Chef of the Week: Lee Somers, Executive Chef at Restaurant Associates in Birmingham
How long have you worked at your current restaurant?
6 months (Restaurant Associates).
Where did your passion for cooking come from and where did you learn your skills?
From a young age I had a passion for cooking and baking with my mother. This inspired me to start a career in catering. Along the way I have been lucky to have worked with very talented and inspirational chefs. Working for a award-winning chalet company Alikats and time on a super yacht, which definitely has developed my skills.
What do you enjoy most about being a chef?
The freedom to be creative, hearing great feedback and being part of the development within the kitchen/workplace.
Name three ingredients you couldn’t cook without.
Butter, rock salt and ginger.
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
Toasted croissant buns.
What do you think is a common mistake that lets chefs down?
Their ego.
What is your favourite time of year for food, and why?
Spring (although autumn does produce some great ingredients too).
Which of your dishes are you most proud of?
Beef Wellington.
How do you come up with new dishes?
Take ideas and add my own twist.
Who was your greatest influence?
Family and numerous people along the way.
Tell us three chefs you admire.
Raymond Blanc, Massimo Bottura and Yotam Ottolenghi.
What is your favourite cookbook?
Eleven Madison Park.
Who do you think are the chefs to watch over the next few months?
Stuart Deeley, Cal Byerley and Louisa Ellis.
What’s been your favourite new restaurant opening of the last year? Perch (bakery/brunch).
Abrafrutas Wows the West End!
A Taste of Sustainability at The Embassy of Brazil on June 10th was a hit with guests and organised by The Chefs’ Forum. The special event highlighted the new ways Brazil’s fruit sector, Abrafrutas, is initiating sustainability.
Abrafrutas ESG Director, Priscilla Nasrallah talked about the commercial opportunities and how important it is for growers to promote responsible use of natural resources, in line with The Guidelines on the management of Environmental, Social and Governance risks (ESG).
Priscilla said
“I am extremely passionate about promoting best practice in helping fruit producers adopt best practice in line with global standards. As a grower myself, I recognise the importance of conserving our land for the future generations who will benefit from increased market share as a result of fantastic international trade events like this one here today.”
Commercial Director, Jorge de Souza discussed marketing insights, he added
“Brazil is the third largest producer of fruit in the world, we say that Brazil is like a big tasty fruit salad, because of all of the varieties of fruit that grow in the natural environment. We aim to climb up the ladder to improve our place of being the 24th largest exporter of fruit in the world and with the support of UK buyers, we can absolutely do this.”
Top Chef Brasil Winner and event curator, Luciana Berry showcased mango, table grapes, papaya and limes in beautiful caipirinhas and fruit canapés, she said
“We have all the right people in the room today, to really galvanise and support our growers, producers and exporters. I have been working with Abrafrutas for many years and I think that this event is the best yet in helping to promote the sustainability and welfare practices that have been put in place to enable UK chefs and wholesalers to source top quality exotics from Brazil, safe in the knowledge that carbon footprints are being heavily monitored and farming practice is sustainable.”
Guest Alan Tang, Restaurant Director of upmarket Gouqi restaurant (next door to the Embassy) summed-up the afternoon on Instagram:
“What an incredible evening we had at The Brazilian Fruit Industry: A Taste of Sustainability! It was such a pleasure to be part of this exclusive event, organised by @catherine.farinha of @the_chefs_forum and hosted at the el @brazilembassyuk, in collaboration with @abrafrutas.
“In addition to the informative sessions, the event provided a wonderful networking opportunity, allowing us to connect with fellow fruit enthusiasts, industry professionals, and like-minded individuals who share our passion for sustainability and delicious fruits.
“We left the event inspired and motivated to explore new horizons within the Brazilian fruit industry. A special thank you to Catherine Farinha, @franciane.tartari and @lucianaberry for the incredible canapés, @abrafrutas , the event staff, all the sponsors, and the @brazilembassyuk for making the event possible!”
Jorge informed the audience of 70 importers, wholesalers, fresh produce media and top chefs, that there are big plans to introduce new, never-seen-before fruit varieties to the UK and the chefs got very excited.
Brazilian Chef Marcillio Da Silva said
“This event has made me very proud indeed. To see so many food industry professionals come out to show their support of the rich tapestry of the Brazilian fruit production sector is so wonderful to see and I am delighted to be here today.”
Catherine Farinha, Director of the Chefs’ Forum played MC for the day and introduced all of the speakers, she said: “Brazil is one of the leading fruit producers in the world and we can expect to see more of it on menus in the future. The spread of different fruits was something to behold and everyone loved the canapes. A great success.”
Abrafrutas: A Taste of Sustainability Menu by Luciana Berry
Caipirinhas:
- Red grape
- Classic lime
- Passion fruit and mint
Fruit canapés:
- Brazilian grape, Roquefort and walnut
- King Prawn and mango salad
- “Pão de queijo” cassava and cheese dough with truffle
Glazed pork belly with fresh pineapple- Brazilian melon with Parma ham
- “Carne Seca” Brazilian cured beef with guava jam
- Halibut Moqueca with lime
- “Creme de papaya” papaya cream
- Lemon drizzle with mango tartare
- Fruit skewers
- Avocado cheesecake
For more information on Abrafrutas, how to source Brazilian exotic produce in the UK or to find out more about producers and exporters, contact Telma.martes@abrafrutas.org
WIFI Enabled
I
n association with Aussie Beef Mates The Chefs’ Forum put on a special Women in the Food Industry (WIFI) lunch at City Restaurant in Bristol at City of Bristol College on Monday 10th June.
The aim of the event was simple: showcase the finest Aussie beef as cooked and served by Bristol’s top female chefs. Kasae Fraser from Masterchef: The Professionals 2023 led the team with Charlotte Vincent (Great British Menu), Brinda Bungaroo (Brinda’s Mauritius Delights), Lucy Bowden (The Cross Keys in Cornwall) freelance chef Caley Briddick.
Director of The Chefs’ Forum Catherine Farinha explained: “We’ve teamed up with WIFI because equality for women in the Food Industry is seriously important. We felt that Aussie Beef Mates was an excellent opportunity to let our great women showcase their talents and takes on Aussie Beef as its easy to see that as a boys club. Not only are female chefs keen on steak – they know how to cook it, too!
“We want to see more women coming into the food industry and being able to work and thrive on their own merit and not feel threatened or any less than their male colleagues. The WIFI movement has some great ambassadors in the UK and we have been working closely with Mecca Ibrahim.
“The lunch was a great showcase of women and steak!”
Kasae Fraser, MasterChef: The Professionals finalist 2023 said: “This was a brilliant event and I was thrilled to be asked to take part. I want to see more women in the business and this was a great way to showcase what we’re doing in our own kitchens. Being from Australia, it’s great to see that Aussie beef is readily available in the UK and we can showcase the quality and flavour of this world-class meat.”
Here’s what the all-girl brigade of brilliant Southwest chefs cooked:
Kasae Fraser, MasterChef: The Professionals Finalist 2023
Kasae’s homeland Aussie picanha tartare
60-day aged Jack’s Creek grain fed picanha Angus
Lucy Bowden, The Cross Keys Inn, Cornwall
Roasted Aussie sirloin with Parmenter potatoes, Tenderstem broccoli and red wine jus
60-day aged Jack’s Creek grain fed sirloin Angus
Brinda Bungaroo, Brinda’s Mauritius Delights
Aussie bavette kalia
60-day aged Jack’s Creek grain fed bavette Angus
Caley Briddick, Freelance Chef
Sous-vide Aussie feather blade, garlic mustard almond pesto, tempura garlic mustard leaves, bone marrow brown butter hollandaise, orange peel powder and garlic mustard flowers
60-day aged Jack’s Creek grain fed feather blade Angus
Charlotte Vincent, Great British Menu
Char sui marinated Aussie bavette, maple and beef dripping butter, creamed potato, beef fat onion compote and beef crackling
60-day aged Jack’s Creek grain fed bavette Angus
Wine sponsored by Brown Brothers
Fresh produce sponsored by Dole Foodservice
Photography and film by Carlos Farinha
Chef of the Week: Richard Wainman, Chef Patron at Dick’s Smokehouse in Bromsgrove
How long have you worked at your current restaurant?
I have owned Dick’s Smokehouse for 7 years. 4 years in street food and 3 years as a restaurant.
Where did your passion for cooking come from and where did you learn your skills?
It’s a cheesy reason… but I was on holiday and was reading Gordon Ramsay’s autobiography, and the way he described being a chef had me intrigued. I pulled out of university and applied for a catering course. I was hooked from there.
What do you enjoy most about being a chef?
There’s a huge amount I enjoy about being a chef. Firstly it’s being able to turn ingredients into wonderful tasting dishes. The trial & error of working on new dishes is massively satisfying. The joy you get to see & hear from customers enjoying the food you cook. And I think the most is the family values you get at each restaurant. You spend so much of your life with the same people every week, you all become big parts of each other’s lives.
Name three ingredients you couldn’t cook without.
- Eggs – Eggs can do so much within cooking and are so diverse across sweet & savoury dishes.
- Spices – We use a lot of different spices at Dick’s Smokehouse. Getting the right balance of each spice is great to learn and can really lift a dish.
- Vinegar – Vinegar is a great ingredient to use, especially when using heavy flavours. It’s great to lift a flavour, or cut help cut through a rich flavour. A little vinegar can make a big difference.
Which piece of kitchen equipment couldn’t you live without?
It has to be my smokers. Cooking is different to a normal oven. You must learn how the flames react and adapt to them all the time. Cooking over coal adds such a special flavour to any food. It’s very different to just turning on an oven and cooking.
What food trends are you spotting at the moment?
I think with the current economy, chefs are trying to utilise cheaper ingredients and make them a featured dish. It’s great to see more dishes with offal being used again, and cuts of meat that haven’t been used for a long time. I also think a lot more restaurants are aiming for more informal dining.
What do you think is a common mistake that lets chefs down?
Copying other chefs. A chef should always cook what they want to cook. Not want others are cooking. By all means use other chefs as inspiration but make the dish your own!
What is your favourite time of year for food, and why?
Spring is a great time. We’ve all been using root vegetables and hearty meals for a few months, and the spring greens and lighter dishes are a warm welcome.
Which of your dishes are you most proud of?
Our ribs will always stand pride on our menu, they’re what customers travel all over the country for. We also have a lovely goat’s cheese & beetroot dish, that customers beg us to put on during the winter.
How do you come up with new dishes?
Social media is a great way of seeing what people are cooking and discovering new ingredients. We don’t just throw new dishes together. We play around with them until we’re happy with it. We will experiment with different spices & sauces and see what type of cooking over coal works best. Some dishes only require light smoke, and others can take stronger smoke flavours.
Who was your greatest influence?
I’ve always found the chefs who I’ve been working for to be my greatest influence. They are willing to give their time to make you a better chef and help shape your career. I have a bible of recipes all provided by my past head chefs!
Tell us three chefs you admire.
- Stuart Deeley
- Tom Shepherd
- Dave Boswell
What is your favourite cookbook?
Out of the hundreds of books I have, I always find myself flicking through Thomas Keller’s books.
Who do you think are the chefs to watch over the next few months?
Stuart Deeley and Tom Shepherd.
What’s been your favourite new restaurant opening of the last year?
The Wildmoor Oak in Bromsgrove. It has been a great addition to the restaurant scene in the area.
S.Pellegrino Announces the Five Prestigious Chef Judges for this Year’s UK Stage of the Competition
The S.Pellegrino Young Chef Academy, a global initiative searching for the most talented young chefs aged under 30 as part of its Young Chef Competition, has announced its stellar jury line up for its 2024 UK regional final, due to take place this September.
Alex Dilling, Adam Smith, Santiago Lastra, Lorna McNee, and Nokx Majozi have all come on board to judge finalists and support the UK’s future talent as they undertake the task of identifying the UK’s next star chef to compete in the global finale in Milan next year.
During the competition, the five jurors will mentor participants to help them bring their vision for the future of gastronomy to the table, as well as equip them to take their culinary skills to the next level and bring their best to the table.
Selected participants for the UK competition will join the Regional Finals event that will take place on 25th and 26th September in London where they will showcase their talent and compete in front of the prestigious jury.
S.Pellegrino is passionate about inspiring new generations of young chefs with the knowledge and expertise of experienced professionals. This is why, through its academy, the business is campaigning to improve perceptions of the sector and nurture the talent of tomorrow through a global network where some of the world’s leading chefs can share ideas, best practice, and inspiration with upcoming talent.
The S.Pellegrino Young Chef competition is open for entrants, with chefs under 30 years of age encouraged to register for the competition before it closes on 19th June 2024. Applicants must submit a Signature Dish that expresses their unique creativity and vision, which will then be assessed by ALMA, the International School of Italian Culinary Arts, before a shortlist of competitors is drawn up ahead of the Regional Finals.
Commenting on being part of the UK jury, Alex Dilling said: “To be able to support the next generation of culinary talent in the UK as part of the S.Pellegrino Young Chef Academy competition is an incredible honour for me. The competition provides a special opportunity for myself and the wider jury to share our knowledge and skills with young chefs and give them a platform to be creative.”
Adam Smith added: “The S.Pellegrino Young Chef Academy competition is an amazing opportunity for young chefs to showcase their skills, creativity and talent alongside others from around the world. The competition can open the door to fantastic career boosting opportunities, and it’s a real privilege to be part of the judging process for 2024. I’m extremely passionate about encouraging the next generation of our amazing industry, and I think this is a perfect way to help do so!”
Santiago Lasta commented: “I am very excited to be part of the S.Pellegrino Young Chef judging panel. Now more than ever we need to inspire and nurture the next generation of culinary talent, and I’m proud to be part of a competition that does just that. I look forward to meeting the finalists and tasting their dishes in September.”
Lorna McNee said: “I am where I am in my career to date because I was nurtured by my mentor Andrew Fairlie. He was a firm believer in nurturing and developing young chefs, whilst installing a core set of skills and values that gives the next generation a solid foundation to build upon. For me, it is vital that this knowledge is passed down through generations.”
The Signature Dishes will be evaluated on the basis of three Golden Rules; for each of them the jury members shall assign a score between 1 and 10:
- Technical skills: ability to select the finest ingredients in terms of quality, freshness, and uniqueness, to obtain an excellent taste, combined with technical skills that bring out the flavours of the ingredients, whilst maintaining their original essence.
- Creativity: ability to explore original, stimulating, and innovative perspectives with a personal and contemporary style, whilst maintaining a perfect balance between flavour and aesthetic appearance.
- Personal belief: ability to communicate a clear message that summarises the “vision” of their work, their vision of the world of food and their contribution to today’s society in general through food.
The competition will offer even more opportunities for young talent to embark on a culinary journey that will bring visibility, prestige and the chance to compete for the global S. Pellegrino Young Chef Award at a Grand Finale in Milan in 2025.
Encouraging young UK chefs to apply to the competition is the winner of last year’s UK regional final, Marcus Clayton: “Winning the last edition of the S.Pellegrino Young Chef Competition is a real highlight in my career. The competition process from the regional final in London to competing with chefs from across the world in the global finale in Milan was an incredible experience. I’d encourage any aspiring young chef to enter the process – you won’t regret it.”
The winners of the Regional Finals will not only gain visibility and prestige in the culinary world but will also have the chance to compete for the global S.Pellegrino Young Chef Academy Award at the Grand Finale in Milan in 2025.
As with the 2019/21 and 2022/23 editions, the 2024/25 competition, will also feature three additional awards alongside the main prize:
- The S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association which runs the Food Made Good program
- The Acqua Panna Connection in Gastronomy Award – voted for by the competition mentors
- The Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers
To start the application and discover more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form
Prestigious Regional Chef Contest Launches with 20th Anniversary Celebration
The South West Chef of the Year competition has launched its 20th-anniversary edition, marking two decades of culinary excellence and innovation in the region.
Founded in partnership with acclaimed chef Michael Caines in 2004, the event has grown to become one of the most respected culinary competitions in the UK, attracting top chefs, aspiring cooks, and food enthusiasts from across the region.
As it celebrates its milestone 20th anniversary, the competition remains committed to promoting culinary excellence, nurturing talent, and championing the vibrant food culture of the south west.
It has seen many previous winners, including Elly Wentworth, Simon Hulstone, Scott Paton and Matt Mason, go on to have amazing careers, winning many more accolades, including coveted Michelin stars.
Michael Caines MBE DL, who is chef/patron at Lympstone Manor, said: “The 20th anniversary of the South West Chef of the Year competition is a testament to the incredible talent and passion for food that exists in our region.
“Over the past two decades, we have witnessed remarkable growth and innovation in the culinary landscape of the south west, and the competition has played a pivotal role in recognising and celebrating the achievements of our talented chefs and cooks. It is also an amazing opportunity to showcase the incredible food larder here in the westcountry.”
The 20th edition of the South West Chef of the Year competition promises to be an exciting event, featuring a diverse range of categories and challenges designed to showcase the creativity, skill, and flair of participants. From professional chefs to home cooks and junior chefs, the competition offers opportunities for individuals of all ages and backgrounds to showcase their culinary talents and compete for prestigious titles and prizes.
In addition, the competition boasts an impressive panel of judges, comprising a roll call of the region’s leading chefs, including head judge and co-founder Michael Caines MBE DL, Nathan Outlaw, Hywel Jones, Scott Paton and Peter Gorton.
Entries are invited in five categories:
- Professional Chef (for those of any age working as sous chef or above)
- Young Professional Chef(for those aged 19-24 and working in any position up to junior sous chef)
- Student/Apprentice Chef (aged 19-24)
- Home Cook (aged 16+)
- Junior Chef (aged 11-16)
Last year’s South West Chef of the year overall winner was Andrew Jenkinson, now at The Olive Tree in Bath.
This year’s event culminates with the finals of the Professional and Student/Apprentice Chef categories on Tuesday October 29 at Exeter College, which is followed that evening by the Awards Presentation Dinner at Exeter Golf and Country Club.
Tickets for the Awards Evening, which features a four-course meal cooked by judges and previous competition winners, offers a unique opportunity to sample high quality food cooked by the region’s best chefs, are available to purchase. Visit the website, or email info@southwestchef.co.uk for information.
Photo credit Steven Haywood Photography.
New Sushi & Washoku College Coming to London
The Tokyo College of Sushi & Washoku is opening a London branch in September where chefs can go to learn the specifics of Japanese food. Washoku is Japanese word for cuisine. The new college will teach authentic Japanese cooking and cultural practices with sushi playing a leading part in the full and part-time programme.
To launch the college a free demo and tasting session is being held at So Japanese Restaurant on Monday 24th June from 2:00pm-4:00pm where chefs will demonstrate what they will be teaching. So Japanese is located on Middlesex Street, London E1.
This exclusive event will offer a glimpse into the world of Japanese culinary excellence and allow participants to observe professionals at work and sample authentic Japanese cuisine.
Places are limited and are available by appointment only. OPEN TO ALL HOSPITATLITY PROFESSIONALS AND CATERING STUDENTS. To reserve a spot, please contact brogen@redcherry.uk.com
A spokesperson for the new college said:
“We believe that the journey of mastering Washoku & Sushi begins with a deep understanding of ingredients and techniques, adapted to local cultures and environments.
“At the Tokyo College of Sushi & Washoku, London, we offer a unique opportunity to learn and master the art of Japanese cuisine directly from Japanese instructors, in English. Our curriculum starts with the basics, requiring only a passion for Japanese food and a desire to learn the traditional crafts associated with it.”
Furthermore, they offer a variety of culinary programmes including:
Full-time Professional Diploma Course
This transformative 6-month daytime programme is designed to mould participants into proficient Sushi and Washoku chefs. Delving into the intricacies of Japanese cuisine, the course equips students with essential skills in Japanese knife techniques and fundamental cooking knowledge, laying the foundation for a successful culinary career.
Part-time Intensive Short Course
Tailored for graduates of the Professional Diploma Course or chefs currently working in the restaurant and foodservice industry, focusing on various subjects such as charcoal grill skills, Soba and Udon noodles, Matcha and Japanese sweets, Sake and food pairing, and more.
For more information please visit the Tokyo College of Sushi & Washoku London here: www.sushicollege.uk
Chef of the Week: Cidalia Andrade – Head Chef at The White Haus in Farringdon, London
How long have you worked at your current restaurant?
One and a half years.
Where did your passion for cooking come from and where did you learn your skills?
I have a family background of chefs.
What do you enjoy most about being a chef?
Passion for cooking and teaching.
Name three ingredients you couldn’t cook without.
Lemon, olive oil and garlic.
Which piece of kitchen equipment couldn’t you live without?
The grill.
What food trends are you spotting at the moment?
Mediterranean, French and Portuguese cuisine.
What do you think is a common mistake that lets chefs down?
Lack of preparation with mise en place.
What is your favourite time of year for food, and why?
Christmas, because it’s a festive season.
Which of your dishes are you most proud of?
I’m proud of all the dishes I make.
How do you come up with new dishes?
Research and family recipes.
Who was your greatest influence?
Simon Young.
Tell us three chefs you admire.
Gordon Ramsay, Adam Perry Lang and Simon Young.
What is your favourite cookbook?
Gordon Ramsay and Adam Perry Lang.
Who do you think are the chefs to watch over the next few months?
Monica Galleti.
What’s been your favourite new restaurant opening of the last year?
Bacchanalia London.
Indidog Wows the Cornish Food Scene
Falmouth eatery Indidog threw open its doors on the 24th May to the cream of the Cornish food media.
Owners, Vanessa and Simon Clark teamed-up with the Chefs’ Forum, to invite the local food media to highlight the menu and create a unique opportunity to meet the chefs.
The idea was to bring together Indidog’s great new ‘Seaside Tapas’ menu and The Chefs’ Forum media contacts and friends to highlight one of Falmouth’s best waterside restaurants.
The special event was also an opportunity for Indidog chefs Alfie Hazlitt and Ryan Holder to show-off their skills. They put on appetisers and small plates such as asparagus and brown butter Hollandaise, smoked cod’s roe and dill, Cornish langoustines and local Mylor Fish shop scallops among many others.
Desserts included white chocolate cheesecake and affogato – A delicious ball of Cornish ice cream, drowned in a shot of espresso.
Vanessa Clark said: “We really enjoyed working with The Chefs’ Forum on this special event. We were able to highlight our new menu and meet many new friends and customers.”
Chefs’ Forum Director, Catherine Farinha, said: “We were really excited to help Indidog reach a new audience. Rather than just send out a standard press release announcing the new menu, we decided to create a whole event so that local media and influencers could experience the new menu and meet the wonderful people involved. It was a great success. Indidog is a real front-runner in the Falmouth Food Scene.”
Indidog is a must-visit destination on Falmouth Harbour, with beautiful views of fishing boats moored along the estuary. Falmouth is the first and last port in the UK and boasts the deepest natural harbour in Europe.
Indidog is proud to source the freshest ingredients from across the county and makes everything fresh in their vibrant open kitchen full of happy chefs in a beautifully designed bistro setting.
For more information on Indidog, visit www.indidogeatery.com
Photography by Carlos Farinha.
Mate, That Aussie Beef was Stunning
London chefs got the full Aussie Beef Mates experience at a special Focus Group for Fine Dining held at West London College this week. The chefs worked primarily with Aussie Wagyu which proved very popular. The cuts being tested were ribeye, featherblade, Angus sirloin and picanha.
The object of the focus group was menu development but Aussie butchers were on hand to give a masterclass before the chefs and students got together to create some new dishes.
Consultant Chef Alan Bird said: “The beef we worked with was outstanding. The flavour profile was spot on and the texture and ageing was perfect. Cooking with it was a dream and allowed me to really experiment because I knew I could rely on it.”
This is how the chefs got on and what they created.
Robert Grist, Head Chef, German Gymnasium
Seared Aussie ribeye, charred baby leeks, wild garlic and salsa verde
Alex Thiel, Execitive Head Chef, German Gymnasium
Braised Aussie featherblade roulade, white asparagus, young carrot and potato puree
Ioannis Grammenos, Executive Chef, The Heliot Steak House
Aussie sirloin with asparagus, aubergine puree and amba sauce
Dani Ciniglio, Sous Chef, Royal Garden Hotel
Aussie picanha with asparagus, peas, broad beans and spring herbs and a light butter sauce with mint
Jurjis Antonovs, Sous Chef, Duke of Sussex Waterloo
Aussie ribeye with Cajun new potato wedges, grilled asparagus, deep fried cherry tomatoes, chestnut mushrooms, sweet and spicy chimichurri sauce
Daren Liew, Chef Patron, Nanyang Blossom
Sarawak Black Pepper Aussie sirloin, blue pea rice, crispy dough and poached asparagus
Graham Green, Chef Patron, Green Herring Catering Co
Aussie featherblade with roasted caulifower and squash
James Sardokie, Chef de Partie, Fulham Football Club
Aussie sirloin with chimichurri, parmesan mash potato and grilled asparagus
Alan Bird Chef Consultant Chef Alan Bird Consultancy
Aussie ribeye tagliata with wild garlic butter and roasted vine tomatoes
Luciana Berry, Top Chef Brasil Winner and International Chef Consultant
Aussie picanha, grilled courgettes, chimichurri and farofa
