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.
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.
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.
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.
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.
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.
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.
Heston Blumenthal's Last Supper: Sunday roast. It would be roast beef (you know the French call us les rosbif) with Yorkshire pudding, carrots confit with caraway salt, and runner beans with shallots, braised radishes, and chopped parsley. Roast potatoes, absolutely. Red wine sauce made with the roasting juices of the beef, red wine, and little pearls of rendered beef fat. Slices of bone marrow with some parsley bread crumbs gratinée on the slice.