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Articles by Millie Hosie
PepperGreen Estate's James Thompson and Mark Chance
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. Dedication to seasonality shines through at the Southern Highlands’ PepperGreen Estate, where Mark Chance and James Thompson share Head Chef duties. Their cooking combines classical technique with exceptional local produce, showcasing a mutual love for the region. James Thompson and Mark Chance. What are some of your earliest memories of cooking? Did these inspire you to pursue a career in the industry?
Hentley Farm's Clare Falzon
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. Time behind the pass at Michelin-starred restaurants equipped Clare Falzon with a strong appreciation for quality produce. She continues to celebrate exceptional ingredients as the head chef of the Barossa Valley’s Hentley Farm restaurant, where a commitment to sustainability underpins all aspects of her work. What first drew you to cooking professionally?
Q&A with Andy Crestani of Pipeclay Pumphouse
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. For the first decade of Andy Crestani’s career, he worked in Sydney restaurants Otto and Bistro Ortolan, before a stint in the UK at various Michelin-starred establishments. He and wife Lara made a tree change to Mudgee in 2012, where Lara’s family operate the Robert Stein Winery. Today Andy oversees Pipeclay Pumphouse, where his team embraces the farm-to-table, nose-to-tail ethos.
Muse's Troy Rhoades-Brown - Vineyard Chef
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. In 2009, Megan and Troy Rhoades-Brown opened Muse Restaurant at Hungerford Hill in the Hunter Valley with the aim of creating one of Australia’s finest regional restaurants. Awarded Gourmet Traveller WINE’s Best Cellar Door with Food 10 years later, they have certainly done that. What did your cooking journey to Muse look like?
Cullen's Antoine Deunff - Vineyard Chef
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. This year, Cullen Wines celebrates its 50-year anniversary providing exactly the right excuse to visit its recently created Biodynamic Wine Room. Here sommelier Nicolas Cleradin and dining manager Federico Carrera take pride in sharing the wines created, through biodynamic practices, by acclaimed winemaker Vanya Cullen, while chef Antoine Deunff translates Cullen’s ideology into dishes to go with the wines.
Gourmet Traveller WINE | Volume 22 No.1
Meet the Maker – Courtney Sang of Obsidian Wines OFF THE PRESS | AMY NORTHCOTT GT WINE spoke with Courtney Sang, Assistant Winemaker and Vineyard Supervisor at Obsidian Wines in New Zealand's Waiheke. From Refugee to Sommelier OFF THE PRESS | AMY NORTHCOTT & DOM SWEENEY Follow the true story of Zimbabwe’s first ever wine tasting team with the new documentary Blind Ambition. We spoke exclusively with the directors and cast.
Matt Adams of Timbre
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. Located at Velo Wines near Launceston, Tasmania, Timbre may be hard to pronounce but its meaning is easy to discern in action. Creating something distinct and different is the goal of head chef and owner Matt Adams. Another factor that sets Timbre apart is the connection with the community – all working together to create something unique. You grew up in Northern Tasmania.
Katrina Pizzini of A tavola! Cooking School
Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. After planting Pizzini Wines’ first vines in the King Valley in 1978 with husband Alfredo (Fred), Katrina Pizzini opened the winery’s A tavola! Cooking School in 2010. Like the winery itself, Katrina celebrates her family’s proud Northern Italian heritage, complementing her traditional pasta and ravioli classes with other cuisines and techniques from around the world.
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