Having worked for both Gordon Ramsay and Peter Gilmore, it ideally places Chef Grant Parry in a perfect position, not only to comment on the contrast in their styles, but also on the approach and philosophy of their cuisines. Whilst Gordon has refined his classical background into a Modern adaption of British cuisine, underpinned byContinue reading “Interview: Grant Parry”
Category Archives: Interviews
Interview: Darren Templeman
Working in London with culinary heavyweights like Bruno Loubet, Gordon Ramsey, and Marco Pierre White executing the foundations of French Cuisine at the highest level, makes for an interesting perspective, as his time in Australia has seen his cuisine seismically evolve and shift to opening Izy Aki in Paddington featuring a Kappo Yakiniku styled approach.Continue reading “Interview: Darren Templeman”
Interview: Nelly Robinson
You are opening your 2025 program at NEL with a Native Australia themed menu. In your opinion how would you best define Aussie Cuisine? Since I arrived in this country, Australian cuisine has evolved. Initially, it was very mixed and not really well defined. As I gained greater exposure and I met the native peopleContinue reading “Interview: Nelly Robinson”
Interview: Stewart White
There is no sharper observer of our culinary scene, not only from his viewpoint as a National Chief Judge for a peak Industry Association, but as a successful PR and Marketing expert, and leading Hospitality Professional As one of the most highly respected and long-standing Industry figures, in your opinion how would you best defineContinue reading “Interview: Stewart White”
Interview (2016): RJ Lines
We interviewed Chef RJ Lines, now at Benny’s, about the influences of produce, native ingredients and regional cuisine What is Australian cuisine? A unique blend of Asian, European and traditional native produce. What do you think were the primary influences behind its evolution? I think the main influences half a century ago were the EuropeanContinue reading “Interview (2016): RJ Lines”
Interview: Franz Scheurer
There is no one more respected in the Industry for his palate and viewpoints than Franz Scheurer. He is unequivocally forthright, honest, and considered by leading Chefs to be the critique of their craft most sought after As one of the most highly respected and long-standing Industry figures, in your opinion how would you bestContinue reading “Interview: Franz Scheurer”
Interview: Dayan Hartill-Law
Dayan Hartill-Law is Executive Chef at Palette Restaurant in HOTA on the Gold Coast Given this is the most asked question at your Restaurant, how would you best define Aussie Cuisine? This has to be my favorite question to answer because I have forever run with a cuisine type of Modern Australian. For me AustraliaContinue reading “Interview: Dayan Hartill-Law”
Interview (2018): Brian Geraghty
We interviewed Chef /Owner Brian Geraghty of the acclaimed Berowra Waters Inn in 2018 about the influences of immigration, native ingredients and regional cuisine. What is Australian cuisine? To its core; it is the tapestry of our nation’s great multicultural past, in essence, a microclimate of nations trying to identify together in unity. What doContinue reading “Interview (2018): Brian Geraghty”
