jun 2018 12:01:33 GMT

Peter Roddy is one of those incredible chefs who has been working in restaurants since he was 14 years old and still exudes passion and delight at cooking. Having spent his formative years working with the likes of the Roux brothers, Gordon Ramsay and Terence Conran, Peter has earned success in every restaurant he has worked in and now has his own hatted restaurant in Richmond.

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Sophie Storen | Cookes Food

Wed, 27 Jun 2018 11:48:54 GMT

Sitting down with Sophie Storen is a soul filling experience. Her energy and excitement for creating food is palpable and her story had me on the edge of my seat, wanting to hear more and maybe secretly even wanting to be her.

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Donovan Cooke | Ryne

Wed, 27 Jun 2018 11:34:20 GMT

The salmon I had for lunch at Ryne was the best thing I've ever eaten. No joke. Every mouthful was eye-closingly good. You know when you see a really good film and it ends and you just want to hold that feeling in your heart for a little bit longer? That's the feeling I had eating Donovan Cooke's food. Not bad for a lad from Hull who wanted to be a bricklayer.

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Dave Verheul | Embla

Wed, 27 Jun 2018 11:24:20 GMT

Dave Verheul has a way with food that makes you at once raise your eyes in delight at the cleverness, as well as sink down into the cosy deliciousness of it. This is a chat from a couple of years ago and its one of my favourites.

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Domenico De Marco | Tipico

Wed, 27 Jun 2018 01:44:45 GMT

When I arrive at Tipico, Domenico is busy making pasta. Owner Andrea Da Como pours me a beautiful glass of Barbera and before I know it, I’ve embarked on a glorious ride of a conversation with Domenico, including a tour of the kitchen and some of the most wonderful descriptions of team work in the kitchen I have ever heard.

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