/ Nov 04, 2026
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2025

Creator Profile: Joel Feren on nutrition myths and bringing men back into the kitchen

Pallavi Mathur08 mins

Joel Feren is a Melbourne-based media dietitian, recipe creator and content producer who makes nutrition approachable, inclusive, and fun. With brand partnerships spanning Weet-Bix to ALDI and regular appearances across TV, radio, and digital platforms, he’s built a reputation for blending credible science with real-world food. In this profile, he talks to Crumb Wire about his creator journey and the myths he’s out to bust. Let’s start with the basics – What are your handles:  IG: @the_nutritonguy How would you describe the content you create? I create engaging, evidence-based nutrition and food content that informs, inspires, and entertains. My content blends credible science with a touch of storytelling to help people improve their health and relationship with food. Whether it’s recipes, nutrition tips, or cooking hacks, my focus is on practical, achievable changes that make healthy eating enjoyable and sustainable. In particular, I aim to connect with men and families, showing them that nutritious food can be simple, delicious and deeply meaningful. Tell us about your creator journey so far.  My creator journey began in 2014 when I started my Instagram account. It’s been a slow burn ever since. What started as a creative outlet soon became a platform to share my love of food, debunk nutrition myths, and make healthy eating less complicated and more enjoyable. I’ve grown from posting casual kitchen snaps to developing content for leading food brands, health publications, and leveraging my profile to gain presenting opportunities on TV. Over time, I’ve built a community that trusts me to deliver evidence-based advice in a way that’s approachable, practical, and fun. I’m focused on men’s health, inspiring more men to get in the kitchen and cook for themselves and their families. Today, my work spans social media, TV, radio, live events, and brand partnerships – but my mission has always been the same: helping people (in particular men) enjoy nutritious food that brings meaning and joy to their lives. What have been some of your biggest achievements and challenges along the way? Since starting my Instagram in 2014, I’ve steadily built a loyal audience by sharing recipes, kitchen tips, and credible nutrition advice. This presence has led to brand deals with companies like Weet-Bix, as well as corporate work, including cooking demonstrations and live events. I’ve also appeared on national TV and radio, and developed hundreds of recipes for leading food brands and media outlets. The main challenge has been cutting through the noise of nutrition misinformation while staying true to an evidence-based approach. Social media is crowded, so consistency and clarity have been key. Balancing content creation with family life is always a juggle, but it has taught me to work smarter and focus on what matters most to my audience. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? When I started my Instagram account, the social media food scene was all about polished, picture-perfect imagery. Now, it’s shifted towards raw, behind-the-scenes content and real content, flaws and all, that truly connects with people. I love that it feels more authentic and relatable – audiences want to see the process, the spills, and the slightly wonky meals that still deliver on taste. I’m less keen on quirky diet trends and the spread of nutrition misinformation, which can be misleading and unhelpful.  What do you wish people understood better about content creation?  Good content creation involves planning, research, recipe testing, styling, shooting, editing, and writing – all while making sure it’s accurate, engaging, and tailored to your ideal audience. It’s creative work, but it’s also strategic and time-consuming. Plus, social media can be an important tool in a creator’s marketing strategy. Which food creators or pages are you following right now?  I follow a mix of fellow dietitians, science communicators and foodie creators. Some of my favourite accounts are @dr_idz, @drkaranrajan, @andytherd, @jaxxsnax, @itsvegansis, @eitan and @dietitianrose. What’s your foodie top-tip? Building confidence in the kitchen does more than keep hunger at bay; it can transform the way you eat, the way you feel, and ultimately improve your health. My mission is to help people rediscover the power of cooking. You don’t need culinary superpowers – just a dash of curiosity, a spoonful of know-how, and a healthy appetite for trying something new. Cooking isn’t some supernatural talent reserved for chefs, so give it a go. And finally, what do you enjoy doing outside of work and content creation? I have a young family, so spending time with my wife and kids brings the ultimate joy. My kids are super active and I love scooting to the park, kicking the footy, or doing elaborate obstacle courses in the backyard with them. I also love cooking with my kids. It’s fun to create something delicious together, but it also teaches them an important life skill.  

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South Coast winery Cupitt’s introduces a new generation of signature wines

Crumb Wire06 mins

New South Wales South Coast-based Cupitt’s Estate is embarking on a bold new chapter with the release of a range of six distinctive new signature varietals: Vermentino, Arneis, Fiano, Montepulciano, Sangiovese and Nebbiolo. This reflects both the evolution of the region’s character (terroir) and a new generation of winemaking at the family-run estate. Crafted by winemaker Wally Cupitt, the new wines mark both a generational shift at the family-run estate and a broader evolution of the South Coast’s reputation as a home to make and drink distinctive, climate-appropriate wines. The boutique winery, award-winning restaurant and luxury accommodation has been making wine for 18 vintages. Since 2007, it has released over 150 wines and bottled close to half a million. However, this next chapter is defined by adventurous winemaking, a focus on varieties that thrive in the Hilltops terroir, and dedication to making the South Coast a destination for wine discovery. Libby Cupitt, Strategic Partnerships Manager at Cupitt’s, Director of Destination Sydney Surrounds South and recently appointed President of the Shoalhaven Coast Wine Association, says: “We believe the future of Australian wine is growing right now in the vineyards of Hilltops, Tumbarumba, and Canberra. These Southern NSW regions are getting the recognition they deserve, with Hilltops especially showing how reds can stay beautifully balanced even as the climate changes. We’re proud to be part of the movement putting them on the national stage.” Head Winemaker, Wally Cupitt says, “We favour Mediterranean varietals like Fiano, Vermentino, Arneis, Sangiovese, and Nebbiolo, not because they’re trendy, but because they make sense for our coastal way of life. They’re fresh, textural, food-friendly, and perfectly suited to the kind of dishes we serve at the restaurant here at Cupitt’s Estate. They complement the local seafood, house-made pasta, and produce from our garden. “At Cupitt’s Estate, we work closely with growers across Southern NSW, choosing fruit from cooler, elevated sites that give us the quality and character we’re after. Being a small boutique producer means we can focus on varieties that really suit this region, and we’re inspired by what grows best in Hilltops.” Cuptt’s Signature range includes: Cupitt’s Vermentino – crisp and vibrant, with saline minerality that reflects Cupitt’s coastal home. Fresh, medium-weight and aromatic, with citrus, paired with seafood and sunshine. Cupitt’s Arneis – aromatic and textural, a rare northern Italian varietal. Cupitt’s Fiano – rich and complex with layers of citrus and nutty characters, ideal for pairing with local seafood. Cupitt’s Sangiovese – medium-bodied with bright cherry notes and savoury tannins, a versatile red. Cupitt’s Montepulciano – resilient in the vineyard and deeply lovable in the glass, with dark fruits, soft tannins and savoury complexity. Cupitt’s Nebbiolo – showing red cherry, rose and earthy notes. Fine, firm tannins give it structure, making it a classic food wine made for long lunches. The next release will come later in 2025. The new wines are available from the Cupitt’s Estate cellar door, online via the Cupitt’s website and in select venues across NSW. Whilst this season marks a renewed focus on the winery, Cupitt’s delivers a farm-to-table restaurant experience, highlighting the best local produce, seasonal, farm-fresh dining in the restaurant or a more relaxed experience in the pet-friendly wine garden. The luxury accommodation is in the form of architecturally designed stand-alone villas, allowing guests to immerse themselves in the beauty of the property and the Shoalhaven region, blending good food, wine and hospitality. Libby Cupitt says, “At the heart of Cupitt’s is the warm hospitality the South Coast is known for, from sharing a meal at our restaurant to unwinding in our boutique accommodation overlooking the rolling green hills of the estate, we want every guest to feel part of our family as they experience our wine.” Source: Melissa Grove PR

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A little bit country: Savour the Flavour returns to Hawkesbury

Crumb Wire02 mins

Savour the Flavour is back in 2025 with a generous helping of country flair. Celebrating the region’s past and present as the food bowl of Sydney, Savour the Flavour will showcase the food and beverages made locally in the Hawkesbury. Visitors and locals will have the chance to sample and purchase delicious food, produce and beverages from local farmers, primary producers and businesses from 50 stalls. Guests can also expect cooking demonstrations, live band entertainment, roving entertainers including Phat Brass, carnival rides, giveaways, free face painting and kids workshops and more. Boot scooting workshops will kick off in the afternoon, followed by a spread of market stalls serving hot meals, sweet snacks and drinks. As the sun sets, musician James Van Cooper, joined by his band The Jimmys, will bring a dose of country rock while people eat, drink and gather under the lights at Richmond Oval. The hotly contested apple pie-eating competition will also make its triumphant return. Parking is available at Hawkesbury Showground, Richmond Marketplace and around the town centre and the Savour the Flavour Hawkesbury website also features a wide variety of accommodation options for people visiting from out of town. The event will be held at Richmond Oval on Saturday, 18 October 202,5 from 4 pm to 9 pm.

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Northern Rivers’ Tumbulgum Tavern set for new chapter under Epochal Hotels

Crumb Wire03 mins

Epochal Hotels, the group behind some of Australia’s best-known coastal pubs, including The Scarborough Hotel, Merewether’s Beach Hotel and Freshwater’s Harbord Hotel, has added another icon to its portfolio – the Tumbulgum Tavern. Sitting on the banks of the Tweed River, the pub has been a community landmark since 1887. The venue was listed earlier this year for $7 million and will now settle under the joint ownership of Epochal Hotels CEO Glenn Piper and Northern Rivers investor William Nicholson, alongside a syndicate of local backers. “The Tumbulgum Tavern is one of those rare pubs that seems to hold a thousand stories within its walls. Its history, its architecture, its riverfront location, it’s all incredibly special,” says Piper. “The Northern Rivers is a region I already feel connected to – my family and I spend time here every year after beach volleyball tournaments in nearby Coolangatta – so to now play a role in shaping the future of this pub is a great honour.” Nicholson added: “The Tavern has always been a true community anchor. By joining forces with Glenn and the Epochal team, we’re ensuring that it not only continues to thrive, but evolves in a way that honours its roots while looking to the future.” Epochal says its plan is to make “thoughtful enhancements” to the tavern over time, with a focus on refining the offering and highlighting the best of the local region. “We want to build on what locals already love, while inspiring visitors from further afield to discover why the Tavern means so much to this community,” Piper says. The tavern will officially settle later this year, joining Epochal’s growing lineup of pubs. The group is also preparing to reopen Sydney’s Commodore Hotel at McMahons Point following a major restoration.

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Chef Profile: 40Res’s Josh Raine on authenticity, innovation and what’s shaping his cooking

Crumb Wire07 mins

Josh Raine, former Executive Chef of Sydney’s Tetsuya’s and now chef-owner of Surry Hills wine bar 40Res, has carved a career across Michelin-starred kitchens in London, Hong Kong, Brisbane and Sydney. In this Crumb Wire Chef Profile, he reflects on his creative beginnings, the lessons learned from mentors like Shane Osborn, and why authenticity and seasonal produce define his cooking today. What first sparked your love for food, and how did you get your start in the industry? I’ve loved cooking from a young age, especially spending time in the kitchen with my mum. I originally thought I’d pursue a career in the arts-both my parents are creatives-but realised I could link my love of food with my artistic side. That connection between creativity and cooking is what really drew me in. What’s been your journey so far- from your first job to where you are now? My first job was dishwashing at a local butcher’s to earn some extra cash to support my skateboarding hobby. From there, I moved on to being a kitchen porter at a local pub. Watching the chefs at work lit a fire in me, and I decided to pursue a formal diploma in cooking after finishing school. Halfway through the course, I moved to the French Alps to cook during a ski season, which was an incredible experience – until I broke my collarbone. I’d planned to do another season in Canada, but the injury brought me back home. While recovering, I wrote to the top 10 restaurants in the UK asking for a chance. Le Manoir aux Quat’Saisons replied – and the rest is history. What have been some of your greatest achievements along the way? Being able to travel the world through food is definitely the biggest one. There’s something pretty special about being able to land in any country and cook. I’ve been lucky enough to work with some of the best chefs in the world and be part of incredible teams full of people who share the same passion and drive. Outside your own venues, what are your current favourite food spots? If I’m in Brisbane, you’ll find me at Essa-Phil Marchant is doing amazing things there. In Melbourne, I love Clover for its smoky, tasty food and great wine list. When I’m in Adelaide, it’s Bird in Hand, where Jacob Davey always looks after you. And in Sydney, it’s got to be Sixpenny-the food is next level, and the vibe is relaxed, which I really appreciate in a fine dining setting. Which chefs and cuisines inspire you the most, past or present? My biggest inspiration has always been Shane Osborn-he was the first Aussie to earn a Michelin star at Pied à Terre. He’s a great mentor, an even better teacher, and a good mate. He’s definitely shaped the way I cook and lead a kitchen. How do you think Australia’s food culture has evolved in recent years? The industry’s been through some really tough times, but what’s come out of it is amazing. We’re seeing smaller, independent restaurants make a real comeback, with chefs cooking what they genuinely love-outside the usual stereotypes or expectations. There’s more authenticity, more innovation, and that’s been really exciting to watch and be part of. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Honestly, I tend to stay away from trends. I just cook what makes me feel happy. I’m a simple guy- give me a good bacon sandwich at home any day. At 40Res, it’s all about working closely with producers and suppliers, using the best seasonal ingredients and turning them into something delicious. That’s the beauty of a small restaurant-we’ve got the freedom to switch things up weekly based on what’s fresh and in season. And finally, what do you love doing when you’re not in the kitchen or at the venue? Walking the dogs, chilling with my fiancée, listening to vinyls-and, of course, having a few beers at my local, The Welcome in Balmain.

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Creator Profile: In conversation with Tightarses of Melbourne

Pallavi Mathur05 mins

Lisa Lorenz swapped the music industry for Melbourne’s dining scene, building Tightarses of Melbourne into a 54,000-strong community with her partner Cam and their dog Taco. Together they’ve turned a tongue-in-cheek Instagram into a trusted guide for budget eats, happy hours and small venues worth supporting. Let’s start with the basics – What are your handles: IG: @tightarsesofmelbourne Website: http://www.tightarses.au How would you describe the content you create? We Tightarses have created a go-to guide and directory for the best deals across Melbourne. Think $2 oyster deals and happy hours to trivia, parma and steak nights, fun activities to get you out of the house, etc. You get the idea.  Tell us about your creator journey so far. Our first posts were honestly so cringe. If you scroll back far enough, you’ll find them. We were actually trying to make the photos look bad. It’s been a wild ride watching this little community grow and hearing people say they’ve found their new favourite venue or meal. We love it, honestly. What started as a bit of a joke turned into something that’s really taken off.  What have been some of your biggest achievements and challenges along the way? Our biggest achievement was hitting 50K. That was our white whale. That, and every time a venue tells us we helped them sell out right after we post. We love when that happens. The biggest challenge? Honestly, not working all the time. There’s so much behind-the-scenes work, and with so many venues and deals to cover, the admin can feel never-ending. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? Everything is about going viral these days, and honestly, it’s a lot of pressure. We can spend hours creating something we’re really proud of, and if no one engages with it, the algorithm just buries it. Meanwhile, the simplest content sometimes blows up. We’re all just doing our best and kind of making it up as we go… or is that just me? What do you wish people understood better about content creation? It takes A LOT OF TIME.  Which food creators or pages are you following right now? I love the pages that focus on one thing and do it really well. Steakbabes is great, Sunday Roast of Melbourne always hits, and Girl About Melb absolutely kills it, she’s so good at what she does. What’s your foodie top-tip? Follow Tightarses of Melbourne and check out our Juicy Deal Directory. We have over 2,000 deals you can filter through to find the perfect venue and deal for whatever you’re craving. We might be biased, but it’s seriously good. And finally, what do you enjoy doing outside of work and content creation? We do spin classes about five times a week to work off all the food and drinks we enjoy. Since we’re out a lot for “work,” just hanging at home with the dog is honestly the best way to spend a day off.

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So cheesy: King Island Dairy and Heidi Farm dominate South Australian Dairy Awards

Crumb Wire03 mins

Australia’s oldest artisan cheesemakers, King Island Dairy, have dominated the South Australian Dairy Awards – Cheese category ahead of the Royal Adelaide Show, bringing home a whopping seven gold medals and the Champion Trophy for Best Hard or Semi-Hard Variety Other Than Cheddar, the exquisite Heidi Farm Tilsit. The Heidi Farm Tilsit also won gold for the Dairy, alongside the Heidi Farm Gruyere, Heidi Farm Raclette, Roaring Forties Blue, the Endeavour Blue, Black Label Double Brie washed rind, and already multi-decorated Stokes Point Smoked Cheddar. Surprise Bay Cheddar, Furneaux Decadently Creamy double cream style brie, and the Seal Bay Triple Cream brie nabbed Silver medals. These incredible wins follow a successful sweep of the Royal Tasmanian Fine Food Awards, where the 120-year-old dairy won five gold medals – of which four (Endeavour Blue, Black Label Double Brie, Stokes Point Smoked Cheddar, and Roaring Forties Blue) appeared in this list. This fortifies King Island’s tilt for even more outstanding results at this year’s premier dairy competition, the Australian Grand Dairy Awards, this October. “We’re beyond thrilled with these results,” says new Managing Director Nick Dobromilsky. “It goes to show that Australians still have a deep love for locally made artisan cheese, and we’re proud of the entire King Island Dairy family for achieving these monumental results.” King Island Dairy cheeses are renowned the world over: Stokes Point Smoked Cheddar won Champion Flavoured Cheese at the Dairy Australia 2024 Australian Grand Dairy Awards; the Furneaux Double Brie won the Bronze award in the 2024 Brie category at the World Championship Cheese Contest in Wisconsin, USA. King Island Dairy’s award-winning cheeses are available at Coles, Woolworths, and fine gourmet retailers.

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Berry’s Sweetest Stop: How this Donut Van became a community icon

Crumb Wire06 mins

Nestled on the NSW South Coast, the Berry Donut Van has been perfuming the town’s main street with cinnamon sugar for more than 50 years. A roadside stop that’s outlasted countless food fads, it’s become as much a landmark as a pitstop, queues spilling down the street for a paper bag of hot, sugared donuts, straight from the fryer. But what makes the van more than just a cult snack is the woman at the helm, Teresa Nazareth, who has turned this legacy business into something bigger: a hub for nostalgia, connection, and community good. “Customers know they’ll be treated to a warm, freshly made donut, friendly service, and that comforting feeling of returning to a place that’s kept its unique charm,” says Nazareth.  “It’s become a favourite stop for families, friends, loyal locals, and visiting tourists. We feel incredibly fortunate to be part of so many traditions – whether it’s a weekend ritual or a family road trip stop passed down through generations.” A recipe unchanged The donuts themselves remain untouched by time. Still made to the original family recipe from more than 55 years ago, they hit that magic balance: crunchy on the outside, fluffy on the inside, and rolled in the van’s signature cinnamon sugar blend. They’re always cooked to order, still hot enough to burn eager fingertips if you don’t wait and Teresa knows that consistency is exactly why they’ve become a ritual. “It’s the same goodness that keeps customers coming back time and time again,” she says. “That tradition is at the heart of what we do.” “While our famous cinnamon donuts are most certainly the highlight, we also offer other crowd favourites like coffee, milkshakes, hot dogs, and smoothies, so there’s something for everyone. It’s become a favourite stop for families, friends, loyal locals, and visiting tourists,” she adds. Giving back to the community In recent years, the Berry Donut Van has become a vehicle for more than sweet cravings. Teresa has used the platform to raise money and awareness for causes both local and national, from Greyhound Rescue to the McGrath Foundation. “We look for causes that truly align with our values – those that make a real, positive impact and reflect what matters most to us,” Teresa explains. “Sometimes it’s a local issue close to our community and other times it’s a larger campaign where we can help raise awareness.” One partnership hit especially close to home: teaming up with Jeans for Genes, where a portion of sales went to support children’s health research. “As a mum, that’s something I’m really passionate about,” she says. A tradition that spans generations The van’s impact is best measured not in dollars, but in memories. Teresa is often reminded how deeply it’s woven into people’s lives. “What stands out most is hearing from customers who grew up coming to the van and now bring their kids and even grandkids to share the same experience,” she says. “That loyalty and nostalgia really remind us how special the van is to the community.” What’s next for the van? The future, Teresa hints, is about to get even sweeter. “We’ve got something really exciting planned for 2026 – an entirely new chapter that will take the Berry Donut Van to the next level,” she teases. “It’s still a secret for now, but trust me, it’s going to be big.” For now, the van remains what it has always been: a simple white trailer, a puff of cinnamon-scented steam, and a place where a $2 donut is worth the drive.

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Chef Profile: Jacob Lee on lessons from Michelin kitchens and finding a home at Miji Bar & Grill

Crumb Wire010 mins

From Seoul to New York and now Sydney, Chef Jacob Lee’s journey has shaped him into Executive Head Chef at North Sydney’s Miji Bar & Grill. Along the way, he’s learnt the discipline of fine dining, the value of creativity, and why Australia’s mix of produce and cultures makes it such an exciting place to cook. What first sparked your love for food, and how did you get your start in the industry? My love for food began in a special cooking class in elementary school. It was my first time in a kitchen, and I was captivated by the experience of seeing people enjoy the food I made. This sparked a hobby of cooking simple dishes at home. When I was deciding on a high school, I discovered there was a culinary high school and realised I could turn my passion into a career. That’s when my professional journey truly began. What’s been your journey so far – from your first job to where you are now? My first job was a part-time kitchen position at a traditional Korean restaurant that a family friend owned while I was still in culinary high school. Throughout my studies, I consistently trained at various hotels and restaurants during school breaks. After graduating, I moved to New York to start my career as a professional chef at a one-Michelin-star Italian restaurant called A Voce. I later returned to Korea, where I worked at another Italian dining restaurant. My mentor, Chef Kang Min-goo, then gave me the opportunity to be a founding member of his new restaurant, Mingles, which is now a three-Michelin-star establishment. I worked there for about four years before becoming the head of the savoury department at Tartine Bakery, a famous sourdough bakery in Korea founded by Chad Robertson. Over five years, I gained diverse experience from fine dining to a casual café setting. I later opened my own small bistro, which I ran for three years before moving to Australia. I started my Australian career as a sous chef at Flying Fish and am now the Executive Head Chef at Miji Bar and Grill in North Sydney. What have been some of your greatest achievements along the way? There are two moments that stand out for me. First, during my time in New York, the restaurant was incredibly busy, serving over 200 guests every service while maintaining its one-star quality. To survive in that environment, I learned the critical importance of organisation, discipline, and how personal skill and equipment efficiency can make a huge difference in managing a kitchen. That period was foundational, teaching me the essential basics of what it means to be a chef. The second achievement was when I was working at Mingles in Korea. It was my first time in a fine-dining kitchen, so I had to adapt to a completely new style of service and workflow. As I grew, the restaurant was awarded its first Michelin star. The three of us who started the restaurant (the manager, the owner-chef, and myself) felt an immense sense of pride and joy seeing our hard work recognised. Outside your property/properties, what are your current favourite food joints? Sydney has so many great places to eat, especially with its diverse nationalities and local cuisines. I love Sang by Mabasa. Their daily-changing Korean menu is what I recommend to people who want to experience authentic, real Korean food. I also have a big sweet tooth and love ice cream. While I haven’t been to many places yet, Anita Gelato has been the most memorable and delicious one I’ve tried recently. Which chefs and cuisines inspire you most – past or present? Italian and Korean cuisine are my greatest inspirations. I began my culinary journey with Italian cuisine, and I found many similarities between the two – from the geographic environment of being surrounded by seas to the four distinct seasons and mountain ranges that create different regional styles. Both cuisines also use fermentation techniques. The process of building flavours in Italian cooking and then transitioning to creating flavours in Korean fine dining at Mingles has profoundly influenced my own cooking style. My biggest role model, both then and now, is Chef Kang Min-goo. His dedication, hard work, and values as a chef continue to be a huge source of inspiration for me. How do you think Australia’s food culture has evolved in recent years? I believe several factors contribute to the development of Australia’s food scene: the famous café culture, the diverse cuisines brought by immigrants, the excellent produce from Australia’s blessed natural environment, and the sophisticated palate of its customers. While I’ve heard that things have changed a lot since the pandemic, as they have everywhere, I’m confident that Australia’s food culture will continue to evolve naturally over time. Any exciting food trends you’ve tried at home – or sneaked onto the menu? I’m always looking for new ideas, whether it’s for my menu or just to experiment. I’ve been experimenting with using matcha not just in desserts, but also in savoury dishes. I’ve also been reinterpreting popular trends, like the viral Dubai chocolate, by using its flavour combinations in my own desserts. It’s not just about food, either. If an idea sparks my interest, I’ll brainstorm with the bar staff to see how we can incorporate it. It’s a great way to push creative boundaries and discover new pairings. And finally, what do you love doing when you’re not in the kitchen/at the venue? I try to spend as much time as possible with my family. My children are still young, and I know these precious moments won’t last forever, so I make them a priority. When I have some personal time, I really enjoy trail walking. I discovered a new walking course near Coogee Beach late last year and now I go at least once a month.

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