Item Type: Food

Aaron Carr

Aaron prides himself on creating a menu that can cross the boundaries of cuisine by combining flavours that offer a cutting edge. ‘The art is to create a dish that has simplicity of flavours, thus letting our outstanding produce be the centre of attention. We create ‘New Australian Cuisine’, sampling ideas and techniques from all …

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Melissa Palinkas

The food produced by Young George executive chef and co-owner Melissa Palinkas has been lavished with praise by food reviewers who describe her food with words like ‘inventive, fun, smart, original and drop dead gorgeous’. While she enjoys producing an innovative menu, Melissa runs a sustainable kitchen, making the best use of every part of …

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Guy Jeffreys

Guy is the executive chef for Fogarty Wine Group. At Millbrook Winery in Jarrahdale they serve estate-grown modern country food. While local artisan producers are featured on the menu, the kitchen team are known for growing heirloom vegetables from saved seed in the property’s one acre garden. This approach to food has won much acclaim …

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Russell Blaikie

Russell has owned a Winebar in the heart of Margaret River, he often talks food on 720 ABC Radio’s Breakfast Program and in his past was a weekly food columnist for The West Australian. Russell has anchored a season of Our State on a Plate and has co-hosted Delish for Channel 9 & 9 Life …

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Amy Hamilton

Amy Hamilton is the chef-patron of Liberté. Albany’s finest place to dine and a model small bar for publicans around the state. A bold mash-up of French and Vietnamese flavours – sometimes in the same dish – Hamilton’s cooking is ‘delicious, deeply satisfying and a tender love letter to Great Southern produce and producers.” Big …

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Stuart Laws

With a wealth of experience from a multitude of areas within the food industry, from restaurant dining to large scale catering, Stuart works hard to keep his finger on the pulse with current techniques and trends. Moving away from a focused venue role, Stuart invests his time on his own businesses, Showcase Events WA, where …

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Chris Eales

Chris was born in Reading, England in 1985. In his early years, he left university and pursued a career as a chef, working in a local bistro for a year before moving to a small country gastropub. Chris then worked in a Michelin star hotel in Ascot before working in London, where he reached the …

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Gord Kahle

Gord Kahle trained as a chef in Vancouver, Canada, where he worked at a number of restaurants that focused on sustainability and seasonal produce. It was here that Gord’s passion for local cuisine began. Upon moving to Australia Gord held leadership roles at Harvest, West End Deli, The Crowded House, Cantina 663 & Old Faithful. …

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Evan Hayter

With classically-trained and Michelin starred background, Arimia’s Head Chef Evan Hayter seeks to combine the finest Margaret River produce with refined technique. Arimia has embarked on an expansive, hands-on regenerative program taking into account all aspects of the farm, and is growing and rearing more and more of the food that makes its way from …

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Gurps Bagga

Gurps’s love and passion for food began at an early age, while growing up in beautiful Dehradun. Dehradun also known as Doon Valley is situated between the rivers Ganges and Yamuna in the Himalayan Ranges. Passionate and committed to share the cuisine and knowledge of his culture, Gurps made a decision to switch career from …

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