Tom Walton, The Bucket List head chef

At the table with: Tom Walton

Tom Walton is responsible for one of Bondi Beach’s most popular menus. As head chef at The Bucket List, Walton’s menu is centred around locally sourced produces that rings strong to his own interest in health and wellbeing. Before Walton joined The Bucket List, he trained alongside Damien Pignolet for six years at Bistro Moncur where he eventually became head chef. He also appeared regularly … Continue reading At the table with: Tom Walton

At the table with: Richard Ptacnik

At the table with: Richard Ptacnik

Executive chef of Sydney’s Otto Ristorante Richard Ptacnik draws on the roots of Italian classics when he is cooking modern Italian in the kitchen. He draws on his skills from having worked in some great kitchens in Berlin, Switzerland, and his home city, Prague. He originally joined Otto in 2003 as a sous chef, and assumed the role of head chef in late 2009. Who … Continue reading At the table with: Richard Ptacnik

At the table with: Andy Allen

Before winning the fourth season of Channel 10’s MasterChef, Andy Allen was an electrician. But following his gut and applying for the show and since him led into the kitchen of Sydney’s Three Blue Ducks. Allen also has his own YouTube show, Andy Allen Cooks, which has just kickstarted a how-to cooking series. Who is your inspiration? I get inspiration from a lot of different … Continue reading At the table with: Andy Allen

In search for more: Zach Tan heads back to his roots

When Devon Café opened two years ago in Surry Hills, critics at the time raved the all-day menu was serving up one of the most luxurious breakfasts: The ultimate toastie. The winter-only dish was made up of fresh black truffle generously shaved over soft fried eggs, grilled mushroom, fontina cheese, and sourdough toast. At that time, it also marked one of the proudest moments for … Continue reading In search for more: Zach Tan heads back to his roots

Cruising along: Lyly Nguyen’s ride into the kitchen

Pulled up on the grounds of Joynton Park in Sydney’s Zetland is Yang’s Malaysian Food Truck serving up traditional hawker food. On one side of the truck, orders are being taken, while the other side is where chef Lyly Nguyen, together with owner and chef Alex Wong are dishing out boiling hot laksa, Indo mee goreng, as well as their take on Hainanese chicken. “Working in … Continue reading Cruising along: Lyly Nguyen’s ride into the kitchen