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Ocean Trout, Toasted Barley, Nasturtium & Yoghurt

Recipe by Josh Niland Josh has worked in the kitchens of Glass Brasserie, The Fat Duck, Est. Restaurant, The Woods Restaurant & Grain Bar and was head chef at Fish Face. He believes as a chef, that chefs provide nourishment and pleasure by cooking delicious food. His approach to food and cooking is to cook […]

Luke Mangan on young chefs & what the judges are looking for

written by Dominic Rolf. There’s nothing wrong with being the next celebrity chef. Which, coming from Luke Mangan, is reassuring. But, he cautions, just don’t think that the first step in a chef’s career begins with a visit to the make-up department and the green room for an appearance on morning television. “It’s about getting […]

Paddock to plate: tasting Tasmania

There are produce tours, and then there is our annual produce tour. Each year we take our young chefs, waiters and restaurateurs to visit a different region to meet and learn from incredible producers, farmers, harvesters and growers. Like to know more? See our short documentary from the 2014 produce tour through the eyes of […]