Settler's Cove Noosa Food & Wine Festival 2009

Aaron Bailey

The new head chef for Berardo’s Bistro on the Beach. He has recently returned after five years in the UK and is brother to Shane Bailey.

Shane Bailey

New executive chef for berardo’s restaurant & bar, and berardo’s bistro on the beach. Shane’s passion for fresh seafood and local produce features on his menus for both restaurants.

Graeme Blundell

A well-known stage and television actor, Graeme is also a senior writer for The Weekend Australian, specialising in television, books and the arts, and a contributor to its Travel & Indulgence section.

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, creating memorable flavours with his culinary genius.

Matthew Bolla

Noosa Catering’s Matt Bolla is dedicated to capturing exotic local flavours, before releasing them in the event capital of Australia.

Guillaume Brahimi

Guillaume is one of Australia’s most popular and acclaimed chefs. In addition to being executive chef at Sydney’s Guillaume at Bennelong, he has expanded his culinary contributions by opening Bistro Guillaume, at Melbourne’s Crown Casino.

Aaron Brasher

Aaron is the Australian market manager for Lion Nathan Wine, which includes such iconic brands as Petaluma, St Hallett, Knappstein and Wither Hills.

Tim Burvill

After a rapid rise through the winemaking ranks at Southcorp, Tim decided in 2001 to follow his own path and began RockBare, focusing on chardonnay and shiraz from McLaren Vale.

Robert Castellani

Robert is chef at Donovans, Melbourne, a favoured beachside restaurant. The diverse menu is slanted gently towards seafood and Italian flavours – always based on seasonal produce. He is recognised as a patient and conscientious mentor.

David Coomer

Chef and owner of Perth’s Star Anise, David’s innovative, award-winning cuisine has gained international acclaim since the restaurant opened its doors in 1998.

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.

Oliver Crawford

Oliver joined the team last year at Devil’s Lair in Western Australia, where he has undertaken the role of the brand’s senior winemaker.

David Dale

David writes and talks about ideas, journeys, fads, food and media. His books include The 100 Things Everyone Needs to Know about Italy, Soffritto and Lucio’s Ligurian Kitchen.

Fiona Donnelly

Fiona Donnelly is a food writer for The Courier-Mail and co-editor of The Courier-Mail Queensland Food and Wine 2009 Guide.

Gail Donovan

In 1997, Gail and husband Kevin created Donovans, a new concept in stylish, comfortable eating and drinking by the sea, which continues to lead Melbourne’s food scene today.

Greg Duncan Powell

Wine and drinks editor for Vogue Entertaining + Travel, Greg has been writing books and magazine features on the subject of wine for almost half his life. His latest book is The Pig, The Olive and The Squid.

Sarah Fletcher

As winemaker with Alta, Sarah has followed her conviction that the Adelaide Hills is an outstanding and distinctive wine region and introduced varietals exceptionally suited it.

Paul Foreman

Paul is head chef at the multi-award-winning Marque IV on Elizabeth Street Pier in Hobart, which was awarded Best Modern Australian Restaurant for 2007 at the National RCA awards in Adelaide.

Peter Forrestal

Peter Forrestal is a Perth-based freelance wine 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.

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 only 5 star Resort.

Lucio Galletto OAM

Lucio’s has been serving sophisticated Italian food to media and political heavyweights and artists for 26 years. Lucio is co-author of Soffritto and Lucio’s Ligurian Kitchen.

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.

Steve George

Market manager for Peter Lehmann Wines, Qld, Steve has 20 years of food and wine experience, from restaurant owner to wine sales and marketing, and has a passion for, and addiction to, seafood, semillon and riesling.

Peter Gilmore

Executive chef of Quay Restaurant, Sydney, Peter’s skill has seen Quay receive seven consecutive three Chefs’ Hat awards from The Good Food Guide, and named Restaurant of the Year in 2009.

Michelle Gordon-Smith

Chef and partner at Humid, Noosaville, Michelle has worked extensively in some of the top restaurants in Noosa and Melbourne.

Guy Grossi

This recognised leading chef and food personality is devoted to Grossi Florentino, one of Melbourne’s most famous and enduring restaurants, and sister eatery, the aesthetically inspiring Mirka at Tolarno Hotel.

Babak Hadi

Babak’s Black Pearl Epicure is a specialist distributor of quality gourmet Australian and imported produce. The Brisbane showroom and cooking school attracts chefs and a public hungry for product, knowledge and good food.

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.

Michael Hill Smith AM MW

Michael was the first Australian Master of Wine. A wine producer, international wine judge, wine consultant, wine writer and lapsed restaurateur, and co-proprietor of Shaw + Smith wines in the Adelaide Hills. In 2008 he was awarded an Order of Australia (AM) for his contribution to Australia’s wine industry.

Tony Holland-Bennett

Tony traded in his pots, pans, classical European training and high-powered chef position in Manchester, UK, to delight diners with a great bistro menu at Coconut Grove Bar Bistro, Sunshine Beach.

Nick Holloway

Nick is chef and co-owner of Nu Nu Restaurant in Palm Cove, North Queensland, which was voted the Best Regional Restaurant 2008 in a national restaurant guide.

Huon Hooke

Wine judge, lecturer, educator and one of Australia’s most respected wine journalists, Huon is also the author of several very successful books on Australian wine.

Garry Hounsell

Garry owns 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 communications & education manager for Robert Oatley Vineyards and president of the leading industry body, Wine Communicators of Australia.

Trudi Jenkins

Trudi is Editor-in-chief of delicious., Australia‘s highest selling glossy food magazine, and prestige food and travel magazine, Vogue Entertaining + Travel.

Philip Johnson

Chef/owner of e’cco bistro, Philip has received national and international acclaim for his sure yet simple approach. He is the author of the classic e’cco, Bistro, and Decadence.

Alex Kearns

Alex opened Glebe Point Diner in 2007, where his focus is on seasonal produce prepared simply. His “good, old-fashioned home cooking” has already won him a chef’s hat in The Sydney Morning Herald Good Food Guide.

Michael Kelly

Michael was invited to help establish Fermoy Estate in 1987. He has been manager/winemaker at Fermoy now for 20 years. The winery was purchased in 1999 by the Hulsbergen family of Switzerland.

James Kidman

James has been Otto’s executive chef since 2002, and his food style – modern Italian with roots firmly placed in the classics – has come for many to signify the quintessential Sydney cuisine.

Ralph Kyte-Powell

Ralph is a weekly wine columnist in The Age (Melbourne), drinks editor for delicious., a regular columnist for Cuisine (New Zealand) and a contributor to Uncorked magazine and Wine Style.

Hamish Laurie

Hamish Laurie, of Deviation Road, is a fifth-generation South Australian winemaker, and the great-great-grandson of South Australia’s first registered female winemaker, Mary Laurie.

Paul Leete

For more than a decade, executive chef Paul Leete has presided over the kitchen of Sails Restaurant. His modern Australian menu is created seasonally, with a strong devotion to fresh produce and local ingredients.

Jamie Lethborg

Jamie has been head chef at Lindoni’s for eight years, specialising in his passion for authentic Italian food, southern style. During this time, Lindoni’s has received numerous awards, including Best Italian Restaurant and Best Alfresco Dining in 2008 (Qld RCA Awards).

John Lethlean

John Lethlean was restaurant critic for 11 years at The Age before joining The Australian as a food writer and critic.

John Lethlean

John Lethlean was restaurant critic for 11 years at The Age before joining The Australian as a food writer and critic.

Cheong Liew

The world-renowned executive chef of The Grange, Hilton Adelaide remains at the cutting edge of East-West fusion cuisine. Cheong is also a national judge for the Vogue Entertaining + Travel Produce Awards.

Geoff Lindsay

Co-owner and chef of Pearl Restaurant, Geoff was awarded The Age Good Food Guide Chef of the Year in 2005. Pearl won Best New Restaurant in The Age Good Food Guide in 2002.

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

Lizzie is a chef, lecturer, multi-award-winning caterer and top restaurant critic for The Courier-Mail. Lizzie’s is co-editor of The Courier-Mail Queensland Food and Wine 2009 Guide.

Tony Love

Tony is the restaurant reviewer and wine writer for The Advertiser in Adelaide.

Kurtis Lovell

Kurtis Lovell is head chef of Muse, where, in his brief time at the helm, he has already achieved a ‘hat’ for the new restaurant in Hastings Street, Noosa.

Shinichi Maeda

Shinich’s Wasabi restaurant was awarded Australian’s Best Asian Restaurant, Queensland’s Best Seafood and the Sunshine Coast’s Restaurant of the Year for 2008/09 (RCA Awards).

Robert Marchetti

Executive chef of Sydney’s Icebergs Dining Room and Bar, North Bondi Italian Food, and Giuseppe Arnaldo & Sons in Melbourne, Robert believes that great food comes from those cooks who remain loyal to their family roots.

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.

Kevin McCarthy

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

Matt McConnell

Executive chef and owner of Bar Lourinhã, Matt has brought innovative bar-dining to Melbourne.

Matt Moran

He’s host of The Chopping Block, and one of Australia’s leading chefs, whose iconic restaurant Aria in Sydney has arguably one of the best settings in the world. Matt is also a national judge for the Vogue Entertaining+ Travel Produce Awards.

Con Moshos

After 24 years at Petaluma, Con Moshos has been chief winemaker of Mountadam Vineyards in the Eden Valley since 2005.

Sarah Nicholson

Formerly editor of the award-winning delicious. magazine, Sarah is now editor of internationally acclaimed Vogue Entertaining+Travel.

Gregory O’Brien

Along with business partner Jim Berardo, Greg is co-founder and director of the Noosa Food and Wine Festival and Berardo’s restaurants.

Jeremy Oliver

Is one of Australia’s foremost wine writers and presenters. He is the author of 18 books and solely responsible for the best-selling guide, The Australian Wine Annual.

Leonie Palmer-Fisher

A chef and restaurateur in Noosa for three decades, Leonie is a passionate supporter of regionality, great produce and the promotion of young industry professionals. Leonie and her husband, Steve Fisher, now run Coconut Grove Bar Bistro, Sunshine Beach.

Armando Percuoco

Armando is proprietor and chef of multi-award-winning restaurant Buon Ricordo in Sydney, which was voted one of Australia’s 10 best restaurants by a national food magazine in 2008. He is a passionate advocate of preserving Italian traditional cooking.

Tony Percuoco

Tony has been an award-winning restaurateur for more than 30 years. Together with his family and partners, Tony currently operates the award-winning Ristorante Fellini at Marina Mirage on the Gold Coast.

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.

Matt Preston

Senior editor on delicious. and Vogue Entertaining + Travel magazines, and restaurant reviewer and writer for The Age, Matt lives in Melbourne with his wife, three children and four ovens.

David Pugh

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

David Rayner

Chef and owner of the award-winning River House Restaurant in Noosaville, David is renowned for his passion for utilising and promoting quality local and regional produce.

Andrew Santarossa

Andrew was appointed as winemaker at Domaine Chandon with responsibility for still wines in December 2007 and has since stepped into the sparkling winemaker role. He is involved in all aspects of the sparkling winemaking process at Domaine Chandon.

Tony Sassi

Sassi at Bale, located in Port Douglas, personifies relaxed North Queensland dining at its best. Renowned for creating ‘taste memories’, Tony’s modern cucina maintains the heart of Italian flavour.

Tony Scherer

Frogmore Creek was established in 1999, based upon organic principles. It combines the viticultural expertise of Tony Scherer, a pioneer of organic horticulture, and the winemaking talents of consultant Andrew Hood.

Alison Reed and Jason Sgro

Specialists in live, fresh and frozen seafood for retail and the hospitality industry, Alison and Jason of Spanner Crabs Noosa were finalists in the Vogue Entertaining + Travel Produce Awards 2008. Now operating from new premises at 15 Production Street, Noosaville.

Coleen Sheffield

Coleen is event manager for the Noosa Food and Wine Festival, and has been with the festival since its inception.

Patrizia Simone

Patrizia, with her partner and husband George, has been awarded two chef’s hats for nearly 10 years at her restaurant, Simone’s of Bright. She draws on her Umbrian heritage to create distinctive dishes using the best seasonal produce from the alpine valleys.

Steven Snow

Steven is the chef/owner of Fins Restaurant & Bar, Salt Village Kingscliff, which is the most awarded restaurant outside a capital city in Australia. He is also the author of Byron: Cooking and Eating.

Andrew Strange

Andrew heads up the Buderim Ginger Cooking School. A classically trained chef, he is a master of seasonal produce and staunch believer in not cutting corners. His classes leave participants with a renewed vigour for traditional methods.

Amanda Tabberer

Twenty-five years ago, Amanda went to Italy for three months to learn Italian and returned to Sydney 20 years later! Amanda recently published the successful My Amalfi Coast.

Kym Teusner

Teusner Winery is firmly focused upon making well-balanced, food-friendly wines from old northern Barossa vineyards. The core of its business philosophy revolves around community spirit.

Simon Thomsen

Simon is the chief restaurant reviewer for The Sydney Morning Herald, where his reviews appear every Tuesday in Good Living. He has been co-editor of The Sydney Morning Herald Good Food Guide for five years.

Andrew Tomlin

Leading the kitchen team at Noosa’s Season Restaurant, Andrew has worked in some of Brisbane’s most prestigious restaurants. He won Best Breakfast in Queensland at the 2006 RCA Awards.

Belinda Tuckwell

The head chef at Hastings Street’s Italian favourite, Ma’Mensa, Belinda is the former owner and chef of Squid Ink, Sunshine Beach.

Bruce Tyrrell

Bruce is the Managing Director of Tyrrell’s, a leading wine company that can lay claim to being one of the larger producers of bottled table wine in Australia, and one of the oldest family-owned wineries in the Hunter Valley and Australia.

Dani Valent

Dani Valent is a Melbourne writer. She has a restaurant review column in The Sunday Age and writes features for Good Weekend and The Age Magazine. She doesn’t mind if she never eats truffled risotto again.

Paul van Hamond

Paul has created the trattoria Parc Food, a relaxed riverside establishment in Noosa producing simple fare, with an ever-changing attitude to flavours, and decor to suit.

Joseph Vargetto

Joe is head chef and co-owner of the award-winning Oyster Little Bourke. Joe has been described as “walking the line between urban Melbourne chic and Italian oomph with ease”.

Kylie Walker

Kylie spent five years as editor of Epicure in The Age, and a year with Travel + Leisure magazine before joining delicious. as editor in 2008. She’s passionate about baking, food history and all things Italian.

Barbara Watson

Barb is the Market Manager in Queensland for Wirra Wirra. She has extensive experience in sales and marketing roles within the Australian wine industry and is also passionate about food and wine.

Fiona Westall

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

Necia Wilden

Necia is a food writer and editor for The Australian. She was co-editor of The Age Good Food Guide from 2005 to 2008.

Jim White

After five outstanding years at Domaine Chandon, Jim has recently been appointed as Viticulturist at the prestigious Cape Mentelle in Western Australia’s Margaret River region.

Marc Wohner

Chef at renowned restaurant Ricky’s River Bar + Restaurant, Marc’s simple approach to food and use of Noosa’s best local produce is a winner with Noosa locals and tourists alike.

Sophia Young

Sophia Young has been Vogue Entertaining + Travel’s food editor since its relaunch in 2006. She tests and edits every recipe, develops her own and brings them all to life with her innovative, creative styling.