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MAD takes over the Sydney Opera House!

Photo - James Brickwood - Courtesy of goodfood.com.au

Photo - James Brickwood - Courtesy of goodfood.com.au

To read a little more about the event, see a recent piece by Good Food

It has been announced that MAD is taking over the Sydney Opera House on the 3rd of April. It’s going to be an amazing day of talks and ideas exploring the future of food. To register for tickets head to the Sydney Opera House site

I am so honoured to have been invited to speak at the event alongside Rene Redzepi, David Chang, Massimo Bottura, Chido Govera and Rebecca Huntley. Having MAD here in Sydney is totally amazing in that Rene is bringing the world to our doorstep and inviting us to engage and be a part of these bigger conversations around 'food futures' and a chef's part in it..... In essence I will be sharing my story and experiences, including the way Rene Redzepi himself played an enormous part in my exploring new directions in cooking and ingredients and how this led me to Mike & Gayle Quarmby of Outback Pride. How in turn, I realise that collaboration and community are really important to me and the way that I work.

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The Best Biscuit

What makes this biscuit so special? It’s the one you get at the Australian Red Cross Blood Service after giving blood.

I'm SO proud to be a part of this initiative. Giving blood only takes an hour and every donation saves three lives. Find out more about the donation process, the difference you could make and check out the video with some of Australia's favourite chefs such as Neil Perry, Matt Moran, Donna Hay, Gabriel Gaté and Adriano Zumbo here.

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CARRIAGE WORKS Farmers Market

  Photography - Penny Lane

 

Photography - Penny Lane

At a market surrounded by amazing fresh food, I’m in my element. So most Saturday mornings, you’ll find me behind the Billy Kwong stall at Sydney’s Carriageworks Farmers Market, selling vegetable pancakes with salt bush leaves, egg and caramel-tamari; pork dumplings with chilli sauce; steamed pork buns; and sticky rice parcels filled with macadamia and warrigal greens. Check out my Facebook pageInstagram and Twitter feeds for menu updates and special events, then drop by from February 2015 when we are back – my crew and I would love to feed you! 

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