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Bobby Jewell

Every now and again you meet a young man and you just know he is going to set the world on fire. Now I don’t say that lightly as I am often in the presence of young men and women in the food and media industry and believe me most could not even set themselves on fire.

Bobby Jewell however is a different story. This is a dynamic restaurateur who at 28 owns one of the most, if not the most fun, food and wine venue in Sydney. Tharens Fancy Dress Restaurant is a total blast. You can’t help but have a good time. When you step into Tharens you feel like you are stepping into a Parisian dance hall. The sumptuous decor creates a classically fitted, 180 person capacity living and dining room experience. The restaurant and bar offers themed wait staff in theatrical costumes and a nostalgic mix of fiction and fantasy. Read More …

Published on March 22, 2010 in Features & Interviews. Closed

Wine Tasting Notes

Prosecco, Extra Dry NV

Region: Italy.

Note: Light, refreshing and unpretentious, with delicate notes ofpear, apple and citrus. Delicious!

Food: Fresh prawns with lemon wedges.

$15.99 per bottle

Basa 2007 Blanco Rueda 2007

Region: Spain.

Note: Clean and vibrant, with exceptional purity of fruit. Fresh tropical fruit flavours dominate this Spanish Verdelho, with a zesty acid finish.

Food: An aromatic curry or stir-fry.

$24.99 per bottle

Western Range Wines Julimar Tempranillo 2004

Region: Western Australia.

Note: Dense black cherries and dark fruits with soft, fleshy tannins.

Food: Spicy pepperoni pizza.

$19.99 per bottle

Published on January 15, 2009 in Feature Articles. Closed

Salerno comes to Sydney – Perfect Pasta

There is nothing as good as being surrounded by a team of Italian chefs. Especially when they can’t speak any English and are crooning away in Italian about their first love – food from their native region, Salerno. These incredible chefs cooked up a storm at Il Locale in Haberfield during a promotion of their beautiful area at the launch of the Giffoni Film Festival.

The menu was traditional, using hand-made pasta from the Gragnano region and beautiful tomatoes from the Nocera territory. These areas are found in the South of Italy and the produce is exceptional (I was sent home with a DIY meal and it turned out so well I thought of relocating).

The plump al-dente pasta was served with a traditional Napolitana sauce and was followed by a meatball dish equally smothered in the delicious tomato sauce. The main course of roast pork with rustic potato was simple and rustic. I could have been sitting in the Gragnano region at someone’s home.

The meal was finished off with a spectacular chocolate caprese that was textured and nestled beautifully in subtle light custard. If you do see product, especially pasta, from this region do have a go at using it – I promise you won’t be disappointed.

Images taken by Manlio Castagn

Published on December 23, 2008 in Features & Profiles. Closed

Reon Wilsenach gets Meaty

by Corby Sue

It was a Saturday afternoon, like any other. How was I to know that my life was to change forever? Okay, okay, maybe a little dramatic. But the truth is, I had never, (gosh am I really admitting this as I am a Chef?) ever been willing to try that much revered South African delicacy, Biltong. Somehow seasoned dried meat just never inspired and I was amazed at the passion with which those in the know would tsk tsk at me…now I get it!

Reon Wilsenach of Springbok Delights is the passion behind the meat! After taking one look at his warm charming face, I was too embarrassed to not accept his gracious offer of 2kg of this seasoned gold. Excellent choice. Reon, along with his wife Lindy, decided to call Sydney home some 11 years ago, and brought with them their knowledge of the unique flavours found in so many South African meat products.

With an emphasis on all things South African, Springbok Delights have been servicing a loyal clientele from their recently expanded Butchery, Small Goods and Liquor Boutique on Mowbray Road in Lane Cove. However, to keep up with the growing demand from some of Sydney’s best Grill houses, they also added a busy factory in Mascot where they prepare, amongst other items, the popular sausage boerwoers, and it’s dried counterpart drywoers.

Some say ‘seeing is believing’, whereas a foodie would suggest that ‘tasting is believing’. In this case, I would have to say that our humble studio was witness to both. I, Natascha and Sean Connelly (yes, as in Seans Kitchen and Astral!) could not stop ourselves from the steady stream of, well, stuffing our face with the salty, slightly sweet yet aromatic biltong! Between songs there was much adulation and even more serious stuffing!

So what is the moral of the story? Well apart from dispelling mum’s golden rule of not accepting gifts from strange men, I would hardly call Reon strange, I want to encourage each and every one of you to try something that you have discounted in the past. Who knows what you will discover in your future!

Springbok Delights is located at 656 Mowbray RD, Lane Cove NSW 2066 T: (02) 9427 5168

Published on December 4, 2008 in Features & Profiles. Closed

Breakfasting with Jonesy

Rockin’ the airwaves and cooking up a storm, radio host and rev-head Brendan Jones, a.k.a. Jonesy of the Jonesy and Amanda Breakfast show, shares his fly-by-the-handle culinary adventures with FoodinFocus, from chugging beers at 9am and making vindaloo curry with his kids, to where he’d take his celebrity interviewees for a night on the town. Like his morning run on the radio, it’s quite the ride…

By Yasmin Newman

Now Jonsey, I understand that you’re a rev-head. But are you also a ‘food head’?
I love things that run on petrol, but I’ve been a big fan of food for 40 years. Food is like my petrol.

Is it more about the eating of food or the cooking of it?
Probably more the cooking. When I go out to eat, I always wonder, ‘how do they do that?’ I remember once, not to name drop, I was having beers with Luke Mangan and I asked him how they make their creamy mash so good. He told me that when you boil the potatoes, you need to rinse them first to get rid of all the starch, then you mash them up. Plus you add a heap of butter and cream…it’s always the butter and cream.

Do you often ask for tips and tricks?
Yes! Whenever I get near a chef I will always pick their brain -when I interviewed Matt Moran (there I go again with the name dropping) I made sure to ask him his tips for a good steak.

Do you put those tips into practice when cooking at home?
Yes, and I cook pretty much every night of the week.

So you’re the primary cook then?
Sure am. The story behind it is that when my wife was pregnant with my eldest son, her morning sickness would kick in at about 5pm in the afternoon, around dinnertime. Now, one can only eat 2-minute noodles for so long, so I just started to cook. I learnt more through trial and error than anything else -I started with the basics, like spaghetti, then progressed to the pastry department, then to the lasagna family, and so on.

So what’s the ‘Jonesy signature style’?
Simplicity. And using fresh ingredients. I’m a big fan of fresh coriander and basil – you just can’t replicate those herbs in any other form.

Do you like to spice things up in the kitchen?
I love making vindaloo curry. In fact my youngest son, who is 5 years old, has just discovered the joy of the vindaloo and making it as hot as you possibly can. If it’s not killing us, I haven’t done my job right!

So what’s your standout dish?
The one I’d serve to the Queen? Oh that’s a tough one. For an entrée, I’d make garlic prawns or salt and pepper squid. I am also a big fan of roast turkey – I love the tradition of getting a big old bird and stuffing it.

So are you a fly-by-the-handle on your motorbike kind of a cook, or more organized and methodical?
Definitely fly-by-the-handle. I don’t know where I got it from, but I have an uncanny talent for being able to measure without having to use measuring devices. I usually just whack it all in and hope for the best. And if my gravy is any testament, I’ve never had a gravy fail – I’ve never left a gravy behind!

So do you clean up after you’ve made this wonderful mess in the kitchen?
I actually don’t make much of a mess, but my wife does put the dishes away. I get in trouble however, for lecturing her on how to pack the dishwasher. For example, she’ll put a chopping board in there and I’ll say, ‘Oh don’t put that in there, don’t do that!’ Which makes me sound like a Nazi!

Where do you suggest she put the chopping board then?
In the oven. Just pop it in when the oven is cooling down and it’ll dry out. Just make sure the oven is switched off and it’s a wooden chopping board, otherwise you’ll have a fire on your hands!

What are two or three items that we will always find in your fridge?
Garlic, green curry paste and tomato sauce. I’m not a big fan of ketchup on my steak, but my wife likes to drown hers in it. I used to care, but I’m alright with it now. Even if I make amazing mushrooms and she drowns them in sauce, I’m ok with it now.

So how does you food schedule work in light of your crazy work schedule?
I get up at 3:30am, so once I get to work I eat some porridge or Weet Bix. The trap with breakfast radio is that lots of companies send food, lots of food. Like Krispy Kreme donuts. When I first started they’d send tray upon tray of donuts and Bob & Pete’s pastries too. It’s a real discipline to not eat them. The important thing to remember when working these hours is that you have to eat, but you don’t want to eat the wrong things.

So what keeps you alive during the show?
Coffee! I’ve recently cut back to just one cup per hour, which I drink scalding hot. But if you drink too much, you get to a point where you’re just so pumped up you can’t talk properly. The other person then proceeds to look at you like you’re crazy…

Do you eat on air?
From time to time, but not often. But by the time 9 o’clock runs around, you feel like you could eat a plate of nachos… and drink a beer. But I only do that four days a week (laughs). I ate a green curry at 9am once.

So tell us about the celebrities! Do you get to hang out with them?
No, not really…

Well hypothetically speaking then, where would you take some of your favourites interviewees?
I’d take Bono to Hotel Hollywood. Someone like Owen Wilson, you’d take to Billy the Pigs in Bondi Junction. Down my way, I’d take Matt Damon to North Cronulla Hotel and and Russel Crow to Caringbah Inn. And for Sandrah Bullock, I’d take her to Como Hilton, it’s a really great place.

And your wife, where do you like to take her for a special evening?
Helen is all about seafood. Seafood seafood seafood. We like to go to Sea Level in Cronulla. And Nick’s, she loves any of their locations.

Now we’re going to play a game where we take your regular segments on the radio show and twist them around food. First up, Dumb Is – What’s the most ridiculous dish you’ve ever made?
Yoghurt pasta.

Terrible!
I had some leftover pasta and I wanted to make a creamy style dish, but all I had in the fridge was some Greek yoghurt. I thought, ‘that’ll be fine!’ I reckon that was 8 years ago, and still, every time I serve up a creamy pasta, the kids go "Oh Dad! Is this that yoghurt pasta again?!" They never let me forget.

Fight Your Flashback – What’s something that you used to love eating, but is not so cool anymore?
Fondue. Oh and the deep fryer. I wish I had one; I have a serious love for deep fryers.

Mine is Chiko Rolls…
I want that to be my flashback! Can I steal that?

Gets My Goulies – What is something that is really trendy, food-wise, that you just can’t get your head around?
It used to be pine nuts; it was in everything! Now I don’t mind that so much as I do ‘jus’. And truffles. I don’t get them, I don’t get why they’re so expensive, they taste like a mushroom, that’s it.

Published on August 28, 2008 in Features & Profiles. Closed

Cracking the Nut

Horticulture Australia Managing Director John Webster cracks the nut on food – from his picks in fine-dining to fresh, straight off the farm fruit.

By Yasmin Newman

Since graduating, you’ve always been involved in agriculture. How has this affected your view and experience of food?
It gives you higher expectations. I was actually brought up on a farm up in New England. Being involved with food from a farm level, you get to know the effort that everybody puts into the production of it; so you expect the same level when you go to restaurants.

Where have you eaten in Sydney that meets these expectations?
My wife and I like to go down to Nicks at Cockle Bay. They have beautiful fresh fish and a good side salad and chips. Or for steak, Kingsleys. But Café Sydney is also pretty hard to beat – it’s beautiful food with a spectacular view of Sydney Harbour.

A large portion of the Horticulture Australia business comes from export agreements. When wheeling and dealing with international clients, where do you like to take them to impress?
We have one of the most spectacular harbours in the world, so I like to take them somewhere with a great view, like Banjo Pattersons up in Gladesville. But if it’s more for the food than the view, I like Est.

How often do you find yourself eating out?
That’s a hard question – my waistline tells me more often than perhaps I should! At least once a week, sometimes more.

As managing director of Horticulture Australia, you’ve seen the company grow around 70% to 84 billion dollar in annual budget. I take it you’re working some pretty hefty hours – what foods do you like to treat yourself to, to reward your efforts?
For me, it’s not so much the food as the experience. If I’m rewarding myself, it’s hopefully with my wife at a nice restaurant. And you mustn’t forget the wine that goes with it!

How about your wife, how does she like to reward herself?
For her it is chocolate. When we’re at a restaurant she starts at the dessert menu, works out what she’s going to have and then works backwards!

Working within the agricultural industry has obviously given you a holistic understanding of food. Do you take a holistic approach to eating?
Being involved in these types of organizations has given me an appreciation for nature – nature gives us such a wide array of fruits, vegetables, grains, nuts and meat. I firmly believe that a diet is something that contains a good balance across all of those food groups. The only thing that has changed over time is that we no longer do sufficient exercise. There should be an even balance, not these extreme diets.

You’ve held senior management positions in strategic planning, research and marketing. Do you take an equally regimented approach when cooking or is it a more relaxed affair?
I’m not a recipe type person, I like to wing it! I was lucky growing up on the farm -we had Italian share farmers and from a very early age they taught us flavour. The European influence was fantastic and I’ve always enjoyed cooking. When we have guests, it’s actually me who cooks. My wife tends to cook all the other times.

What is your favourite ingredient to cook with and why?
It sounds wrong from someone working in the fruit and veggie industry but I just love cooking roasts! Either lamb or beef and with all the vegetables with it.

Is food as important to you personally, as it is professionally?
To be honest, it’s more important professionally. I certainly enjoy food, but I’m not a foodie. I’m happy to take the lead from foodie friends, to follow their coat tails and get the benefit from it. My biggest concern is when food that has been placed in front of us hasn’t been well looked after and to me that’s not acceptable.

What are your thoughts on the organic movement?
I don’t get too involved in organic. I’m not anti in any way, but for me, knowing the quality of what’s produced commercially, I don’t have the incentive to chase organic.

Quick Bites

Favourite place for breakfast? Home. It’s a bit sad, but my breakfast is a bowl cereal and then a cup of coffee at Bambino Trust Café.

Favourite place for lunch? Unfortunately I don’t get that much time for lunch. I usually grab something on the run, from sushi to a sandwich.

Favourite place for a lazy brunch? Now that’s more enjoyable! We like to go to Glebe and stroll along until we see somewhere we like.

And dessert? I’m more an entrée and main course man. For me, you can’t go past fresh fruit.

Published on August 13, 2008 in CEO Power Hour. Closed

Hey Jude…

Jude Bolton, favourite son of the Swans is faithful, fearless and relentless in the midfield, and tough about fresh fish and his mum’s cooking!

By Stephen Ostrer

Q: Jude, your season really seems to have kicked into gear since that standout performance against Power. How are you feeling?

A: We had a slightly longer pre-season than last year, and although the focus has been there all along, nothing really clicked in the opening round. But I came back from the break feeling fitter than previous years. I didn’t really go crazy this off-season, splurging and indulging as I often do by eating everything in sight. Normally I would have been at the head of the queue at Hurricanes for a meat feast, packing on the kilos, which of course I would then have to work off in the pre-season.

Q: Is this a newfound maturity, or did someone make a subtle suggestion that you rein yourself in?

A: Neither! I simply took the easy way out and removed myself from temptation! My girlfriend & I went off to Laos, Vietnam and Thailand, so the only splurging done was on fresh vegetables and fish. It was an incredible experience. I’ve got family over there so we would spend days touring the markets and selecting fresh ingredients. It’s a real eye opener, as well slimming! We would cook these huge feasts from the local ingredients and the weight would not budge… perfect.

Q: You’re tackling like a man possessed this season. Can you keep up that level of intensity on your fish and vegetable diet?

A: You lose about 2kg per game, even with all the fluid intake. So, after the game it’s more about getting some carbs into the system – the fish takes a backseat to a serious plate of pasta. Normally it’s lasagne with loads of sauce – Mum’s recipe!

Q: Mum’s recipe? So when it comes to cooking does Mum know best?

A: Without a shadow of a doubt! Mum’s a great cook, and although I left home and Melbourne when I was 18, Mum is still sending me recipes and newspaper clippings of meals to try. She’s a great cook – very experimental. She has travelled widely so she’s always trying new dishes, especially Vietnamese. She sent me a recipe for osso bucco the other day, which I cooked, and it was awesome!

Q: Does she send you up food parcels as well?

A: No, it’s not quite that extreme. I’ve got two older brothers, and although they are great sportsmen they’ve joined the golfing set, so Mum focuses more attention on my eating than on theirs, phoning me to tell me how my body is looking and what I should and shouldn’t be eating. I end up having to remind her that she’s my mother and not my coach!

Q: So in the Bolton Bondi household, is it all Mum’s home-cooked meals?

A: No, I’ve managed to cut the apron strings a bit more than that. My girlfriend, Lynette, is going through a bit of a vegetarian stage at the moment so we get a weekly delivery of fresh veggies from Fratelli Fresh and do a lot with those along with steamed fish. The worst thing is that I just got myself a nice, new stainless steel BBQ that is unfortunately almost as clean as when I bought it. So I’m hoping her next phase is meat so I can do the BBQ some justice! I think she would probably be relieved to get me out of the kitchen anyway – I tend to get a bit ‘do it my way’ when she’s cooking, which probably drives her nuts!

Q: Being originally a Melbourne boy, do you miss the restaurants and dining experience that it offers?

A: I’m really happy in Bondi. We have our local favourites and Sydney has such a variety of restaurants it’s almost impossible to complain or draw comparison. Hurricanes is a perennial favourite, so too are Le Paris-Go café for a laid back brekkie, and The Shop for the occasional glass of wine – a place that probably reminds me more of the laidback Melbourne bars than anywhere else… when the season permits of course. Better cover my back there!

Q: We had a chat in a previous issue with Ryan O’Keefe, who’s a bit of a foodie. Is there anyone else in the Swans who springs to mind?

A: Well Woogy (Jarrod) does but for all the wrong reasons! I have to admit that he’s got heaps better with age, but there was a time when he would knock up a pasta dish which he would describe as ‘pasta napoli’. It was his staple diet day in day out, and it was a shocker on every occasion! Should have been called ‘pasta barren’.

Q: In an incredible miscarriage of justice, you and Goodsey are indicted for match fixing in the finals and erroneously extradited to Rikers Island in the U.S.? Inexplicably put on death row, what would your final meal be?

A: Mum’s lasagne!

Published on July 3, 2008 in Sporting Half-Time Hits. Closed

Taking the Plunge

For most corporate workers, coffee is something we drink to get us through the long days. But for these three sisters, coffee is more than just fuel, it’s their driving force.

By Yasmin Newman

In what was once a concrete shell on Clarence Street, empty and lifeless, is now a bustling city cafe, alluring more bleary-eyed CBD workers by the day with the mellifluous smells of freshly-roasted coffee. Funnily, it’s a bit like a siren calling at Velluto Nero – owned and run by three beautiful sisters, it’s hard to forget the image. But despite the demure look of these women, and their softly spoken voices and dainty frames, you soon realize that they’re quite the powerhouse – individually, and even more so as a team.

"We all came from corporate backgrounds," explains Aileen, the youngest of the three. "Gina from a law background, Vicky from science and accounting and myself from marketing." Vicky, who draws upon her scientific expertise in her new role as Velluto Nero roaster, laughs, "We often joke that we gave up our nine-to-fivers for five-to-niners!" Gina also laughs; "Our customers are mainly corporate, so I suppose we’re still in the corporate world, only at a different level!"

These girls like to laugh often, and you get the sense that their plunge into this new world has come with great ease. Certainly looking at their credentials, it would be hard to think otherwise. Just seven weeks after they launched, Velutto Nero won the Golden Bean Award. Five months later, they were named Champion Espresso Title at the Royal Easter Show, a prize rarely awarded.

But, like any new business, the experience has been a learning curve. "We basically started from scratch," explains Aileen. "While we’ve really been able to make the most of our different skill sets, our backgrounds weren’t in coffee and we have had to deal with things we never had to in our prior lives." Gina agrees, "Managing our time has been a new challenge – from running the café, roasting and packaging the beans, retail sales and our online component, it’s almost four businesses in one!" In fact, Gina takes this oppourtunity to excuse herself. The shop is already closed but, as she tells me, she’s got to get the online sales out the door before the post leaves.

But why leave the corporate world for coffee?

"It probably started with us wanting to go into business together," says Aileen. "Our parents are quite entrepreneurial, so we’ve got it in our blood. But the reason we chose this industry comes down to common ground – everything we love revolves around food, and particularly coffee!"

Vicky, who I’m told drinks the most coffee of the three ("It’s one of the perks of the job!") elaborates; "Coffee is one of the most fascinating products. It’s a bit like traveling – the more you travel, the more you realise you haven’t seen."

It seems traveling is another favourite the threesome should add to their list who, prior to moving to Australia from New Zealand, journeyed throughout Australia, the U.S., U.K. and Italy over a two-year period before launching their brand. It was all in the name of serious coffee R&D they tell me… plus a little fun. "It’s been tough work!" jokes Vicky.

And although she may be joking, truthfully, juggling trips into three full-time work schedules and high-powered careers would have proven more than a little tough.

Vicky takes the break in the laughter and turns serious for a moment; "You have to 110% believe in what you’re doing. For us it was about having direct control over the quality of the product we were producing, serving and selling something you loose when you rely on someone else. For us that meant creating something from scratch and going from the ground up."

Despite the casual conversation and constant giggles, this trio’s dedication to their business is glaringly clear and, like a really good espresso, has given a much-needed jolt to the coffee industry. "We wanted to do something different. Being the only in-store coffee roaster in the heart of the CBD, I think we’ve brought freshness to the city. Plus a touch of modernity! A lot of coffee brands are still quite traditional."

Their youthful touch, as seen in everything from their black-and-blue packaging to the store’s sleek interior, seems to be hitting a chord with office workers whose response, from the beginning, has been resounding. "Our customers are fantastic! A lot of them actually tell us that they’ve changed their routes to work. They even get off at a different station for our coffee! When you get that kind of feedback… well, we’ve been really fortunate."

Fortune? Maybe. But with these three sisters it has definitely been a lot of hard work and preparation. But as they greet me goodbye with their wide smiles and beaming eyes, I only wish hard work was as easy for the rest of us. At least we have coffee to keep us going.

For a freshly ground, kick-start to the day, head to Velluto Nero, Shop 3, 259 Clarence Street, Sydney, 02 9268 0755

Published on July 3, 2008 in Features & Profiles. Closed

Who Has Been On

Matt Moran – Restaurant Aria, TV Shows, My Restaurant Rules, The Chopping Block, Heat in the Kitchen

Matt Moran of award-winning Sydney restaurant Aria has certainly made his way around the city’s food scene.
One of Moran’s early ventures was working in the kitchen of La Belle Helene on Sydney’s North Shore. Here, he befriended his colleague Peter Sullivan, and in 1991 the duo opened Paddington Inn Bistro. This partnership proved years of fun for the food-loving pair.
Next on Moran’s agenda was the 1999 opening of Aria in Sydney’s Circular Quay. The renowned restaurant has experienced great success by winning many Sydney Morning Herald Good Food Guide’s Chef’s Hats over the years. It is certainly well earned due to Aria’s revolutionary menu, spectacular venue and indulgent but discreet service. And of course, Moran’s commitment to the industry and overriding love of food!
Moran’s title as a Celebrity Chef is definitely fitting; writing several cookbooks and appearing on television shows My Restaurant Rules as well as The Chopping Block. With more culinary-based projects surely up his sleeve, the sky’s the limit for talented Moran.

Curtis Stone - Surfing the Menu, Take Home Chef

Curtis Stone is a masterchef, best selling author, TV hostand entrepreneur. His food philosophy is to buy locally produced seasonal andorganic ingredients, keep recipes simple and allow the food to speak foritself. After studying at Victoria University in Melbourne, where Stone wasborn, he decided to pursue his culinary career by working in top Europeanrestaurants. Then, in 2003 Stone began filming his first TV show Surfing theMenu, which ran for four seasons in 26countries. He has also featured on TLC’s hit show Take Home Chef. In Autumn 2008, Stone launched his line of sleekand eco-friendly kitchen solutions at Williams Sonoma, where he was the firstchef to have an eponymous product line sold at the prestigious retailer. On topof all that, Stone’s fourth book Relaxed Cooking with Curtis Stone:Recipes to Put You in My Favorite Mood willbe available in stores on April 7 2009.

Armundo Percuoco – Buon Ricordo

Armundo’s love affair with food begain at age 14, when he began working in his family’s restaurant in Naples. Living in Australia since 1972, his first foray was at Arriverderci in East Sydney. He went on to open Buon Ricordo in 1987, is an author and founder of the ‘Five Chefs Dinner’ for the Starlight Foundation. He spends his weekends escaping to his Hunter Valley farm.

Stewart White - President of the Food Media Club

Stewart White is the President of the Food Media Club with a background in advertising, marketing and 30years in public relations. He also has a food blog called DigestiveTract on Business Spectator, Gottliebsen and Kholer’s website which receives6.6. million impressions a month. A member of both the WineCommunicators Australia and the AustralianSociety of Viticulture and Oenology, Whiteacquires wine marketing qualifications with viticulture and oenology skillsfrom Roseworthy (Adelaide University). Additionally, he successfully completedthe first stage of the international Court of Master Sommeliers program. Whitewas a judge in the inaugural FOOD Magazine Challenge Awards, a former judge of the Australian FoodMedia Awards and a reviewer for thepublication Sydney Eats. Amongstall his ventures, White still finds the time to eat between meals and drinkbetween drinks.

John Lanzafame- Lanzafame Trattoria

Born in Australia to Sicilian parents, John Lanzafame hashad a passion for food since birth. He began his training at an early agealongside his mother, and today at age 35 Lanzafame is still inspired by herand her cooking. Before joining Hugo’s Group as Head Chef in 2004, Lanzafametravelled extensively where he cooked in the Pyrenees Mountains in Andorra,Barcelona and throughout Italy and Sicily. His culinary talents have beenrecognised through winning many awards, including ‘Best Pizza’ at WorldAmerican Plate in 2005, ‘Best Pizza’ at Australia’s Best of the Best in 2005and Winner of the One World Competition in Iceland in 2006. In 2002 he openedhis own restaurant ‘Lanzafame’ in Haberfield, which went on to win a place inthe ‘Top 3 Best Italian Restaurant and Wine List Awards’. Also, 2005 sawLanzafame joining the Australian Olympic Culinary Team. Most recently he openedhis new restaurant in Sydney’s Star City Casino, ‘Lanzafame Trattoria’, andpublished his first book Pizza Modo Mio(Pizza My Way).

Anna Lee – The Wine Society

Anna has always had a passion for good food and wine, whichexplains why she has been part of The Wine Society for almost four years. As awine advisor for The Wine Society, she hosts ongoing wine education and weeklytastings. These involve introducing a number of wines to a group of people fortasting, which may be chosen on a theme of region, by which foods they match orwines from a particular time period. Sometimes … will host a theme dinner whereeight or more wines are presented over an evening alongside a particularcuisine style. She explains that the highlight of a wine advising session is acombination of exploring a range of fine wines, the food that accompanies themand the pleasure of sharing the experience with others.

Justin Walters – Moet Hennessy

Justin Walters has spent his entire working life in the wineand spirit industry and currently represents the distinctive and unique familyof sparkling and still wines distributed by Moet Hennessy Australia. Hegraduated from the prestigious Roseworthy College Wine Marketing course in 1991and has also studied at the Wine and Spirit Education Trust in London and withthe German Wine Academy in the Rhinegau, where he received a Certificate inGerman Wines and Regional Styles in 1993. Walters has also worked across almostevery aspect of the Australian wine and hospitality industries. In 2001, he wasthe national employee Winner of the Negociants Australia ‘Working with Wine’Scholarship, which enabled him at 23 to visit and study the leading wineproducers in Italy, France and Germany. As the ‘face’ for two thirds of MoetHennessy Australia’s extensive portfolio, Walters plays a significant role inthe communication efforts of the business, where he travels extensively acrossAustralia and often internationally.

Philippe Million – Guylian Chocolates

Million is the Guylian Retail Manager for both GuylianBelgian Chocolate Cafes in Sydney. He migrated to Australia in 1990 and drawson his European experience across France and Switzerland. Million previouslyworked as a chef and chef patissier and owned a catering company. Later, duringthe 1990’s, he progressed to retail management where he has worked forprestigious companies including David Jones and Myer.

Adam Humphrey – Restaurant Arras

Born in Beverley Yorkshire, Humphrey’s love of fooddeveloped from an early age. Whilst growing up he loved to cook and he extendedhis food knowledge by travelling extensively with his family. After school heenrolled in Beverley College of Further Education, taking a GNVQ Advanced inHospitality Management and NVQ II in Cookery. After graduating college withdistinctions, Humphrey gained valuable experience by working alongside topLondon chefs such as Marco-Pierre White and Tom Aikens. Following hisemployment at many eating establishments, Humphrey decided to immigrate toAustralia in 2003. In Sydney he gained a role as Sous Chef at Park Hyatt Sydney,where he learned the value of managing a large team and large budgets. Thislaid the foundation for him to achieve his dream of owning his own restaurant,which occurred in December 2007. In partnership with Louvaine Allen, whom hemet when working at The Castle at Taunton, Humphrey opened ‘Restaurant Arras’in the heart of Walsh Bay in Sydney, which serves British food with Europeannuances.

Peter Conistis – Civic Dining

Since the closure of the much-loved Omega, Conistis hasresurfaced at The Civic Hotel in Sydney City. The food served at The Civic isGreek influenced, which Conistis is so well-known for. Yet, the menu hasrelaxed to include more influences from Greece’s Meditteranean neighbours, suchas Asia. Located in the heritage listed Deco Pitt Street hotel, this firstfloor dining room has proven a hit for lovers of Conistis’ Greek-inspired fare.

Gina, Vicky and Aileen Young – Vellutto Nero

Velluto Nero, the only in-store roaster coffee shop in Sydney’s CDB, is the brainchild of owner/operators – and three sisters – Gina, Vicky and Aileen Young. Awarded accolades by everyone from the SMH to the Sydney Royal Fine Food Show’s top gong – the Champion Espresso Award – these three feisty, savvy and funny loving girls have traveled the world together in search of the world’s finest coffee blends. The taste of success goes better with three.

Opel Khan – Beluga

Opulent wine-bar and favourite chic haunt, Beluga wine bar in Sydney’ Surry Hills, is the home of award winning chef, food stylist – and “Sex in the Kitchen” author – Opel Kahn. “Sex in the Kitchen” is sold in more than 8 countries worldwide, making Opel a household name. He brings his considerable expertise (having owned 11 restaurants in Australia over the last 18 years) and inimitable style to Beluga’s signature 10-course degustation menu.

Joanna Dark- The Low GI Diet

Joanna Dark is a one-woman food media juggernaut. Armed with a PhD in nutrition from Sydney University, she appears regularly on Channel 9’s Today show, is a health writer for Life Etc, co-author of Gut Reactions (ABC Books) and co-author of The Low GI Diet. Joanna was awarded the Australian Fitness Network’s presenter of the year award in 2006 in recognition of her work developing the BodyRevolution: a 12 week weight loss program incorporating personal training and good nutrition.

Eliza Brown – Brown Brothers Wines and Rutherglen

Wife, mother and the first female Director of the renowned Brown Brothers Wines, all by the age of 34, Eliza Brown is a CEO to be reckoned with. 2007 finalist in the prestigious Telstra Business Awards and named as one of the Future Leaders of the Australian wine industry. After pursuing successful careers in photography and advertising, the tragic passing of her father was the impetuous for Eliza, along with her two siblings, Angela and Nicholas, to continue the family business with a single-minded commitment that could only ever result as it has, in yet more success.

Ben Davidson - Ambassador for Pernod Ricard Australia

Three times crowned Australian Bartender of the Year, Ben Davidson is one of Australia’s most respected and accomplished. 20 years behind the bar has garnered Ben a reputation for being one of the most knowledgeable professionals in his field, now sharing that knowledge as the Spirit Brands Ambassador for Pernod Ricard Australia. Ben is also co-creator of the elixir group bar consultancy, in operation since 2005.

Anjali Patak- Patak’s

The grand daughter of L.G Pathak, (who founded Patak’s in 1957), and daughter of Meena, (Britain’s leading Indian cuisine authority) Anjali’s spice credentials couldn’t be hotter! Drawing on her experiences in India for inspiration, Anjali has developed Coat & Cook, a range of quick and easy, fresh and light coating sauces for authentic Indian in minutes. At 26, Anjali spends most of her time in the new product development line, experimenting with different flavours.

Raymond Ang – Zushi

Award winning Darlinghurst sushi bar Zushi was voted Australia’s favourite Japanese restaurant in the Lifestyle Food Awards, 2007. Hailing from a family of restaurateurs, Raymond Ang is the owner/operator, and the man who has made this Victoria St eatery a popular stop for both the ravished workaday crowd and the after-hours diners hankering for an authentic Japanese meal handcrafted by a master sushi chef.

Chris Cranswick-Smith - Emmilou

Having spent time working for the likes of Aria, Assiette, est. and Michelin-starred European restaurants, Chris Cranswick-Smith now turns his attention to Emmilou, a late-night tapas and cocktail bar on the resurrected site of Moog’s on Bourke St, Surry Hills. Bringing his sense of European style to a local locale, Chris has created a stylish late night eatery on par with those found in Paris, New York and Barcelona.

Visit the Eastside Radio Website for more!

Published on June 16, 2008 in Feature Articles. Closed

Presenters & Regular Contributors

		Natascha Moy, Editor In Chief Food in Focus

		Yasmin Newman,Editor

		Corby Neumann Daughter of a classically-trained Cordon Bleu Chef, Corby Neumann is a veteran of over 20 years experience both front-of-house and the kitchen. With a young family in tow, Corby runs her own, unique catering business as a personal chef. Having taught cooking classes for both children and adults, she specialises in a uniquely personal cooking style: “I am your chef, in your home, catering to the needs of you, your family, friends or business associates.”

		Camilla van Beuningen Camilla grew up in Mauritius and South Africa. Her first culinary stop was a popular bistro in Cape Town. With no formal experience, she became head chef within weeks of starting. She went on to study at the exclusive Warrick Chef School where she was selected to train under Roger Verger, one of France’s most acclaimed chefs. From then on the only way was up: from head chef of a boutique 5-star hotel, to running a prestigious catering company, she has cooked exclusively for some of the world’s most famous people, including Nelson Mandela, Princess Anne, and the Prince of Saudi Arabia.

		Patrick Haddock Patrick Haddock has been writing about food and wine for the last decade and has contributed to Gourmet Traveler and Selector magazine as well as having a regular wine column with Food in Focus. A keen amateur chef with a healthy passion for indulgence, his glass is always half full and rarely empty.

		Nick Ryan Nick Ryan is a sought after and widely published wine critic, whose work can be read in Men’s Style Magazine, Gourmet Traveler Wine, Selector Magazine, Australian Table – just to name a few. Passionate about wines that are just as good by the fourth glass as they are on the first, he has judged many Australian and International wine shows, but would give it all up to play one game for the Port Adelaide Football Club.