Danielle Alvarez is one of Australia’s most celebrated chefs with a passion for farm-to-table cooking. Born into a food-loving Cuban-American family, Danielle first learned about cooking from her mother and grandmother, before choosing to pursue a professional career in the food industry. A move to California opened her eyes to the bounty and vast world of fresh produce, and she spent four years developing her cooking skills at the legendary Chez Panisse in Berkeley, a time that she credits as the most formative in her career.
Danielle was the creative visionary behind Fred’s in Paddington, which was designed around her style of cooking and produce-driven ethos. Upon opening in 2016 she and the restaurant immediately won multiple accolades and Fred’s quickly became one of the most beloved restaurants in the country.
Danielle is the author of ‘Always Add Lemon’, and is a regular columnist for the Sydney Morning Herald Good Weekend Magazine in Australia. She is also the co-host with Adam Liaw of the The Good Food Kitchen television series.
In May 2022, after six years at Fred’s, Danielle finished up running the restaurants to work on her second cookbook, due out in November 2023, as well as culinary projects that are aligned to her values.
A second-generation restaurateur, Palisa Anderson has had a lifelong fascination with food, ingredients and the people behind them. This curiosity led her to work and travel for 10 years, living in Hong Kong, London, New York and Tokyo, before returning to Sydney and rejoining the family business, Chat Thai. Today, Palisa splits her time between overseeing five restaurants in Sydney and running her organic farm, Boon Luck Farm, in Byron Bay. Through her work across the farm and family restaurants, Palisa has become a shining light in cultivating community around food and produce in Australia.
Born and bred in Tasmania, Craig Will has carved out a solid reputation in the industry over the years. Following an early introduction to baking and preserving produce from the family garden, he is now the Executive Chef and Co-Owner of one of Tasmania’s finest restaurants, Stillwater. Craig has a deep appreciation for local produce and is passionate about sharing honest, delicious food with his guests.
Lilly Trewartha has spent the last 12 years immersed in her career as a chef, driven by a curiosity of the diversity of global food cultures and experiences. She spent time working in cult Tasmanian restaurants including Garagistes, Franklin and Dier Makr aswell as many contemporary restaurants across Europe and London.
Lilly was lucky enough to grow up in Southern Tasmania, a region now widely celebrated for its incredible produce and a lifestyle built around appreciating the bounty of nature. Growing up around this abundance instilled a deep love of food and an appreciation for fresh, locally grown produce that from an early age, shaped her values around cooking.
These foundations sing through Lilly’s approach to food and cooking today and drawing on the wealth of her experiences from across the globe and unique local knowledge, she currently runs her own pop up Izakaya Temporary and works as a freelance chef, seeking to create exceptional one off events.
When Mike Bennie isn’t wandering vineyards on the four corners of the globe, he is a freelance wine and drinks writer, journalist and presenter. Along with being the wine/drinks editor for Australia’s leading food magazine delicious., and Editor-At-Large and contributor/writer to Australia’s most interactive wine commentary website WineFront.com.au, his work is found in Gourmet Traveller Wine Magazine, Broadsheet online and a variety of international publications. Mike is part of the team of critics that make up the esteemed James Halliday Wine Companion Guide, and is a co-founder and partner in the landmark P&V Wine + Liquor Merchants, a store and education space devoted to artisan fermented, brewed and distilled products.
Mike is also drinks director of the highly-respected WA Good Food Guide, a proud co-founder and co-director of the now retired artisan and sustainability-focused Rootstock Sydney food and wine festival, and the current Chair of the Australian Organic Wine Awards. Oh, he also makes a bit of wine in Tasmania.
He is prolific with his wine and drinks work, is a regular presenter at festivals, corporate and industry events, and between travels to exotic vineyards around the world, enjoys long walks on the beach with a bottle of wine (or mezcal) in his hand.
Sabina Newton won the hearts of many Australians as she represented Tasmania in the Top 24 in the 2021 Masterchef kitchen.
Sabina is passionate about local produce and wants to to encourage everyone to cook simply at home with fresh, seasonal ingredients.
Sabina now works as a private, freelance cook in Hobart.
Stillwater Restaurant Sommelier and Co-Owner James Welsh is a highly regarded voice in the wine scene.
Responsible for Stillwater Restaurant’s award-winning wine list, James’ deep passion for wine and local winemakers has seen him judge multiple wine shows, awards and festivals.