It’s the time of year when many of us are thinking about what to cook the family for Christmas. When planning a menu, one of the first considerations is around seasonality….

Born in Lure in the Comte region of Eastern France, Daniel grew up eating produce from his grandparents farm and game hunted by his father. His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux.

I’ve been designing a cooking program for people with from mental illness and the process has been super uplifting. Working in commercial kitchens for over 2 decades it’s easy to get caught up in the micro time pressures, multitasking, customer expectations and

Darren Robertson is a chef, author and co-owner of Three Blue Ducks restaurant group. He writes for Delicious, has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. When he is not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his family.

Recently I was hosting a Chef Success Workshop in Brisbane. One of the key topics that came up was around financial literacy (or lack of) in the kitchen. The trade course studied in Australia is called Commercial Cookery…and the commercial conversation has never been more important.

Guy Grossi is a devoted chef and restaurateur. He is the owner Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar and Arlechin Wine Bar. He is recognised as one of the country's leading authorities on Italian food and a passionate mentor within the industry.

I’m currently working with a range of businesses and one of the most common issues they are facing right now is: “ I can’t find good staff “. As the ABC reports, the demand for good people is not likely to reduce anytime soon. Becoming an employer of choice is no longer a strategy, it’s essential for survival.

From early TV appearances on Good Morning Australia, Gary’s media career includes some of Australia’s highest rating series and have been aired in over 110 countries. His passion and knowledge have engaged a global audience and inspired a new generation of young cooks.

Stocktake is an operational necessity to control stock levels, maintain cashflow, eliminate wastage and correctly forecast. It’s something that occurs in well run food businesses monthly or sometimes weekly. Yet how often do you apply that same level of thinking to yourself?

Heading from regional NSW to Sydney at the age of 15 to commence his pastry apprenticeship proved to be an excellent move for Adriano Zumbo. The ‘Sweet Assassin’ was immediately hooked and thrived on the opportunity to serve his own creations

As the year draws to a close I often hear the phase ‘I can’t believe it’s that time of year already??’ (usually stated with genuine surprise!)

You see, most people overestimate what they can do in a day, and underestimate what they can do in a year.

Originally hailing from New Zealand’s North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras.

Lately I have been obsessed with human behaviour – curious about why people do what they do, especially under duress. How do some people display incredible resilience under pressure and others simply fall in a heap?

Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost.

Houston – we have a problem…

Over the last month I have been noticing through the meetings and conversations I am having that for many of us motivation is low and fatigue is high. Uncertainty, restrictions, screen fatigue.

It’s challenging.

At the age of six, Victor Liong arrived in Australia and grew up immersed in the multicultural energy of Sydney. His time at Sydney’s world-acclaimed Marque Restaurant remains a significant influence on his approach today.

Restrictions. Lockdown. Start. Stop. Open. Shut.

Covid has shown us that our flexibility and travel freedom are no longer guaranteed, and our daily rhythm has changed. I don’t know about you, but I am a free range chicken…..Staying in one place for too long definitely messes with my mojo.

Philippa Sibley worked in some of the world’s best restaurants in France and London before returning to Melbourne to open the acclaimed Est Est Est in 1996. Luxe followed in 1998, before moving to Ondine in 2001. All these restaurants were awarded the highest accolade of three hats in The Age Good Food Guide.

Do you find that sometimes your well planned day goes completely sideways? I know I do.

I mis-time the traffic, one of the kids is sick, sleep was not great, a curve ball meeting comes up, parking is full, forgot to grab breakfast...and that is just the start.

George Calombaris is one of Australia’s most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. His energy and enthusiasm have gained him a global audience.