With more than 15 years of experience in kitchens across Tasmania, London and beyond, Lilly Trewartha is an accomplished chef and passionate advocate for small-scale farmers and diverse food cultures. Raised in southern Tasmania, a region celebrated for its exceptional produce, Lilly developed a deep love for fresh, locally sourced ingredients – an ethos that continues to define her cooking philosophy.

Jo Barrett, named The Age Good Food Guide’s 2024 Chef of the Year, is a trailblazer in sustainable Australian cuisine, with a career spanning nearly two decades. Her culinary philosophy centres around the belief that cooking and eating well should bring us closer to where our food comes from – a philosophy that has shaped every step of her career.

Max Veenhuyzen is a food, drink and travel journalist and photographer living on Whadjuk Nyoongar country in Perth, Western Australia. He has been writing about and photographing the good things in life for two decades, and regularly contributes to key Australian publications including Gourmet Traveller, Good Food and Broadsheet.