Samantha Payne is a Wine Consultant, Communicator and Sommelier.

Sam has paved an extensive career for herself in journalism. Today she is Drinks Writer for Gourmet Traveller and has her own video channel 'How to Drink Wine with Samantha' on The Guardian

She is also, one of the best value dining buddies, shop talkers and all-round great human in this part of the world.

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Last time we caught up with Adam Wolfers we explored his glorious culinary ancestry, and the new adventures at Gerard’s Bistro and Gerard’s Bar. Since then, he’s had some serious personal changes in his life, including a life altering medical experience, but we are so pleased to have him back on and see how things are going.

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Unsure of what he wanted to do for a career, Simon Palmer (E'cco Bistro, Brisbane) stumbled into hospitality in the regional city of Newcastle as a means to make money. He soon fell in love with the energy, and into kitchens where true mentorship from great chefs helped him begin to carve his own path. All roads led to Brisbane, and after working in some of the city’s best restaurants he’s now providing mentorship to the younger chefs in one of Brisbane’s most influential venues.

https://eccobistro.com.au

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Growing up in a huge family on a tiny island in Holland, Sander Nooij (Yellow, Sydney) had a limited experience of food in his childhood. But when the opportunity to travel and explore the world presented itself, he dived head-first into the hospitality sector. It took him to some amazing places, and by luck or chance he landed in Australia, and after working in some of Sydney’s best venues he finds himself leading the brigade and the best vegan restaurant in Australia.

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For many in the hospitality industry food is much more than sustenance. For Alex Herbert it's always been a means of connection to the produce she uses, and to people she cooks for and cooks with.

https://alexherbert.com.au

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Eddie McDougall is the talented face behind The Flying Winemaker, he is also chairman of the AsianWine Review, wine judge and TV personality. Don’t be fool by his baby face, this man knows the wine business. Eddie joins us today to tell me more about his life, unrestricted by boundaries.

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While cutting his teeth at Tetsuya’s Rodney Dunn (The Agrarian Kitchen, Tasmania) got a glimpse of what a career might be like in food media while on a trip to the US with Tetsuya Wakuda. He made a shift to work with some of the countries best food titles until a yearning to escape to the country saw him back his bags and moved to Tasmania to open The Agrarian Kitchen Cooking School in Lachlan in Tasmania’s beautiful Derwent Valley with his wife Séverine. It soon became one of the most celebrated food experiences and led to the opening of The Agrarian Kitchen Eatery that has helped lead the way for the blossoming culinary landscape of the Apple Isle.

https://www.theagrariankitchen.com

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Being 5th generation in hospitality, Martin Bouchier (Phat Mango, Darwin) always knew he’d live a life in food. After success with venues in the UK and Spain the global financial crisis landed and left him in ruins. Then a call from a friend in Adelaide saw him jump on a plane with the clothes on his back to to man the pans at a popular regional pub. The move helped him piece his life back together and now he is running one of the most influential restaurants in the Top End.

https://www.phatmango.com.au

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Looking to get a greater connection and understanding of her heritage Helly Raichura (Enter Via Laundry) began pop up dinners in her home that explored different regions of India. As she delved deeper, she realised the incredible depth and breadth of its culinary offering. With the success of her pop ups, came bricks and mortar, and now she is helping to carve a new path for the vibrant and colourful spice swagger of Indian cookery downunder.

https://entervialaundry.com.au

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A career as a chef gives you an opportunity to express yourself on the plate. Many have great careers running kitchens owned by others, but sometimes the chance to let go and do it on your own, can change the way you approach your craft, and for Cameron Matthews (Mapleton Public House, Mapleton) that opportunity came from the most incredible set of circumstances and a shared adversity.

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