Chef Tansy Good has not laid out a Phil Spector style wall of flavour, instead, in her considered style, she has left space on the palate for wine.
It is mid-morning on a clear summer’s day and Hepburn Springs chef and restaurant owner David Willcocks is preparing for the evening service.
“I love the flavour and texture of small, new potatoes,” she says. “But they are something that you just can’t buy.”
“When you are part of a community you are part of something bigger…”
Tammi Jonas is both the farmer and butcher, but she wants you to eat less meat. She also wants you to eat better meat…
Kazuki Tsuya spends his spare time exploring the forests around Daylesford. Quietly spoken and profoundly observant this Japanese born chef…
It is early morning and the weeds in the laneway leading to RedBeard Bakery in Trentham are covered in frost…
Liam Thornycroft was 10 years old when he started work at Cliffy’s Emporium in Daylesford. Seventeen years later he has returned to town and bought the old store and café…
Frank and Connie Gianiotis were Caliopi Buck’s late grandparents. Born in Greece they were an integral part her upbringing…
Two months ago some of the most talented chefs in the region gathered under an old oak tree. They were there...
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