After eight years at Tetsuya’s, Darren spread his wings and opened his own restaurants, Three Blue Ducks and Rocker.
The reputation of Maggie’s products has being built on her own philosophy of using the best ingredients, in season without preservatives or fillers.
Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish and CHISWICK at The Gallery.
Greenhouse Chef, Matt Stone has enjoyed a rapid rise to the top of the culinary world since starting cooking in Margaret River in 2002.
Tasmanian chef Paul West is the host of our new series River Cottage Australia after a nationwide search for the 'Aussie Hugh Fearnley-Whittingstall'.
Peter Gilmore’s rise and rise should serve as an inspiration. It is in his present digs at Quay that he has carved his own name for himself.
Rayleen founded catering company Kungkas Can Cook which supports indigenous Australian women in the Northern Territory.
Rodney Dunn is the owner of acclaimed cooking school, farm and eatery, The Agrarian Kitchen.
A contemporary twist to wholesome, traditional comfort style foods has been the secret recipe to success for Simmone Logue.