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 […]
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 […]
A few weeks ago two of our alumni young chefs, Aaron Ward & Troy Crisante along with our project director Phee Gardner were invited to spend a week with the Hayden Reynolds Tiwi College Project.
During their time on the island, young chefs Aaron Ward & Troy Crisante cooked some of their secret recipes for the Tiwi College Project, and shared these recipes along with some of their chef’s secrets with the college. The marinades are perfect for a BBQ at home.
From potatoes to pigs, that’s how farmers Matt and Sue Simmons have spent the last 13 years of their lives, on the farm that has been in Sue’s family for almost 100 years. Located in Ebenezer just outside of Sydney, Melanda Park began its life as a citrus farm, before floods; market crashes and ageing orchards gave way to cattle in the latter part of the last century.
Ever wondered where those in the biz head to for great eating and drinking? We’re often asked so we headed to our #youngexcellence almuni for the lowdown and the insider’s guide to eating/drinking….Canberra with AKIBA & Sages Andy Day. Where do you go for coffee before work/after work/not at work? We’re spoilt for choice in Canberra […]
Preparation time: 15 mins Cooking time: 1 hour Skills needed: beginner Serves: 3 doz oysters Ingredients 3tbs Palm Sugar 1 Long Red Chilli seeded and diced 1 Stick of lemongrass top inch and bottom inch discarded then thinly slice 1 Bunch of coriander, washed thoroughly and sliced stems & leaves 2 Limes 1 […]
And the awards go to…. it’s been a big year so far. We’ve created new initiatives – Appetite for Young Swines; held cook off’s & wait offs; took this years alumni on a produce tour and last month we celebrated Australia’s innovative fresh produce – our young talent – at our awards night in Sydney. […]