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Marilyn Annecchini says be a leader who is respectful, motivating and encouraging of staff…

Be a leader who is respectful, motivating and encouraging of staff – firm but fair, and you will get the most out of your team.

Peter Gilmore’s recipe for success for young chefs

Be passionate about the job, stick with a good employer and show your individuality. That’s the advice for young chefs from industry veteran Peter Gilmore. “For me, cooking is a great creative outlet. It always has been something that I’m incredibly passionate about. I love the idea of being able to create something that gives people joy,” […]

Christine Manfield on how to be a successful restaurateur: “You can’t just wing it”

She’s one of the country’s best chefs and restaurateurs, but Christine’s Manfield’s success is no accident. “You need to have a really thorough understanding of all aspects of the business, because you can’t just wing it,” she says. “You’ve really got to do your homework.” As one of the judges of the Electrolux Appetite for […]

From the judges table: Christine Manfield & what she’s looking for

written by Dominic Rolfe While she’s recognised as one of the country’s best chefs and restaurateurs, Christine Manfield admits she would never have entered the Electrolux Appetite for Excellence Awards. “I had a mid-life crisis before I even started cooking,” she laughs. “I was too old to enter any competition like this!” But the young […]

Dave Pynt: the chef & the restaurateur

How did you become a chef? I became a chef because I like eating, it’s as simple as that.  I sort of fell into cooking as university didn’t appeal and I wasn’t sure what I wanted to do. But I really enjoyed being in the kitchen so it all started with making pizza in a […]

Recipe: BBQ Asparagus, bone marrow, marmalade, eggs & macadamia

Simon Tarlington @ Highline Restaurant This recipe utilises farm produce and some of Australia’s most unique produce. One of my favourite times of the year is when the very short season of Victorian asparagus starts and we only keep it on the menu while it is at its peak. The recipe also uses citrus from […]

Recipe: Wallis Lake Bonito in warm pickle of tarragon and garlic

A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for […]