Harry Peters

Australians love seafood so much that our fisheries can’t keep up, and more and more foodservice customers are turning to imported products to meet demand.

Anthony Mamo

Anthony Mamo, Executive Chef at the North Ryde RSL in Sydney, switched to McCain Beer Batter Fries a year ago after getting postive reports from colleagues who were already using them.

Lars Kristiansen

Lars Kristiansen is Director, Food and Beverage Operations for Carnival Australia, and is responsible for all food and beverages on the company’s four ships. When he spoke to Face to Face on board the Pacific Pearl in Sydney he agreed that everything about his job is big.

Jared Ingersoll in the kitchen at Cotton Duck

Jared Ingersoll is a disciple of the ‘slow food’ movement, linking producers with chefs and consumers. As owner and executive chef of two outlets in Sydney – Danks Street Depot in Waterloo and the newly opened Cotton Duck in Surry Hills – and the licensor of a third – Danks Street Depot at Sydney Airport – he practices what he preaches.

Head Chef Rodney Scales of Twist Cafe, Newcastle

For the past five months Rodney has been Head Chef at Twist Café, a scenic waterfront restaurant which serves fresh modern Australian food catering for a wide range of palates. Once again, seafood is prominent on the menu – accompanied in many cases by a hearty serve of hot potato fries.

Kitchen garden program to keep sprouting young chefs

Thousands more Victorian school children will be growing, cooking and eating their own food at school thanks to an expansion of the successful Stephanie Alexander Kitchen Garden program.

Jake Nicolson

MLA’s Beef Masterpieces program encourages chefs to consider more cuts on the carcase.

Jake Nicolson is Executive Chef at Circa, the Prince in Melbourne’s St. Kilda, where the versatility of these cuts suits the menu’s focus on fresh, seasonal produce.

Matt Kemp

MLA’s Beef Masterpieces program aims to inspire chefs to use non loin cuts of beef.

Matt Kemp, owner and Executive Chef of Restaurant Balzac in Sydney’s Randwick, has established himself as a champion of these secondary cuts.