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Read Expert Review Executive Chef Aaron Burrows creates some of Perth's best International cuisine at the The Grill Restaurant in the Duxton Hotel Perth. Selecting the freshest of local product, Aaron continues to tanta... Read More |
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Akira Urata polished his western techniques while working in an Italian restaurant in Osaka, Japan. He went on to work in a French eatery before finally honing his sushi and sashimi skills in a Japane... Read More |
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Alastair McLeod is executive chef at Bretts Wharf. Alastair considers himself Australian despite the Irish accent, his mother was from Queensland. |
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Read Expert Review The driving force behind Lake House in Daylesford Victoria, one of Australia’s most highly regarded Gourmet retreats; Alla Wolf Tasker has seen her role evolve from Executive Chef to restaurateur an... Read More |
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Read Expert Review Andrew Blake is one of Melbourne's favourite chefs. Over the past 30 years, Andrew's expertise and creative abilities have earnt him high praise and many industry awards, including a life time achieve... Read More |
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Read Expert Review Andrew Lincoln has worked in the Hospitality Industry from the young age of 17 yrs. He has worked at numerous well known and respected venues prior to becoming employed at the Port Office Hotel, inclu... Read More |
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Read Expert Review With over twenty years of industry experience and a very impressive collection of awards, Restaurant Lurleen's Executive Chef Andrew Mirosch is well known to locals and fine food fans throughout Austr... Read More |
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Read Expert Review Andy North is one of the many outstanding English chefs who have decided to make this country their home. Andy's passion for creating an exceptional dining experience spans over more than 20 years of ... Read More |
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Read Expert Review In 1995 Annette joined Spirit House as their first Restaurant Head Chef where she created a Thai inspired food style that set the standard for all the Spirit House chefs who followed in her footsteps.... Read More |
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Anthony Musarra was born and bred in Sydney. That's where he did his apprenticeship, and where he spent the next two decades running various kitchens, sometimes in restaurants, sometimes in hotels. |
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