The paddock to plate ethos seems almost commonplace these days, but there are some that fostered a greater connection to those that produce our food and those that cook it long before it was widespread. Matt Moran (Aria, Chiswick, Moran Family Farm) is one of Australia’s most influential chefs and restaurateurs, and a firm believer in the ethos, but he is also a fourth generation farmer – who over the years has developed an even greater connection with the land – and now he’s even farming pigs.

https://mattmoran.com.au

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For 40 years Norm Hedditch has been fishing the warm tropical waters of the mystic north – from prawning for Tiger and Banana prawns to netting for Barra, he has pretty much worked every species. These days, he owns and operates his family business, Taroona Fishing, based out of the legendary “Duck Pond” in Darwin harbour. Now, with daughter Toni running the land based operations, and two vessels fishing out of Darwin, they proudly catch and sell line- caught Spanish Mackerel .

https://www.taroonadarwin.com.au

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Chris Carpenter continues family tradition in his considerate and respectful winemaking.

Lark Hill is paving the future for generations to come in Canberra's wine country.

https://larkhill.wine

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The foundation to flourish

Although his first experience as an owner of a restaurant (Movida) became one of the most successful restaurants in Melbourne’s culinary history, David Mackintosh (Lee Ho Fook, Ides, Pope Joan, SPQR Pizzeria) felt he didn’t learn any lessons because they got just about everything right. But the momentum created opportunities, and the rollercoaster of failure and success moving forward gave him the know-how to focus on the things he could control in his businesses, and manage the unpredictable moments as best as possible. It set him up to take a pragmatic approach to partner with highly creative people and give them the foundation to shine and deliver some of the most important restaurants of the modern era.

https://au.linkedin.com/in/david-mackintosh-86171448

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After working for trailblazers such as Neil Perry, Kylie Kwong and Tetsuya Wakuda, renowned chef and restaurateur Dave Campbell (Shellharbour Club) discovered a greater connection to produce and a yearning to be closer to the source. But after running an all-day eatery that was ahead of its time, he realised it was hard to foster deep connections with producers while working in the centre of Sydney. It led to a move to the south coast of New South Wales, where he not only created to successful regional restaurants but forged incredible connections with producers, and even started growing his own food too. Now he’s taking his ethos to a club and re-inventing our perceptions of what it means to dine in a club down under.

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When she was about to embark on an engineering degree in Barcelona, Olivia Serrano (Lola Dining, Ballina) fell into a conversation with a friend who was beginning a commercial cookery class. Blown away that you could cook professionally and get paid for it, she changed course and left her engineering aspirations behind her. Sparked by a fascination with the many cuisines of Asia and opportunities to work in Australia, she boarded a plane and found herself immersed in the rich and diverse culinary playground of Sydney. And after plying her trade in some of Sydney’s best restaurants, she joined forces with her partner in northern New South Wales to open their very own restaurant that reaches deep into their heritage but explores the produce of the local area too.

https://www.loladining.com.au

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What if you farmed as much for beauty, joy and creativity as sustenance? Simone Jelley runs Pretty Produce, an edible flower grower in Queensland, supplying chefs and restaurants, and making value-added products that she offers direct to consumer. It's an endless journey of discovery, working with plants that aren't always appreciated for their edibility, that are strictly seasonal and extremely perishable.

https://www.prettyproduce.com.au

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Growing up as an Australian with Egyptian heritage Paul Farag (Nour, Aalia) always avoided the food of his heritage and family in a professional context. A chef with an innate desire to dig beneath the surface and uncover the finer details in technique, he explored nose-to-tail cooking at The Four in Hand, took a deep dive into charcuterie at Monopole and a plumbed the depths of a whole new perspective on seafood at the fish butchery. But it was all leading to his star role, first at Nour where he reached into the Middle Eastern pantries of his ancestors, and now at soon to be opened Aalia, where his research has led to the discovery of ingredients, combinations and techniques with a long history – but rarely considered a staple of the region.

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

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While working as a chef, Amy Hamilton (Liberté, Albany) stopped into Albany on the far tip of south coast of Western Australia for what she thought was a quick visit. But realising its beauty and keen to find a greater connection she rolled the dice and took a chance to get skin in the game and build a restaurant of her own in a small regional town. Seven years on she’s created one of Australia’s most celebrated and unique regional restaurants.

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

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New Zealand is a 90% net exporter of it’s seafood, reknown world wide for the quality not only of what is caught and grown but also of the fisher folk. One such fisherman export is Mark Urwin of Vancouver Fishmongers 46 South – hear his Fish Tale………

http://www.46south.ca

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