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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 which they operated until

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.

Shannon Bennett. Famous for using home-grown and organic products in revolutionary ways, Shannan's restaurant Vue de monde sits atop Melbourne's iconic Rialto building.

Famous for using home-grown and organic products in revolutionary ways, Shannan's restaurant Vue de monde sits atop Melbourne's iconic Rialto building.

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 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.

Margaret Fulton. Writer, journalist, author and commentator: Margaret Fulton is considered the matriarch of Australian cooking.

Writer, journalist, author and commentator: Margaret Fulton is considered the matriarch of Australian cooking. What a gem xxx

Jamie Oliver is known and loved for his rustic, Italian-influenced recipes, his cheeky oven-side nature and his fondness for words like “lug” and “gnarly”. He has campaigned throughout the world to improve the unhealthy diets of people of all ages, including Australia.

Jamie Oliver is known and loved for his rustic, Italian-influenced recipes, his cheeky oven-side nature and his fondness for words like “lug” and “gnarly”. He has campaigned throughout the world to improve the unhealthy diets of people of all ages.

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

With a passion for all things seafood, Rick has penned 16 cookery books, recorded many TV series and 5 documentaries. I truly admire this guy.

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.

Matt Stone began an apprenticeship at Leewin Estate in 2003. After moving to Perth and working in all sections of the kitchen at Star Anise, he was appointed Sous Chef at the age of 20. His love of food and cooking took him to Asia and Europe where he discovered new ingredients and styles of cooking. Matt’s creative influence and refreshing menu has already earnt him and his team highly regarded awards, the 2011 Gourment Traveller Best New Talent & the 2011 Good Food Guides Best Young Chef.

Matt Stone began an apprenticeship at Leewin Estate in 2003. After moving to Perth and working in all sections of the kitchen at Star Anise, he was appointed Sous Chef at the age of 20. His love of food and cooking took him to Asia and Europe where he discovered new ingredients and styles of cooking. Matt’s creative influence and refreshing menu has already earnt him and his team highly regarded awards, the 2011 Gourment Traveller Best New Talent & the 2011 Good Food Guides Best Young Chef.

Christine Manfield. From Circular Quay's 'Paragon' restaurant to East @ West in London, Christine has proven herself as a highly regarded chef, author, food writer, teacher and manufacturer both in Australia and Internationally.

From Circular Quay's 'Paragon' restaurant to East @ West in London, Christine has proven herself as a highly regarded chef, author, food writer, teacher and manufacturer both in Australia and Internationally.

Guillaume Brahimi's career began in France, where following a two-year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent and eventually graduated to Chef de Partie after several years. Moving to Sydney gave him the chance to open and work in a number of successful restaurants and his food has been described as "contemporary Australian cuisine with French influences".

Guillaume Brahimi's career began in France, where following a two-year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent and eventually graduated to Chef de Partie after several years. Moving to Sydney gave him the chance to open and work in a number of successful restaurants and his food has been described as "contemporary Australian cuisine with French influences".

Born in Treviso, near Venice, Stefano de Pieri migrated to Australia in 1974 and married Donata Carrazza and settled in Mildura in 1991. He was impressed with local produce – and local wine and decided to create a book that would focus on food memories from his native Veneto and the produce of Mildura. Stefano’s restaurant in the Grand became the recipient of many prestigious awards and continues to attract the support of many patrons.

Born in Treviso, near Venice, Stefano de Pieri migrated to Australia in 1974 and married Donata Carrazza and settled in Mildura in 1991. He was impressed with local produce – and local wine and decided to create a book that would focus on food memories from his native Veneto and the produce of Mildura. Stefano’s restaurant in the Grand became the recipient of many prestigious awards and continues to attract the support of many patrons.

Tetsuya Wakuda. Once landing in Sydney with nothing but a small suitcase and a huge passion for food, Tetsuya has now won acclaim not only in Australia, but internationally through his personal styles and unique approach to food.

Waku Ghin by Tetsuya Wakuda - Modern European-Japanese Restaurant - Singapore


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