In the kitchen with Luke Collard

Chiosco

From New York to the United Kingdom to Sydney’s Northern beaches - Luke Collard has traveled from sea to sea, country to country, and restaurant to restaurant, tasting and selecting wines for all.

Although New Zealand-born, Collard’s French roots generated his passion for food and wine at an early age. Since then, he has worked at a number of top restaurants and hotels all over the world, even serving HM Queen Elizabeth. Currently residing in Sydney, he has opened his own company Globe in a Glass, using his wide knowledge to teach others about wine and spirits.

Today, we’re in the kitchen with...

Luke Collard, Group Sommelier at Ormeggio at The Spit, Chiosco, Via Alta, Sotta Sopra all located in Sydney. 

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In the kitchen with Francesco Mannelli

ModeBar

Simplicity and seasonality is central to Tuscan cuisine – and Francesco Mannelli stays true to his Florentine roots no matter where and what he cooks around the globe: specialising in simple dishes executed exceptionally, and always with the best seasonal produce.

The Italian-born Sydneysider has more than 20 years’ experience in kitchens of top restaurants and hotels in Italy and Australia. For the past decade, he has worked in hatted Sydney restaurants including Est, Bistrode CBD and Osteria Balla.

A keen fisherman, artist and globe trotter, Francesco is doing something truly magical at Mode. 

Today, we’re in the kitchen with...

Francesco Mannelli, Head Chef at Mode Kitchen & Bar, Sydney. 

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In the kitchen with Scott O'Sullivan

Red Cabbage

Considered one of Perth’s finest, Red Cabbage just gets better and better. It’s food, created by award-winning British chef Scott O’Sullivan, has always produced ‘WOW’ factor on both plate and palate. This year we're celebrating Red Cabbage's 10th year - an incredible achievement. Congratulations guys!

Today, we’re in the kitchen with...

Scott O'Sullivan, Head Chef at Red Cabbage, South Perth. 

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In the kitchen with Raphael Szurek

Silvesters

French-born and recently appointed head chef of Silvester’s, Raphael Szurek, has always possessed a passion for food, having completed a Culinary Arts and Hospitality Management Degree and Bachelor of Hospitality and Restaurants Management at the Paul Bocuse Institute and Lyon 3 University in France. (Um, wow!).

He's worked everywhere, from Paris to Vietnam, and this guy really knows his stuff. 

Today, we’re in the kitchen with...

Raphael Szurek, Head Chef at Silvester's, Sydney. 

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