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Three Questions: Virginia Chef J Frank

J Frank is a gentle and thoughtful culinary maestro who seemed to have all the patience in the world as I picked his brains about a cuisi...

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Tina Brand

Three Questions: Gunjan Aylawadi chef/owner of Flyover Fritterie

Born in India, Gunjan Aylawadi trained as a computer science engineer. After getting hitched in 2010, she moved with her husband to the ...

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Tina Brand

Three Questions:The Casing Boutique director, Nicholas van der Wel

The Casing Boutique is the Australian outpost of a family owned animal intestines company established in New Zealand in 1999. From here, ...

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Tina Brand

Three Questions: Los Angeles community culinary educator, Chris Mason

Chris Mason is an Aussie, settled for many years in Los Angeles. She forged a career in television production, working for David Letterm...

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Tina Brand

Three Questions: Jimmy Liks and Mrs. Liks co-owner Kirsty Maloney

I know people who cannot survive a weekend without a fix of Jimmy Liks from the markets (Don't worry, you know who you are, but I'm not n...

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Tina Brand

Three Questions: California chef and baker Jennifer Garcia Barrs

Jennifer and I bonded over food in Toronto more than ten years ago. This warm and bright woman could cook like a fiend: always fresh and ...

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Tina Brand

Three Questions: morning chat with chef Matt Moran

Matt Moran is amongst Australia's most recognizable chefs, but his media savvy is only outdone by a string of top notch eating establishm...

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Tina Brand

Three Questions: acclaimed Sydney chef and food crusader Kylie Kwong

After she closed her restaurant Billy Kwong last year, chef/owner Kylie Kwong leapt into community leadership and support roles. Already w...

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Tina Brand

Three Questions: Aussie expat chef Shane Osborn

Frequently described as one of Australia's best cooking exports is the thoroughly likeable Shane Osborn. Following Michelin star success...

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Tina Brand

Three Questions: Sydney Four Seasons chef April Shen

The chic Mode Bar and Kitchen at the Four Seasons Hotel right on Circular Quay's doorstep doesn't mess with mediocre. Chef April Shen's f...

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Tina Brand

Three Questions: The Hopper Pan's Sri Lankan market-stall chefs, Gail and Tasha

Before the time of Covid19 when we walked freely on this earth, shopping at the farmer's markets was a highlight of my week. I consider m...

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Tina Brand

Three Questions: Cho Cho San, Apollo and Longrain restaurateur, Sam Christie

For a restaurateur with a string of popular restaurants in Melbourne, Sydney and Tokyo, you'd think Sam Christie would be a) older and b)...

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Tina Brand

Three Questions: Prickle Hill Produce's James Duffell

Returning to the family farm in Coleambally, after a career in the hospitality industry, James is the cheery face of Prickle Hill Produce...

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Tina Brand

Three Questions: chef Mark Best

Mark Best, is one of Australia's most creative and skillful chefs, enjoying an expansive career worldwide. With hatted restaurants, inter...

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Tina Brand

Three Questions: chef Hun Loong

Hun Loong holds the awe inspiring position of head chef at Mr. Wong. The babyfaced maestro is down-to-earth, ready with a laugh and produ...

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Tina Brand

Three Questions: chef Mitch Orr

Mitch Orr came to my attention when five years ago I accidentally stumbled upon his fabulous, smart and quirky restaurant ACME which he'd...

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Tina Brand

Three Questions: chef Junda Khoo

I've been keeping in touch with friends in hospitality, worried about how they are keeping afloat in these difficult times. It must be di...

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Tina Brand

Three Questions: Tina Gomes Brand

(1) Secret naughty food obsession? Pork crackling (2) What was a memorable thing you ate most recently ? A ‘traditional style’ hot cross ...

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