Kitchen Therapy with Glenn and Tobie

Shane Delia is best known as the director of the Delia Group Restaurants, Maha, Maha East, Maha Bar, Layla and Biggie Smalls. More recently the founder of food delivery marketplace Providoor. His larger than life personality and enthusiasm for food and Australian culture is best captured in his acclaimed television program, Spice Journey. Shane’s energy and creativity continues to engage his customers through his signature brand of Middle Eastern inspired cuisine. He is also an author, charity and brand ambassador for Mercedes-Benz Australia, Western Bulldogs, Melbourne City FC and Host Plus. This is one episode that will leave you fired up!

Originally hailing from Yorkshire in northern England, Matt Wilkinson is a chef, author and passionate advocate for ethical farming. He loves nothing more than getting his hands dirty gardening, camping and fishing and has never been one to say no to a dirty martini. Matt is the author of three cookbooks and a regular contributor to Delicious Magazine. He is the owner of The Pie Shop in Melbourne’s East Brunswick and founder of Pope Joan. Currently Culinary Captain at Montalto Vineyard in Red Hill on the Mornington Peninsula and creative director of ‘Made from Gin’ at the award-winning Four Pillars Gin. Join Glenn and Tobie for another great episode of Kitchen Therapy.

In 2014 Melbourne chef and restaurant owner, Johnny Di Francesco, won the title of World Pizza Champion at the World Pizza Championship held in Parma, Italy. Battling it out against 600 competitors from 35 countries around the world his margherita pizza was simply ‘perfect’. Johnny’s passion and dedication to his craft, combined with a tonne of hard work has grown the Gradi Group from the original restaurant in Brunswick, Melbourne to include restaurants across Victoria, Adelaide, Kuwait, New Zealand, Texas and aboard P&O’s Pacific Explorer Cruise Ship. Johnny is a regular on Australian television, featuring on multiple morning shows, MasterChef Australia and on The Mentor. When he’s not judging pizza overseas, Johnny can be found working the pizza ovens at his restaurants, holding masterclasses and expanding his business. This is an epic story from an impressive chef – hope you enjoy the conversation….

Daniel Galmiche was enthralled with cooking from an early age. Born in Lure in the Comte region of Eastern France, he grew up eating produce from his grandparents farm and game hunted by his father. His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux. While at Knockinaam Lodge in Scotland in 1990, Daniel was awarded Master Chef of the Year and gained his first Michelin star. He was also awarded a Michelin Star at Harvey’s in Bristol, retaining it at L’Ortolan and again at the magnificent Cliveden House in Berkshire. An author, TV personality, consultant and guest chef Daniel still loves to cook every day. He is a passionate teacher with a wealth of knowledge to share on this week’s episode of Kitchen Therapy. (Note - apologies on the crappy audio - but the content is awesome!)

Darren Robertson is a chef, author and co-owner of Three Blue Ducks restaurant group. Commencing his trade in the UK under Michelin starred chef Mark Raffan, he then moved to Australia to work for Tetsuya for 8 years. He is one of the founding members of the Taste of Young Sydney (TOYS), which celebrated collaboration and experimentation in the kitchen. Darren writes for Delicious, has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. When he is not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his family. Join Glenn and Tobie on Kitchen Therapy for a great conversation with an all-round brilliant guy!

Guy Grossi is a devoted chef and restaurateur. He is the owner of Grossi Restaurants including Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar and Arlechin
Wine Bar. Recognised as one of the country's leading authorities on Italian food, he has been a sought after to train and mentor within the industry and evoke thinking around the future of food and hospitality. His passions lie within his cooking and sourcing pure ingredients prepared with integrity. Guy is driven to share his knowledge and experiences through his bestselling books, Love Italy, Recipes from My Mother's Kitchen, My Italian Heart, Secrets and Recipes and Cellar Bar. Join Glenn and Tobie on another insightful episode of Kitchen Therapy.

Gary Mehigan trained in London at the Connaught Hotel under Michel Bourdan and Hyde Park Intercontinental under Peter Kromberg. These Michelin starred chefs strongly influenced his cooking foundations. Landing in Melbourne he made his mark in a number of kitchens include the Sofitel prior to launching the highly successful Fenix Restaurant and Events, followed by the Boathouse. From early TV appearances on Good Morning Australia, Gary’s media career includes some of Australia’s highest rating series and have been aired in over 110 countries. His passion and knowledge have engaged a global audience and inspired a new generation of young cooks.

Heading from regional NSW to Sydney at the age of 15 to commence his pastry apprenticeship proved to be an excellent move for Adriano. The ‘Sweet Assassin’ was immediately hooked and thrived on the opportunity to serve his own creations. He has worked with some of Sydney’s top restaurants and in France with pâtissier masters Ramon Morato and Pierre Herme. His media career includes a self-titled documentary on SBS, multiple appearances on MasterChef Australia, ‘Just Desserts’ on channel 7 and Netflix hit ‘Sugar Rush’. Adriano draws inspiration from a multitude of sources and is billed as ‘Australia’s answer to Willy Wonka’. If you have a sweet tooth – then this is the episode for you!

Originally hailing from New Zealand’s North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese spent 5 years alongside Peter Gilmore, heading the team at Quay. She headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends. Countryside beckoned over the city and having already established strong ties with Tasmania she made the sea change in 2017 to lead the kitchen at Franklin. Today Analiese might be found diving for urchin, crafting produce driven menus or hanging out with her geese.

Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Philip Howard at the 2 Michelin Star ‘The Square’ as well as representing Australia at the prestigious Bocuse d’Or. At Scott’s restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.