Stephanie Alexander  OAM

Stephanie Alexander is a well known former restaurateur, food writer and champion of the quality and diversity of Australian food. Stephanie was the owner-chef of the award winning Stephanie's Restaurant in the Melbourne suburb of Hawthorn from 1976-1997. A champion of the small producer, she established a new understanding of personal style in her restaurant and went on to write a number of books including the well known and best selling The Cooks Companion. Her thirteenth book The Kitchen Garden Companion was published in late 2009, reflecting her current interest in promoting the importance of fresh, seasonal food in our lives.

Daniel Alps

After running his own restaurant for 15 years Daniel now owns Alps & Amici in Launceston, Tasmania. It is an independent foodstore and kitchen that focuses on supplying customers with local produce, providing them with a selection of amazing meats, seafood, cheeses and restaurant-quality take home meals. Daniel also educates customers through cooking schools and arms them with the knowledge and confidence to use products from the store in their own homes. Of course the store also stocks all the kinds of products you’ve come to expect in the delicious awards! .

Richard Angove

Richard is the current winemaker for the Angove family dynasty of winemakers. In 2011, Angove, renowned as one of Australia's largest privately owned wineries celebrated 100 years of winemaking at Renmark, South Australia. Their wines are highly regarded around the world.

Allister Ashmead

The Ashmead family run and operate the higly succesful Elderton winery in the heart of the Barossa Valley. Many medal-winning wines have been produced and in 2011 Elderton celebrated its 30th vintage.

Shane Bailey

Executive chef for berardo's restaurant & bar. Shane is one of the Queensland State judges for the delicious. Produce Awards.  Shane's passion for fresh seafood and local produce feature on his menus.

Brendon Barker

Brendon is the Executive chef of the highly regarded and popular Embassy XO Sunshine Beach. His Asian cuisine is well suited to the produce of Noosa.

John Barthelmess

Johnathan's insatiable interest and passion for food stems from a family heritage rich in gastronomic pursuits. His enthusiasm for Mediterranean food was greatly influenced by his mentors Steve Manfredi and Janni Kyritsis.

His respect for traditional cooking, appreciation of modern techniques and zeal for fresh produce places him amongst the most exciting chefs in Australia today. His new restaurant, The Apollo,  in Sydney's Potts Point brings his career to its anticipated next level.

Ben Batterbury

Executive Chef, Benjamin Batterbury from the luxurious Rees Hotel in Queenstown, New Zealand is a rising star across the Tasman and recent Premier Award winner in the Taste of New Zealand Awards.  His craftmanship and passionate dedication for using fresh, local ingredients have piqued the palates of many discerning international media like the Huffington Post to the Beard Foundation, described by Time magazine as the home of the "Oscars of the Food World".  Batterbury now calls the 'Central Otago culinary hub' home - where he can indulge in his love of seasonal, artisan produce with a unique terroir producing quality wines and specialist, world-class cheeses.

Maggie Beer

Maggie's career spans farming, food production, exporting, food writing and television presenting. Maggie has published seven cook books, with an eighth in the making. Her appearance in the popular ABC series, The Cook & The Chef, cemented Maggie's place as one of Australia's most well known food personalities. In January 2010, Maggie was named Senior Australian of the Year at a special Australia Day ceremony. Maggie believes wholeheartedly in the importance of a good food life, and hopes to encourage everyone to enjoy quality, seasonal cooking every day.

Mike Bennie

A freelance wine writer and journalist, Mike is the new wine and drinks columnist for delicious. magazine and contributes to many other magazines and publications. Mike is also an active wine judge and prolific online wine media personality.

Mark Best

Chef and Owner of Marque Restaurant, Surry Hills, NSW, Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverence and his eternal dissatisfaction (as he calls it himself) are the vitamins for his spectacular personal development. A winner of the 2010 San Pellegrino & Restaurant Magazine UK Top 50 "Break Through" Award.

Graeme Blundell

Actor, director producer and writer Graeme Blundell has been associated with many pivotel movements in Australian theatre, film and television. He is also an award winning director of commercials and a prolific journalist, now the Television writer for The Australian newspaper.

He is also an avid and professional traveller and foodie.

Martin Boetz

Executive chef of Sydney and Melbourne’s sensational Longrain restaurants, Martin has redefined Thai cooking in Australia. He has become the best in his genre with his culinary genius.

Glenn Bowman

Executive chef of Noosa's multi- award winning Ricky's River Bar + Restaurant. Glenn is a master of Mediterranean cuisine.

Kate Bracks

Born and raised in Sydney, Kate has always tried to live life to the full. Shortly after the birth of her second child Kate and her husband moved to Orange where her third child was born. Orange opened up a whole new world of food and Kate revelled in this, taking every opportunity to cook with local produce.

In September 2010 Kate applied for Season Three of  MasterChef and was crowned with the title on 7th August. Kate is taking on public speaking engagements, cooking demonstrations and appearances and is currently working on her first cookbook. The book will reflect the "Dessert Queen" title she was given on MasterChef and plans to include both basic and creative recipes which will statisfy any sweet tooth.

Aaron Brasher

Aaron is Regional Director, Australia and Emerging Markets at Wine Australia. Wine Australia is an Australian Government statuatory authority providing strategic support to our four billion dollar wine industry.

Kurt Brill

Owner of Oenotria Vintners, SA. Oenotria Vinters sources fruit from regions that defines the characteristics that the varietal is renowned for. Made in tiny quantities, these wines are handcrafted with the utmost attention to detail. Kurt is delighted that results so far have achieved awards at major wine shows across Australia.

Elena and Zar Brooks

Dandelion Vineyards is a combination of old vineyards, a young winemaker and a couple of mates to help out in between that results in some highly acclaimed wines from the Barossa.

Simon Bryant

Simon Bryant is a face well known to Australia as he and food icon Maggie Beer are beamed into thousands of lounge rooms and kitchens via the ABC program The Cook & the Chef. Simon passionately believes in ethical food issues, including paying fair prices to producers for ethically produced food, using local seasonal food with less environmental impact, the use of Australian native foods, and the ethical treatment of animals in the food chain.

A keen organic gardener, Simon also devotes much time and energy into educating Australians of the benefits of growing and eating their own food and the rewards it brings in terms of health ad general well being.

Sergio Carlei

Sergio Carlei makes wine from the heart and in a short time this passion has moved him from the family garage to a fully fledged professional operation producing over 10,000 cases of wine per year from his winery at Upper Beaconsfield, Victoria. His wines are released under two labels, Carlei Estate & Carlei Green Vineyards.

Ed Carr

Ed is House of Arras winemaker and is Australia's most awarded sparkling wine maker. He truly believes Tasmania can produce sparkling wine equal to the World's best.

Sam Christie

In 1999 Sam Christie joined forces with Martin Boetz to open Longrain Restaurant & Bar in Sydney’s Surry Hills and together they opened Longrain Melbourne. Recently Shortgrain Sydney has been added to the portfolio.

Sam has recently collaborated with old family friend and business partner Jonathan Barthelmess to open The Apollo in Sydney's Potts Point.

Scott Collett

Scott is one of the award-winning winemakers of the Collett family -owned Woodstock Estate winery. Their wines capture the essence of their regional home of McLaren Vale and they strive for absoloute quality. The portfolio includes a range of fresh arromatic whites, oppulent yet finely structured reds and finally an eclectic little selection of after dinner wines.

Gorgi Coglhan

With a background in news, current affairs, travel, entertainment, science, education and professional singing, Gorgi is one of the most well rounded and experienced media personalities in Australia and co hosts The Circle on Network Ten.

Gareth Collins

With over 25 years experience working alongside chefs such as Jamie Oliver and Ben O'Donoghue, Chef de Cuisine Gareth brings a wealth of expertise and passion for fresh produce to Hyatt Regency Coolum's signature restaurant, Eliza's. His established and initimate knowledge of local seasonal ingredients results in creative, well crafted dishes packed with robust, yet distinct flavours.

Tobi Cornwell

The brand manager for delicious. and MasterChef Magazine, with 10 years in the food media industry, knows she's onto a good thing, working with the most talented food and wine people in the country and supporting our best local producers.

Darren Cosgrove

After working for nearly 19 years with Yalumba, five of which were spent recently in the US, Darren maintains a passion and commitment for all things wine and food.

Brian Crisp

Brian Crisp is the national Travel Editor for News Limited. He edits the Escape sections in all News Ltd Sunday papers as well as the company website, escape.com.au.

Brian has been a journalist for more than 30 years. My food credentials? As my mother always says"He loves his food".

Ian Curley

Executive Chef of The European Group venues, Ian Curley must be one of the busiest Chef's in Melbourne. With three venues, three kitchens and multiple menus to oversee, his work is never done! Ian is also very willing to give time and knowledge to young chefs and his kitchens always welcomes work experience students.

Paul Dahlenburg

Bailey's of Glenrowan, central Victoria, is a quality winery specialising in fine red wines and luscious fortifieds. Established in 1870 Bailey's has taken the best of old vineyard wine making techniques and combined them with modern winemaking skills. Paul is winemaker and in Management.

Mike De Iuliis

Established in 1990, De Iuliis Wines is recognised as one of Australia's leading boutique wineries. Winemaker Mike, is one of Hunter Valley's new generation of winemakers producing some of the region's best and most awarded wines.

Tony Devitt

Ashbrook Estate was purchased in 1975 by the Devitt family and is one of the pioneer wineries of the Margaret River region, completing its 33rd vintage in 2011. The winemaking philosophy of the Devitt family is to produce white table wines that best display the characteristics of the individual varieties used. In the red wine making the 'Bordeaux' varieties are blended to produce a fine, complex and long living style, while the Shiraz matured in french oak aims to show the richness and spiciness of the variety.

Fiona Donnelly

Fiona Donnelly is Queensland Taste editor at The Courier- Mail and co-editor of The Courier-Mail Food and Wine Guide.

Stephen Downes

Stephen is Australia's longest - serving restaurant critic and presently is reviewer for Melbourne's Herald Sun.  His book Advanced Australia Fare, the history of Australia's cooking and restaurants, has won world wide acclaim.

Peter Dredge

Peter is winemaker/ manager for Bay of Fires winery. He is a dedicated advocate of the cool climate wines of Tasmania with a particular passion for crafting delicate Rieslings and Pinot Noir varietels. This has resulted in some very special wines.

Rebecca Duffy

Rebecca is winemaker for Holm Oak vineyards established in 1983 in the Tamar Valley, Tasmania. This boutique winery grows, makes and bottles their own wine on site.As a result of this individual attention, each varietel has its own personality with some spectacular results.

Martin Duncan

Matin Duncan, Freestyle Tout, Brisbane is also the owner of Freestyle Escape which offers luxury accommodation & an outdoor cooking school set amongst orchards in the Blackall Range. The school offers a stellar line up of local & interstate chefs.

Greg Duncan Powell

Wine and drinks editor for MasterChef Magazine, Greg has been writing books and magazine features on wine for almost half his life.

Rhys Eather

Owned by brothers Rhys and Garth Eather, Meerea Park wines are handcrafted using fruit grown from some of the Hunter Valley's oldest and best vineyard sites. Winemaker Rhys, has gained international winemaking experience in France and Italy.

John Edwards

John Edwards searched for two years for land with the aspect and soils he wanted for his vineyard. When he walked through the old farmgate on Ravenswood Lane, he realised his dream. from the very first wines produced under the Ravenswood Lane label in 1996 John's belief in the terroir was rewarded with exceptional wines.

Teage Ezard

Teage Ezard is recognised as one of the country's leading Chef/Restauranteurs whose trademark contemporary food is championed in his Melbourne establishments, ezard and Gingerboy. Most recently Teage has expanded to Sydney to open Black by Ezard as part of The Star's multi-million dollar redevelopment.

David Fagan

David is Chief Executive Officer of News Ltd. Queensland.                                                            

Annette Fear

Annette joined the Spirit House as their first Head Chef in 1995 where she created Thai inspired food style that set a new standard. She now inspires others teaching in their cooking school.

Sally Feldman

When MasterChef Magazine's managing editor isn't balancing budgets, proofreading or writing copy, she likes nothing more than acting as official food taster for food director Sophia Young.

Jane Ferrari

Jane is a crusader for Yalumba and spreads the gospel on the heavenly blend of the elements that make up Yalumba and the Barossa. She is a trained winemaker, a born story teller, an olive oil producer and a custodian of a treasured gum- studded block of Barossa land.

Luke Fitzpatrick

Luke is chief winemaker and CEO of Clovely Estate. It is a leading Queensland winery in the South Burnett region producing highly acclaimed premium estate-grown and alternate varietals generous in quality, flavour and occasion.

Ryan Fitzpatrick

Head chef at Berardo's Bistro on the Beach, Ryan is passionate about the fresh local produce of Noosa.

Andrew Fleming

Andrew is winemaker for Coldstream Hills making Pinot Noir and Chardonnay his main focus. Since its first vintage in 1985 Coldstream Hills Victoria has become one of Australia's leading small wineries and produced multiple medal-winning wines.

Nikki Fogden- Moore

Born in NZ, Nikki combined a background in sports nutrition with a degree in  marketing. In 2004 Nikki established the first of her two companies - Life's a Gym followed in 2006 with Project Pro Extreme - a bespoke athlete management agency for extreme sports.

Nikki's goal is to show how healthy food and excercise is a way of life, seamlessly integrated into day to day work and home. Creating personalised programs for lasting results, with everything we do based on the three pillars INSPIRE-INSTRUCT-IMPROVE.

Peter Forrestal

Peter is a Perth based freelance writer who is a columnist for the local Sunday Times and author of the annual wine guide, Quaff. he contributes to national and international publications.

Margie Fraser

Margie has been restaurant reviewer for The Courier-Mail taste.com.au since 2010 and is also Brisbane Editor of Vogue Living. Her depth and knowledge of food is just part of her inherent talent for style

Jana Frawley

It is Jana's mission to elevate the tastebuds of Australians, to teach them how and what to cook, where to eat and what to order. She is devoted to eating in, eating out and eating well.

Scott Freund

Executive Chef at Sheraton Noosa Resort & Spa, Scott supports local produce and suppliers in the busy day to day food and beverage operations of Noosa's 5 star Resort.

Craig Galea

Craig Galea has been in the industry 16 years, starting his career in Noosa and then deciding to travel extensively. He has returned and opened Pitchfork Restaurant in Peregian Beach with partner Kim Galea.

Lucio Galletto OAM

Lucio Galletto OAM comes from a Ligurian family of restaurateurs. Since opening Lucio's in Paddington in 1983 he has continued the splendid family tradition of exceptional hospitality. His love of fine art is legendary. "The combination of great food, great service and great art on the walls is, one of the best dining experiences you can imagine." A passionate author, his 4th book, The Art of Pasta was published in October 2011. Lucio is a founding member and President of CIRA.

Ken Gargett

Ken is a wine writer for The Courier- Mail, as well as a number of other publications. He is also author of the 2008 edition of Don't Buy Wine Without Me.

Gordon Gebbie

Gordon is an oenologist, winemaker, wine judge, cellar master and the commercial director of the wineries at Yering Station in the Yarra Valley and Xanadu in Margaret River.

Danielle Gjestland

Owner and manager of Wasabi Restaurant & Bar since its opening 8 years ago, Danielle was 2009's Young Restaurateur of the Year. Bi-annual trips to Tokyo keeps her multi-award winning restaurant at the forefront of contemporary Japanese cuisine.

Julie Goodwin

Mum, wife, cook, singer and public speaker, Julie Goodwin is the epitome of a busy Australian mum and life changed in July 2009 when Julie won the first ever Masterchef.

Julie's first book, "Our Family Table" was published in 2010 and went immediately to Number 1 where it stayed for 10 weeks. Julie has a further 2 book deal with Random House, with book 2 due to publish for Christmas 2011. A dream come true Julie has been a regular columnist for the Australian Women's Weekly since September 2009 and resident cook on the Today show for Channel 9.

Anthony Harper

Considered to have one of Queensland’s definitive wine palates, Tony has been a wine judge at national and regional shows since 1992.

John Hart

John is Chief Executive Officer of Restaurant & Catering Australia. He champions the rights of anyone related to the food and hospitality industry.

Liz Heidenreich

Liz joined Sevenhills Cellars for the 2006 vintage and made her mark with the 2006 Riesling winning the gold medal and JB MacMahon Trophy for the best wine under $20.00 at the Royal Adelaide Wine show.

A naturally instinctive winemaker, she places a high value on working with quality fruit and attention to detail as key requirements for creating outstanding wine. Prior to joining Sevenhill as its first female winemaker, Liz undertook vintages at Wirra Wirra in McLaren Vale and at Sir Cliff Richard's estate in Portugal.

Fergus Henderson

Born in London, 1963, Fergus attended King Alfred's School and went on to train as an architect. It was during this period that he started cooking seriously. Whilst studying at the Architectural Association, he took a job at Smiths Restaurant, in Covent Garden and thus began his career as a Chef.

Fergus received an MBE in 2005 for his services to gastronomy. As well as running both St John and St John Bread & Wine in Spitalfields, in April 2011 he opened the doors to his first hotel, St John, in London's Soho.

Author of the highly acclaimed "Nose to Tail Eating -A kind of British Cooking" - Fergus has written several cookbooks and won numerous prestigious awards.

Matthew Holt

Matthew is Executive Chef at the popular Cafe Le Monde - a Hasting Street Icon. He maintains the casual but sophisticated style of Noosa food.

Daniel Hong

Head Chef of three successful Merivale Restaurants at the age of 28 Dan has truly captured the attention of Sydney's foodies and cemented Dan Hong's reputation as one of Sydney's fastest rising talents.

Starting his career in the kitchen of his family's Vietnamese restaurant chain Dan quickly developed his skills at an elite list of Sydney Restaurants. In October 2010 Dan joined forces with Jowett Yu as joint Head Chefs to create an innovative menu for the Merivale venture Ms G's.

He has appeared on Channel 7's Iron Chef and in April 2011 after a research trip in Mexico he opened Merviale's first Mexican cantina, El Loco in Surry Hills.

Hajime Horiguchi

Hajime was born in Kyoto, Japan where he dedicated much of his life to food. After three years as sous chef he now leads the young creative team at Wasabi, Noosa who create quality, seasonal Japanese food.

David Hook

Bitten by the grape at a young age, Hooky transformed his NSW family grazing property into a vineyard and winery, David Hook Wines, to produce quality Semillon and Shiraz as well as Italian varieties, Pinot Grigio and Barbera.

Garry & Julie Hounsell

The Hounsells own the Yarra Valley’s hugely successful Toolangi Vineyards, which produces some superb wines and was named Best New Producer in The 2006 Penguin Good Australian Wine Guide.

Darren Jahn

Darren is the Oatley family's communication and education manager and is a past president and life member of the leading industry body, Wine Communicators of Australia.

Blue Angel

Daniel Jarrett

Daniel has recently made a great impact as the new Head Chef of Spicers Tamarind Retreat.After 12 years of experience he has a lot to offer this exclusive resort. 

Mark Jensen

As the Head Chef at Sydney's Red Lantern restaurant, Mark Jensen is dedicated to producing authentic Vietnamese food. He is also passionate about creating simple recipes that take sustainability into consideration.

Lee Jeynes

Welsh born and trained, Lee has spent the last 20 years homing his skills. Lee is the head Chef at the RACV Restaurant Arcuri, Noosa. Combining flavours of Europe with the classic tastes of contemporary Australia cuisine, Lee creates impressive and diverse menus.

Michael Jenkins

Michael has recently taken on the position of Executive Chef at View on Little Hastings Street, the restaurant at the 5 star Outrigger Resort& Spa Little Hastings Street. He is looking forward to using his extensive experience to utilise the best of the local produce.

Trudi Jenkins

Trudi is Editor-in-chief of delicious., Australia‘s highest selling glossy food magazine, and prestige food magazine, MasterChef Magazine.

Philip Johnson

Chef/owner of e’cco bistro, Philip is renowned for his flare for elegant simplicity. He is author of numerous cookbooks. He is a National Judge for the delicious. Produce Awards.

James Kellie

Harewood Estate winery and vineyards are deep in the Great Southern wine growing region of Western Australia. This area provides unmatched versatility in climate and terroir to provide multiple award-winning varietels.

Tony Kelly

Tony is Executive Chef at Stokehouse Queensland. He is highly regarded and particularly well known on the Sunshine Coast where he was chef/owner of the acclaimed The Wine Bar Restaurant.

Peter Kuruvita

Born in London a range of rich cultures inspired Peter; his childhood memories are filled with the collaborative influences of his Austrian mother and Sri Lankan father. Growing up in Sri Lanka he was inspired by his grandmother creating meals from Ancient Sri Lankan spices receipes A range of Executive Chef roles inspired Peter and in 2003 he launched his biggest project to date - the Flying Fish Restaurant. He continues to expand the Flying Fish brand and has a strong stance on seafood sustainability.

Billy Law

Billy Law, of Malaysian descent, now resides in Sydney. With his Asian background and influence of Western culture, he has been exposed to some spectacular cuisine from both worlds. He is one of Australia's top food bloggers and his blog site Table for Two features some of the best eats from Sydney and around the world with food photography to whet your appetite.

John Lethlean

John Lethlean was the restaurant critic for 11 years at The Age before joining The Australian and is one of the country's most respected food writers and restaurant critic.

Alvin Leung

Alvin is  truly unique Chef. Born in London, raised in Toronto, he has travelled extinsively since childhood, making him well-versed in different cultures and cuisines. His unique brand of "X-treme Chinese" has modernised Chinese cuisine by combining centuries old recipes with modern ingredients and cooking techniques, bringing with it lighter and more refreshing dishes in tune with modern palates. 

Alvin's X-treme Chinese cuisine has broken down long held preconceptions of what Chinese food should look and taste like and he has single-handedly created new taste sensations which give diners a unique experience every time they visit Bo Innovation.

Adam Liaw

Adam may have been a young prodigy enrolling in University aged 10 and a lawyer by 21, however Adam Liaw, winner of the second series of Masterchef will tell you winning that title was one of his proudest moments.

Adam moved to Japan six years ago, where his love affair blossomed and plans to open his own Japanese Izakaya were confirmed. He has worked in the kitchens of some of his biggest idols like Tetsuya, Gilbert Lau and Peter Gilmore. Adam's first cookbook "Two Asian Kitchens" was released in April 2011 and he is currently working on the opening for his Izakaya.

Cheong Liew OAM

Fortunately for Australian cuisine, electrical engineering studies went out the window after a stint as a grill cook in a Greek restaurant in Melbourne.

In depth exploration and creative experimentation resulted in new dishes born of a harmonious marriage of elements of different cuisines. His highly individual style of cuisine is best described as a moving feast; constantly evolving, bringing fresh, exciting but never confused sensory experiences.

Poh Ling Yeow

Poh's food career began in the first season of MasterChef Australia. Upon coming runner up in the finale, Poh was offered to present her own cooking show Poh's kitchen, on ABC1, which is now in production for the third series.  She was also able to fulfil a life-long dream of publishing a cookbook in 2010 which stayed in the top 10 Australian bestsellers list for six weeks.  She is currently writing her second cookbook.  Poh was a fulltime artist before her life was turned on its head with food and she continues to paint.

Valli Little

As food director of delicious. magazine and successful cookbook author, Valli creates recipes for every occasion inspired by her travels and passion for food, and interprets chefs’ recipes for the home cook.

Lizzie Loel

Chef and multi-award winning caterer, Lizzie was the Courier-Mail's restaurant critic for 12 years and the co-editor of the Courier-Mail Food and Wine Guide for 5 years before moving back into the industry. She still contributes to several publications including delicious. and MasterChef Magazine and is now General Manager of Spring, a seasonal based food emporium in Brisbane.

Josue Lopez

Josue has recently returned from Denmark where he worked at Noma. Originally from Brisbane he won the Young Chef of the Year Award, The Courier-Mail Good Food and Wine Guide 2009 and has worked in several popular Brisbane Restaurants. He now expresses his passion and skills as Executive Chef at Spring and associated cooking school.

Anthony Love

Tony is the restaurant reviewer and wine writer for The Advertiser in Adelaide and national wine writer for News Limited Australia publication, Taste.

Kym Machin

Kym is the executive chef and co-owner of Urbane, The Euro and The Laneway in Brisbane. Using local and national seasonal produce as a starting point, Kym uses modern techniques and treatments to create simple in taste, yet complex in design, flavour combinations. Kym is also a Queensland State judge with the delicious. Produce Awards.

Shinichi Maeda

When Shinichi Maeda headed to Australia from Japan in 2003, his intention was to make his mark as a Chef by drawing on his skill, confidence and absolute passion for Japanese cuisine. This goal was achieved at Wasabi Restaurant & Bar on the Sunshine Coast. In his new role as Head Chef at Sake Restaurant & Bar Brisbane, Shinichi is drawing on his strong relationship with local suppliers to ensure he stays true to Japanese flavours while using the local produce and trying different combinations with the ingredients.

Emmett Malone

Emmett is head chef of the acclaimed Sirocco restaurant situated on the Noosa River. He is inspired by flavours from North Africa, the Mediterranean and Europe. 

Andrew Margan

Andrew and his wife Lisa launched MARGAN in 1997 and have built their brand on making wines in a style that suit the vineyards, paying respect to the traditions of the Hunter Valley but with their own contemporary personality.

Simon Marnie

Presenter of 702 ABC Sydney Weekends, Simon has also hosted TV shows, worked as a short-order cook and restaurant reviewer, and is a judge for the Royal Agricultural Society NSW.

Julien Marteau

Julien is Champagne and Brand Manager for G.H. Mumm Champagne.                                           

Cameron Matthews

Having excelled with his chef training at some of the best restaurants in Victoria he continued his career in Brisbane.

In 2009 he helped set up the award winning The Long Apron at Spicers Clovelly Estate, where he is currently Executive Chef.                                       

Kevin McCarthy

Qualified winemakers Kevin McCarthy and wife Kathleen Quealy created T'Gallant Winery on the Mornington Peninsula in 1990.

Matt McConnell

As Executive Chef and co-owner of  Bar Lourinha, Matt McConnell has brought innovative dining to Melbourne. Having manned the stoves at some of Australia's top restaurants, Matt's ethos is for serious flavours in a fun and casual setting. This exemplifies the Iberian passion for eating and drinking.

Alastair McLeod

Classically trained as a chef in Europe, Alastair's past career includes tenures as chef at a number of Michelin listed restaurants in Europe. Alastair is renowned for his commitment to local produce which he proudly showcases at his restaurants, Bretts Wharf and Tank Restaurant, and promotes through his many media appearances.

Dayle Merlo

Dayle Merlo heads the kitchen of Noosa’s Iconic Bistro C.                                                             

Elizabeth Meryment

Elizabeth Meryment is the Food Critic for Sydney's Sunday Telegraph and a well known food writer.       

Christine Middap

Christine, in early 2011, was appointed as the new Editor of  The Weekend Australian Magazine having spent many years at the helm of the award-winning QMagazine. Christine is a talented food and travel professional.       

Natascha Mirosch

Food - Natascha loves eating it, cooking it, writing and talking about it. Natascha is the inaugural editor of The Good Food Guide Queensland, (brisbanetimes.com.au).

Frank Newman

The Burnbrae philosophy is to always maintain the integrity of each boutique wine coming from their beautiful Mudgee vineyards. Mix this with the winemakers quirky humour and passion and the awards and trophies are many and frequent.

Guy Noble

Guy Noble is a conductor, composer and father of two small children. He presented "Breakfast" on ABC Classic FM from 1999 - 2001.

Justin North

Bécasse was named runner-up for the 2009 Sydney Morning Herald Restaurant of the Year award and Justin the title of ‘2009 Chef of the Year’. Justin owns Becasse and Etch with his wife Georgia. Becasse has just been crowned as the "Restaurant of the Year" by the Savour Australia Restaurant & Catering Assocation awards 2011.

Pat Nourse

Pat is a highly respected food and travel writer. He currently holds The Chair for the S. Pellegrino Best Restaurant Awards Academy for the Australasia and Oceanic Region.

Danielle Oppermann

Danielle is Deputy Editor of delicious. Magazine., Australia's highest selling glossy food magazine.    

Bernadette O’Shea

Bernadette has received a French government knighthood for her work in the Champagne industry. Doyenne of champagne, she has released her first book Champagne and Chandeliers: Grand Dining Celebrations.

Clive Otto

Clive is winemaker at the highly regarded Fraser Gallop Estate and in 2005 he was awarded the Winestate Magazine's Australian Winemaker of The Year. This Margaret River winery is committed to providing some of the worlds best wines.

Nick Paterson

From vineyard to bottle, winemaker Nick and the Mistletoe team employ a 'no compromise' approach in making premium quality wine true to its origin, while allowing the grapes to reveal their individual characteristics.

Alessandro Pavoni

Brescian-born Alessandro Pavoni, is Chef and Owner of Ormeggio at The Spit.

Contemporary Italian flavours, techniques and textures are Ormeggio's focus, although Alessandro is also passionate about safeguarding regional Italian culinary culture. This passion is showcased in his more informal city restaurant, Spiedo.

Michael Paxton

Michael is winemaker and guardian of the Paxton label which showcases a number of award winning varietels. His wines are the end result of the McLaren Vale fruit quality, their superior vineyards site and minimal wine making intervention.

Tony Percuoco

Tony has been an award-winning restaurateur for more than 30 years. After many years running the award-winning Ristorante Fellini at Marina Mirage on the Gold Coast, Tony is now chef/owner of the Italian inspired Tartufo in Brisbane.

Eric Pernoud

Eric is the owner/chef of Maison de Provence and a master of the petit fours. His rustic eatery in Cooroy is a must visit in the Sunshine Coast Hinterland.

Lisa Perrotti- Brown MW

Born and raised in the US, Perrotti-Brown's wine career began in the UK more than 20 years ago. She moved to Tokyo in 2002, working as a wine buyer for one of Japan's top fine wine importers and a wine educator at Tokyo's Academie du Vin. In 2008 Lisa achieved her Masters of Wine qualification and its Madame Bollinger Medal for excellance in wine tasting. She currently resides in Singapore writing for Robert Parker's website, eRobertParker.com, as the Asian wine correspondent and a reviewer for the Wine Advocate covering the wines of Australia and New Zealand.

James Phillis

James is Head Chef  at Gaston, Noosa's coolest socialising restaurant and bar. His menu typifies the casual but refined style that has made this region famous.

Andy "Phippsy" Phipps

Phippsy has been a Noosa resident for 22 years and is a passionate fisherman making him the perfect choice for inclusion in the Festival's Seafood Afloat Trail.  A chef by trade with master status after 35 years in some of this countries finest establishments, he has a passion many could only dream of. Phippsy also worked as a television host, presenter & chef from 1994 to 2004.

Giovanni Pilu

Chef and owner of Sydney’s Pilu at Freshwater, Giovanni is passionate about authentic Italian cooking and the unique flavours of his homeland, Sardinia.

Alfred Pizzini

Alfred Pizzini began Pizzini Wines with his wife Katherine in the mid 1990's. Based in the Victoria's King Valley wine growing region, Pizzini specialise in the production of Italian varieties including Nebbiolo, Sangiovese, Brachetto, Arneis & Pinot Grigio.

Shaun Presland

After graduating with a Business Degree from the University of Queensland Shaun left his hometown of Brisbane and headed to Tokyo to immerse himself in the culture. Shaun commenced with Fujiya Ryokan where he was tutored on the fundamentals of Japanese cuisine, from the ground up.

Returning to Australia he continued his intensive training and became the first Australian Caucasian Chef to be honoured with the title of Sushi Chef. Ultimately he has found that when you understand the history and background of the food you can really start to experiment. He is currently Executive Chef of Sake Sydney and Brisbane.

Matt Preston

Senior editor on delicious. and MasterChef magazines and judge on MasterChef, Matt lives in Melbourne with his wife, three children and four ovens. He is famous for being famous.

David Pugh

David’s use of classic technique, the best available ingredients and modern flair ensure Brisbane’s Restaurant Two is at the forefront of contemporary Australian cuisine.

Andrea Ravezanni

Andrea is passionate about Italian food so is the perfect choice as the new Head Chef at Lindonis Restaurant in Noosa.

Brad Rey

Dandelion vineyards is a combination of old vineyards, a young winemaker and a couple of mates who help out in between that results in some highly acclaimed wines from Barossa.

Jacques Reymond

Jacques Reymond has been established in Melbourne for over twenty years. Greatly influenced by the produce in Brazil and Spain he has combined these with the Asian and Pacific ingredients used here in Australia to develop his own unique style of Australian contemporary cuisine. With the use of French techniques Jacques creates dishes of brilliance and sophistication.

Jacues Raymond is also a member of the prestigious Relais & Chateaux.

Mark Richardson

Mark joined Tyrrells in 1994 as the assistant winemaker as Tyrrells expanded its shiraz portfolio.

Since then he has helped nurture the vineyards and craft red wines under the Rufus Stone label. He has put a new lease of life into all the reds released under the Tyrrell's name. Mark combines the best of modern, clean winemaking with the best of traditional techniques to "re-invent the classics".

Daniel Ridgeway

Victorian born Daniel Ridgeway was introduced to the kitchen at age 7, cooking alongside his Thai Aunty preparing Thai banquets and also helping in his family's pizza restaurant after school. Now after achieving notable success beyond his years Danial has settled on the Gold Coast to open his own restaurant Little Truffle Dining Room & Bar in Mermaid Beach.

Larke Riemer

Larke is the Director of Women's Markets for Westpac and is a driving force behind Ruby Connection. She is a motivator and a champion of female independence.

Nicky Riemer

Union Dining opened in May 2011 and saw Nicky, and friend and co owner Adam Cash, achieve a long held dream. Offering provincial European cuisine with an essential touch of Melbourne class, Union Dining was listed as one of the top 10 hottest new openings of the year and Nicky's rustic menu and hearty flavours saw her nominated for Chef of the Year.

Bryn Robertson

State Sales Manager for Zilzie Wines in NSW and QLD, Bryn brings his enthusiastic nature to all things Zilzie.

Michelle Rowe

Michelle Rowe is The Australian newspaper's deputy travel editor and writes Food Detective, a weekly food news column. She is consulting food editor for the paper's Weekend A Plus section and the food columnist for Wish magazine. Rowe has also held senior roles at Australian Gourmet Traveller, The Daily Mirror and Sunday Mirror in the UK and Thailand's Bangkok Post, among other publications, during her 25 year career as a journalist.

Davide Scabin

Davide Scabin, creator and theoretician of the Combal.Zero, is unanimously considered one of the most talented explorers of culinary research. As the forerunner of modern "Art & Food Design", he calculates and codifies everything, from the rhythm of cooking times to the handling and service, with a maniacal attention for details which builds up the choreographic quality of the ambience.

From the Combal.Zero's kitchen, situated in the superb context of the Castello di Rivoli Museum of Contemporary Art, Scabin fascinates his guests with unique creations that spur his long and design-orientated experimentation with ingredients, shapes, textures and temperatures. This aporoach opens a whole new chapter in the way we think of food, and has been acknowledged with numerous awards.

Geoff Schrapel

The Schrapel vineyard was begun by their ancestors in the Barossa Ranges in 1852. The Bethany wines philosophy is to produce exceptional wines that show the true flavours of their vineyards and are a natural reflection of their unique micro-climate.

Peter Schulz

Peter, a vigneron, started Turkey Flat in 1990. Their multi-award winning wines are the result of his dedication and professionalism and the unique terroir of the Barossa Valley.

Ben Shewry

Ben is Executive Chef at Melbourne based restaurant Attica. He is one of Australia's most outstanding chefs and is well known for his interesting and dynamic style of cooking. Ben hand harvests/ forages over 40 wild plants and vegetables to add to his avant garde cuisine. Ben believes that the end result and main objective of his culinary style is to have dishes that taste of the purity of their ingredients and are natural.

Nick Smith

Nick is Editor of the premium mens magazine GQ. Success with style is the ethos around which GQ is created and is the unchallenged leader for its market. He is also a professional foodie.

Ryan Squires

Top Brisbane Chef, Ryan Squires is executive chef at exciting  new  Brisbane restaurant, esquire. He has won many awards as a Chef and as a Restaurateur.

Shane Stanley

Director of the Noosa Farmers' Markets, Shane is driven by his passion for fresh, responsibly grown produce. He has made the Noosa Farmers' Markets an extraordinary success story.

Andrew Thomas

Since Thomas Wines' first vintage in 1997, Andrew has grown to become one of the Hunter Valley's top producers specialising in Semillon and Shiraz. Grapes are sourced from some of the Hunter Valley's most distinguished sites, producing world class, uniquely regional wine styles

David Thompson

David is renowned as an world authority on Thai Food. His restaurants, Darley Street and Sailors Thai in Sydney were forerunners in their field when opened in the 90's.

His book, Thai Food has been awarded with every major cookbook award after its publication in 2003 and sales continue to perform well. He is the author of a number of other books that have set the benchmark for the cooking of Thai cuisine of all genres.

In September 2010 following the success of nahm London, David opened nahm at the Metropolitan Hotel in Bangkok.

In 2011 nahm in London gained a highly coveted place among the top 100 restaurants in the S. Pellegrino Awards.

Andrew Tomlin

Leading the kitchen team at Noosa’s Season Restaurant, Andrew has worked in some of Brisbane’s most prestigious restaurants.

Pablo Tordesillas

Pablo oversaw the opening of Bar Alto, obtaining and holding its ‘star’ rating and cementing its place as one of Brisbane’s favourite casual eateries before moving to launch Alto’s sister restaurant Ortiga. Ortiga is considered one of Australia's leading restaurants.

Hadleigh Troy

Chef/Owner of the award winning Restaurant Amuse in Perth, Hadleigh's cooking is all about respect for produce and technique. He is also a West Australian State Judge for the delicious. Produce Awards.

Scott Vincent

Scott Vincent is Head Brewer for Matilda Bay brewing Company since 2008. As well as brewing, Scott has lead and managed several major brewing initiatives and developments. Scott has also written and had published several technical papers on brewing and he's presented at international brewing conferences.

Tim Warren

Tim owns and operates the stunning Garnisha Spice Gardens, a short trip but a lifetime away from Noosa. The gardens abound in herbs and spices of all varieties. His curry paste and spice garnishes made from the fruits of his labour are much sought after.

Fiona Westall

Passionate foodie and News Magazines events director Fiona Westall has been hosting the Festival’s Food Trails for four years, and is happy to be setting off again on the quest for the finest produce Noosa has to offer.

Necia Wilden

Necia is Editor of Food + Wine in The Weekend Australian Magazine. She also co-writes the First Bite column every Tuesday in The Australian with her colleague John Lethlean.

Matt Wilkinson

Chef and Co-owner of Pope Joan, the Bishop of Ostia and Spud Bar is a champion of fresh local produce. He is a Victoiran State Judge for the delicious. Produce Awards.

Rebecca Willson

Rebecca is owner for the Holm Oak vineyards established in 1983 in the Tamar Valley, Tasmania. This boutique winery grows, makes and bottles their own wine on site. As a result of this individual attention, each varietel has its own personality with some spectacular results.

Marc Wohner

Owner and Chef at the River Cottage Restaurant, Noosa. Mark's emphasis is on fresh and local produce with an everchanging menu based on seasonal availability.

Seiji Yamamoto

In 1970, Seiji was born in Takamatsu city in Kagawa prefecture. From 19 years of age, he worked  in various Japanese Restaurants in order to master the traditional Japanese cuisine and its techniques. In 2003, when Seiji was 33, he opened the restaurant "Ryugin", as an owner Chef, in Tokyo, Roppongi.

Since then Seiji has questioned the process of traditional cuisine and with the latest techniques  developed a new world of fused Japanese cuisine. In addition Seiji has explored many unknown and interesting ingredients from all over the country, and using the Seasons, he has made Japanese cuisine new and global.

Helen Yee

Helen Yee is the appetite behind one of Australia's first and longest-running food blogs, Grab Your Fork. She writes a monthly column for Time Out Sydney uncovering hidden gems in the suburbs and is the Cheap Eats editor for the 2012 Eating and Drinking Sydney guide.

Sophia Young

MasterChef Magazine's food director is the driving force behind the food features that appear each month. She tests and edits every recipe, creates the majority of the magazine's original content and brings it all to life with her innovative, creative styling.

Adriano Zumbo

Adriano is one of Sydney's most celebrated patissiers. It's Adriano's love affair with confectionary, combined with his Parisian training, that has resulted in a sensibility as delicious as it is irreverent. This creativity is evident in every layer of his elaborate desserts.