Profiles

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  • Secret ingredients: Marcus Wareing

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    The acclaimed chef who heads up the two Michelin-starred London restaurant at The Berkeley Hotel is heading to Australia to be part of next month’s World Chefs Showcase at the Sydney International…

  • Sweet success

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    With no real sweet tooth and an allergy to flour, Philippa Sibley is an unlikely candidate for the accolades she’s received as one of our leading pastry chefs, writes Danielle Bowling.

  • Secret Ingredients - Michael Ryan

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    Seasonal vegetables and house made tofu are at the top of the produce and ingredients charts at the moment for this acclaimed regional chef and restaurateur, Michael Ryan.

  • Secret ingredients - Somer Sivrioglu

    Secret ingredients - Somer Sivrioglu

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    Chefs who have no passion for their profession are at the top of the pet hates list of the owner of this popular Turkish restaurant in Sydney’s inner suburb of Balmain.

  • The soul and the passion

    The soul and the passion

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    At thirty, chef and restaurateur Shane Delia has already achieved much in his 15 year career and he still has big plans for the future for getting people together over a good meal, writes Danielle…

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  • Bennett’s expanding view

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    The culinary empire of Shannon Bennett just keeps on growing. He spoke to Rosemary Ryan about where he’s come from and what the future holds.

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  • McConnell on a mission

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    Never one to shy away from a challenge, Melbourne’s Andrew McConnell is proving that one bite is never enough.

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  • Hellenic heart, business head

    Hellenic heart, business head

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    Three new restaurants last year and this year a new book and a starring role in a prime time television show—George Calombaris’ plate is seriously overflowing, writes Christine Salins.

  • Hunter’s road to Dunkeld

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    Three hours from Melbourne the food of Dan Hunter has put the food at the Royal Mail Hotel on the culinary map. Christine Salins spoke to him about his road to Dunkeld.

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