Becoming a mother at a young age, Alex Elliott-Howery (Cornersmith) realised she was throwing away a lot of her groceries that had turned before she had a chance to use them. It triggered deep research into other cultures and ways to reduce waste and opened a whole new world of pickling and preserving. Inspired to change the way we eat every day, she teamed up with her husband, a hospitality lifer, to open the seminal café that not only began a new conversation in food, but gathered a cult following too.

https://cornersmith.com.au

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Originally from Paris, Antoine Moscovitz (Bellevue Cottage By Antoine) cut his teeth cooking under world-renowned chef Alain Ducasse before heading to Australia to work in one of the most progressive restaurants of its time Salt with Luke Mangan. But, after realising the opportunity for a great French bistro in the suburbs he opened his own restaurant that soon became one of Sydney’s Best French restaurants. These days he’s taking a heritage listed site, to lofty heights and the local community is right behind him.

https://bellevuecottage.com.au

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After cooking in large scale events to in-house cheffing for an eccentric pop star in the United Kingdom, Chloe Watts (Tarte Bakery and Café, Burleigh Heads) had a major accident. During recovery she yearned to return to the region where she grew up in South Queensland, and seeing the positive changes in the food scene upon her return she set the wheels in motion to open her own venue. Once she found the ideal location, she had to wait seven years to get the keys to the building – and it’s not only become the realisation of a dream – but one of the best venues in the region too.

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

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As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he’s taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder.

https://www.sydneycebulechon.com.au/

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https://www.porkstar.com.au

With a love of food and a burning desire to learn how to cook, Kyle Zevenbergen (Zev’s Bistro) started a school based apprenticeship at the age of 13 in the Queensland regional town of Chinchilla at the local motel restaurant. Eager to broaden his horizon’s and learn more about his craft he moved to Toowoomba and embed himself in the local hospitality industry. Now with his own restaurant, he’s changing the conversation and upping the ante on food in regional Queensland with a Bistro that’s become a destination diner, and an important hub of the community too.

https://www.zevsbistro.com

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Growing up in Rome, food was at the centre of Francesco Balestrieri (Agostini’s, Canberra) universe. It led to a yearning to build a career as a chef and open his own restaurant in his home city. But love changed everything. Taking the plunge and moving with his wife to her home city Canberra, Australia. He immersed himself in his new home where he is now at the helm of one of the city’s best Italian restaurants.

https://easthotel.com.au/eat-and-drink/agostinis/

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Growing up in a family with a rich hospitality background, Grant Schooling (Louca’s) was polishing glasses by his mum’s side at famous restaurant Vines, McLaren Vale, at the age of seven. Inspired by his mother’s cooking prowess he started an apprenticeship and began to carve out a career in some of Adelaide’s best pubs. While taking pub grub to a new level he caught the eye of a successful restaurateur and the two have combined to create one of Australia’s best seafood restaurants.

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

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Growing up in a family with an Italian mum and Indian father, Adam Dsylva (Coda, Tonka, Boca) experienced an abundance of incredible food as a kid. It ignited a passion to become a chef, and saw him rise the ranks of some of Australia’s best restaurants until he got the opportunity to open his own restaurant. Now with multiple award-winning venues focussing on modern Asian and Indian cuisines, he’s tapped into his Italian heritage with a top shelf gelato offering.

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

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While working at renowned three Michelin Star restaurant The Waterside Inn, Tommy Prosser (Berrima Vault House) found himself in the deep end and quickly realised he had to either sink or swim. Although his foundation in professional cookery has in fine dining restaurant, his move to Australia heralded a move into more casual operations that allowed him to utilise the techniques he’d learnt, but the freedom to cook in a more relaxed manner. Now, after more than a decade downunder, he’s leading a team to take guests on a nostalgic journey through the food he loved as a kid.

https://www.instagram.com/tommyprosser/

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After growing up in a regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt a real connection to the land.

While running a small foodstore she realised she couldn’t source good local pork. Determined to stay local, she set about creating her own pig farm and now produces some of Australia’s best pork.

https://bundarraberkshires.com.au

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