Rodney grew up on a farm in rural New South Wales.  A chef apprenticeship eventually led him to Sydney where he worked under Tetsuya Wakuda at his esteemed restaurant, Tetsuya’s.    After completing his chef apprenticeship Rodney moved into food media, developing recipes for most of Australia’s food magazines, working as Food Researcher for the Better Homes and Gardens television program and authored a cookbook entitled Roasting. His latest book, published by Lantern (an imprint of Penguin)…

Rodney grew up on a farm in rural New South Wales. A chef apprenticeship eventually led him to Sydney where he worked under Tetsuya Wakuda at his esteemed restaurant, Tetsuya’s. After completing his chef apprenticeship Rodney moved into food media, developing recipes for most of Australia’s food magazines, working as Food Researcher for the Better Homes and Gardens television program and authored a cookbook entitled Roasting. His latest book, published by Lantern (an imprint of Penguin)…

Glenn’s love affair with food started long before his professional career as a chef. As a youngster, his favourite pastime was pottering around his family yard, helping his dad out in the garden, processing their own chickens and even the occasional pig. Then came the frequent fishing trips to small secret fishing spots along the Labatouche Creek, the Tarago and Bunyip Rivers in West Gippsland to catch black fish, trout, eels, fresh water crayfish and forage for bush tucker.   Glenn started…

Glenn’s love affair with food started long before his professional career as a chef. As a youngster, his favourite pastime was pottering around his family yard, helping his dad out in the garden, processing their own chickens and even the occasional pig. Then came the frequent fishing trips to small secret fishing spots along the Labatouche Creek, the Tarago and Bunyip Rivers in West Gippsland to catch black fish, trout, eels, fresh water crayfish and forage for bush tucker. Glenn started…

Clare has been at TarraWarra Estate since 1996 and since then she has also been the driving force behind the highly successful annual Victorian Pinot Noir Workshop. She has spent time in Burgundy and Oregon learning the traditional ways of dealing with Pinot Noir and Chardonnay, as well as the alternative new world approach that Oregon is famous for.  Clare studied winemaking at the University of Adelaide and her philosophy on winemaking is ‘interpreting what you get in the vineyard the best…

Clare has been at TarraWarra Estate since 1996 and since then she has also been the driving force behind the highly successful annual Victorian Pinot Noir Workshop. She has spent time in Burgundy and Oregon learning the traditional ways of dealing with Pinot Noir and Chardonnay, as well as the alternative new world approach that Oregon is famous for. Clare studied winemaking at the University of Adelaide and her philosophy on winemaking is ‘interpreting what you get in the vineyard the best…

Alistair grew up in Hobart and started his apprenticeship in a local patisserie.  Whilst an apprentice Alistair won both the National Bakery medal and Scholarship and the National Pastry Gold Medallist and International Pastry Team Member.  After moving to Melbourne and working in various Hotels, Alistair worked at Circa, the Prince where Michael Lambie gave him a recommendation to work for Gordon Ramsay UK. In London Alistair worked for Gordon Ramsay at Angela Hartnett at the ...

Alistair grew up in Hobart and started his apprenticeship in a local patisserie. Whilst an apprentice Alistair won both the National Bakery medal and Scholarship and the National Pastry Gold Medallist and International Pastry Team Member. After moving to Melbourne and working in various Hotels, Alistair worked at Circa, the Prince where Michael Lambie gave him a recommendation to work for Gordon Ramsay UK. In London Alistair worked for Gordon Ramsay at Angela Hartnett at the ...

http://www.artisanhouse.com.au/brands/ridgeline-pottery/  http://www.artisanhouse.com.au/artisan/ben-richardson/

http://www.artisanhouse.com.au/brands/ridgeline-pottery/ http://www.artisanhouse.com.au/artisan/ben-richardson/

http://www.artisanhouse.com.au/brands/petuna/

http://www.artisanhouse.com.au/brands/petuna/

Luke Burgess began cooking in Sydney in 1994, finishing his apprenticeship with 2 years at Tetsuya’s. Upon completing his apprenticeship, Luke travelled Europe, only to return to Australia to embark on a new career in freelance photography, specialising in food and travel.   In 2006, Luke moved to Tasmania with the aim to open his own restaurant. His first venture, Pecora Café was 45 minutes south of Hobart, with a menu inspired by produce from small gardeners, famers and fishermen in the…

Luke Burgess began cooking in Sydney in 1994, finishing his apprenticeship with 2 years at Tetsuya’s. Upon completing his apprenticeship, Luke travelled Europe, only to return to Australia to embark on a new career in freelance photography, specialising in food and travel. In 2006, Luke moved to Tasmania with the aim to open his own restaurant. His first venture, Pecora Café was 45 minutes south of Hobart, with a menu inspired by produce from small gardeners, famers and fishermen in the…

The Bridestowe Estate Lavender Farm established in 1922, is one of the world's largest single commercial lavender farms. And it's in Tasmania!

The Bridestowe Estate Lavender Farm established in 1922, is one of the world's largest single commercial lavender farms. And it's in Tasmania!

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