After working in kitchens all over Italy, Orazio D’Elia (Matteo Double Bay and Downtown) returned home to Pomigliano d’Arco, Naples, to join his family business selling baby supplies. Realising that trading potties for pasta was not in his heart, he embarked on a trip to Australia to make his mark as a chef. After running the kitchen of some award-winning venues for other operators he built up the courage to go out on his and build his own restaurants, and the locals are loving it.

https://matteosydney.com/

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After carving out a career in some of Sydney and London’s best restaurants Joel Humphreys (Scotties, Lost Boys Kebabs, Maitland Growers Market) left the big cities for a quieter life and ply his craft in in the country. After finding his feet with a 40-seater restaurant he scored a job curating the local growers market and it’s changed the way he cooks.

https://www.instagram.com/joelhumphreys/?hl=en

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After building the foundation of his career in influential, iconic venues in Melbourne David Moyle (Harvest, Barrio, Sparrow Coffee) moved to Byron Bay for work and it triggered a connection with produce of the local land and sea. Ever since he’s been on a journey across Australia to find a greater connection to the produce he cooks, and exploring the challenges and rewards of hunting and sourcing wild foods. The momentum has had life altering changes on perspective, ego and his food focus in the venues he works in.

https://www.instagram.com/moyle_david/?hl=en

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After buying a large property in the Hunter near his award-winning restaurant Troy Rhoades-Brown (Muse) started growing vegetables, housing chickens and soon enough fulfilled a long-time dream of having his own pigs. Although he’d always had great connections with local pig producers, the personal experience of raising pigs was life changing.

https://musedining.com.au

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https://www.porkstar.com.au

After funding and growing a wine venture entirely on front of house fine-dining paychecks in Northern California, Australian Erin Frances Pooley (Little Frances Wines) began her quest to make wine inspired by affordable, food–friendly wines she remembered from Australia. After the pandemic landed she made her way back to Australia and chanced her arm on connecting with local Victorian grape producers to continue her mission and she’s starting to get attention.

https://www.littlefrances.com.au

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With border closures and a venue housing multiple high-end venues and a boutique hotel Emma Farrelly (State Buildings and Como Treasury, WA) had to not only change their target market, but how they construct the wine program for the across the board. But the changes have brought them closer to locals, and with a clearer perspective on how they’ll cater for international tourists beyond Covid-19.

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After building and delivering some of the best eating experiences in Australia with the likes of Momofuku Seiōbo and the Merivale Group Ben Greeno (Hotel Centennial and The Paddington Precinct) decided to focus on how he was fuelling his own body. He challenged himself to cut out alcohol, meat and fish and the positive impact is driving him to create incredible vegetarian and vegan offerings in his venues.

https://www.instagram.com/bgreeno/?hl=en

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After 19 years operating one of Western Australia’s very best restaurants Russell Blaikie (Must Wine Bar, WA) decided the time was right to close the doors. Although the pandemic gave him pause to remodel and rejuvenate the space to much success, the events of the last year have him hungry for a new challenge.

https://www.instagram.com/russellblaikie/?hl=en

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After years out of the hospitality game to raise a young family Karena Armstrong (The Salopian Inn) found herself cooking more and more extravagant meals at home, before she realised she missed the connection and joy of working in the hospitality industry. When an offer to run her own restaurant popped up, it was too good to refuse and 8 years on she’s created one of Australia’s best restaurants where guests feel relaxed, comfortable, and eat in their own way.

https://www.instagram.com/salopianinn/?hl=en

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https://www.porkstar.com.au

Last time we caught up with Rowie Dillon (Food & Heart Co.) her company Rowie’s Cakes had lost 90% of business, and with the airlines grounded she wasn’t sure how things would pan out. By late 2020 her dream was over, and the trauma of losing an award-winning gluten-free brand she’d spent over 20 years building took a monumental toll on her. But with her trademark never say die attitude she put the pieces of her life back together and is on the verge of launching something quite special and its already getting attention.

https://www.instagram.com/foodandheartco/

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The Crackling with Anthony Huckstep

https://linktr.ee/thecrackling