With the pandemic sending most of Europe into lockdown Isobel Little (LP’s Quality Meats) set her sights on heading back home to Australia to be closer to family and to take up an opportunity at one of Sydney’s best restaurants. But with flight after flight cancelled it took 6 months to finally make it back home. She’s not only realized the importance of family, and how lucky it is to live in Australia, but full of nervous energy as she embarks on her very first head chef role.

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

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After building a successful restaurant group, with four very different restaurants, Nick Hildebrandt (The Bentley Restaurant Group) took the opportunity to move award winning wine bar Monopole to the city and launch Ria Pizza and Wine - a local pizza bar in the small Potts Point site. After one of the toughest years on record, he’s discovered that ‘relevance’, no matter what level your offering, is the key not only to the location and demographic, but to viability and longevity too.

https://www.thebentley.com.au

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After learning the art of Japanese cookery from his father, Chase Kojima (Sokyo, Kiyomi, Chuuka) had an opportunity to open a Japanese restaurant in Australia. He knew nothing about Australia and knew no one down under, but he jumped on a plane and got swept of his feet by not only in our food landscape, but the culture too. After almost a decade he’s become one of our most influential proponents of modern Japanese food.

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

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For many that grow up on the land, it’s hard to let go of the deep connection with the land and the great outdoors.

After working as a builder and personal trainer Frank and Anne Marie Vigilante (Talucca Park) found themselves heading to their south coast farm every weekend to escape the big smoke. Two days turned to 3, then 4 until finally they bit the bullet and made a tree change to become full time farmers.

The decision has resulted in a greter connection with their kids and their pork has got the attention of some of Australia’s best chefs, who champion it on their menu

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Last time we caught up with Lauren Murdoch (Bullo River Station) she had left Sydney, spent time in quarantine and was starting to work as a chef on a cattle station in the Northern Territory. Well, she’s still working there, but currently stuck in WA in a lockdown on Voyager Estate. In one of the funniest Quick Bites, she shares tales of milking bulls, confrontations with buffalos and breaking down in the middle of the outback.

https://www.instagram.com/lammmur/

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After carving out a career at a landmark restaurant in Bondi Andy Davies (Chef Andy Davies) yearned for a quieter life and moved to Noosa to join a quality restaurant group and embed himself in the local community. After the pandemic hit he turned his hand to cooking extravagant dinners for people at home and its set him off on a new path that has not only re-invigorated his passion a for cooking, but given him more time with his family too.

https://chefandydavies.com.au

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After heading to England to attend the funeral of his father, award-winning chef and restaurateur Stephen Clarke (Clarke’s of North Beach) and his family had to go into hotel quarantine to get home because the pandemic had landed down under. With a venue closed and time to think he teamed up with his wife to comb through every element of their restaurant and they’ve not only discovered a better work/life balance and higher profit margin, but embraced a new energy for their 18 year old establishment too.

http://www.clarkesofnorthbeach.com

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After plying his craft in Western Australia, Tasmania and Melbourne Chris Howard (The Humble Onion) returned home to Perth with an eye on opening his own venue. The pandemic hit and in order to keep busy and creative he started a youtube channel sharing recipes. It soon gained notoriety and lead to an opportunity to begin his very first venue – with just one minor set back. He was due to open the very day WA went back into lockdown.

https://www.instagram.com/the.humble.onion/

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After 10 months with 4 lockdowns and a pandemic still out of control in London, Matt Abé (Restaurant Gordon Ramsay, London) has not only held onto his entire team but, was awarded with Three Stars Michelin for the 20th consecutive year. With the majority of 2020 in lockdown he was afforded the rare opportunity to not only re-invigorate his love for food and re-think his craft, but found a greater connection with his brigade too.

https://www.instagram.com/chef.mattabe/?hl=en

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They say fame can change people. But what is fame, and what image does it present? The notion of celebrity chef has become a driving force on television, but for most that make a crust in the limelight, it came after years of hard work learning their craft. Who is Manu Feildel?

http://manufeildel.com.au

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