Maggie Beer, with her husband Colin, established the Barossa Pheasant Farm Restaurant in the Barossa Valley in 1978, which they operated until 1993. She is known for her famous pate, verjuice, quince paste and an ice-cream range. She has been involved in several TV series, including “The Cook and The Chef”, has written several books, for which she was awarded the Centenary Medal for service to Australian society through cooking and writing.

Maggie Beer, with her husband Colin, established the Barossa Pheasant Farm Restaurant in the Barossa Valley in 1978, which they operated until 1993. She is known for her famous pate, verjuice, quince paste and an ice-cream range. She has been involved in several TV series, including “The Cook and The Chef”, has written several books, for which she was awarded the Centenary Medal for service to Australian society through cooking and writing.

Heston Blumenthal is a MasterChef Australia favourite! He owns three-Michelin-starred restaurant The Fat Duck and has received a perfect score of 10/10 since 2007 by The Good Food Guide. Heston’s modern cooking has a molecular gastronomic edge – he enjoys using experimental techniques and puts on theatrical multi-sensory experiences for anyone who is lucky enough to eat his food.

Heston Blumenthal is a MasterChef Australia favourite! He owns three-Michelin-starred restaurant The Fat Duck and has received a perfect score of 10/10 since 2007 by The Good Food Guide. Heston’s modern cooking has a molecular gastronomic edge – he enjoys using experimental techniques and puts on theatrical multi-sensory experiences for anyone who is lucky enough to eat his food.

Stephanie Alexander opened her first restaurant in 1964 and later went on to publish several popular cookbooks, including The Cook’s Companion. In 2001, she piloted a Kitchen Garden Program to encourage children to learn about food from an early age.

Stephanie Alexander opened her first restaurant in 1964 and later went on to publish several popular cookbooks, including The Cook’s Companion. In 2001, she piloted a Kitchen Garden Program to encourage children to learn about food from an early age.

Curtis Stone worked for Marco Pierre White in London before becoming head chef at his Quo Vadis. He’s since had various cooking shows and even represented Aussie chefs in Oprah Winfrey’s Ultimate Australian Adventure. He’s now the ambassador of Coles supermarkets.

Curtis Stone worked for Marco Pierre White in London before becoming head chef at his Quo Vadis. He’s since had various cooking shows and even represented Aussie chefs in Oprah Winfrey’s Ultimate Australian Adventure. He’s now the ambassador of Coles supermarkets.

Rick Stein. With a passion for all things seafood, Rick has penned 16 cookery books, recorded many TV series and 5 documentaries.

Rick Stein. With a passion for all things seafood, Rick has penned 16 cookery books, recorded many TV series and 5 documentaries.

This Italian-born American chef Giada De Laurentiis started out studying at Le Cordon Bleu in Paris. A self-proclaimed chocolic, Giada is responsible for millions of Americans drooling over their remote controls on a regular basis. She has won three Emmy Awards for her own cooking show Giada at Home.

This Italian-born American chef Giada De Laurentiis started out studying at Le Cordon Bleu in Paris. A self-proclaimed chocolic, Giada is responsible for millions of Americans drooling over their remote controls on a regular basis. She has won three Emmy Awards for her own cooking show Giada at Home.

In Season 2, Matt smashes a plate after sampling Aaron Harvie’s food...Lucky for Aaron, Matt thought it actually was "disgustingly good..."

In Season 2, Matt smashes a plate after sampling Aaron Harvie’s food...Lucky for Aaron, Matt thought it actually was "disgustingly good..."

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