Colin Lane

New host and much loved comedian Colin Lane will be bringing his unique style of fun and craziness to the Ready Steady cook kitchen. Fresh from the set of The Circle, where he has been filling in for Gorgi Coghlan during her maternity leave, Colin has proved to be a popular TV host.

Colin is best known as the Lano from Lano and Woodley, Australia’s best loved comedy duo. In almost 20 years together Lano & Woodley won the coveted Perrier Award for best show at the Edinburgh Fringe Festival, starred in their own television series and toured sold out shows across the country. Sadly they are no longer, after saying ‘Goodbye’ in 2006 with a national tour that took in 34 markets and sold more than 125,000 tickets.

Since the farewell tour, Colin has appeared in Don’s Party for the Melbourne Theatre Company, followed by a season with the Sydney Theatre Company. He presented Wine Me, Dine Me and Kings of Comedy for the Nine Network and has made numerous appearances on ABC TV’s Spicks and Specks and Network Ten’s Good News Week.

“Having accepted the role of host I have only just realised that my job now involves eating incredible food every day” says Colin Lane. “I am very excited at the prospect of enjoying and learning about food and I’m looking forward to working with so many wonderful chefs and guests. This could be the best job in the world. Or, this could be the greatest increase in weight ever seen on TV. My 2011 television career might start with The Circle, lead into Ready Steady Cook and end with The Biggest Loser.”

Colin will begin filming in April, with his first episode going to air on Tuesday 14th June.

Jacqui Gowan

Jacqui Gowan is one female chef that’s not afraid to go up against the boys!

Jacqui started her career at Darling Mills in Glebe, and from there went on to be second in charge at Bathers’ Pavilion in Balmoral. She has also run a Santa Fe /South American style restaurant called Rattle Snake Grill in Neutral Bay, and Head Chef at Subsolo, in Sydney.

According to Jacqui, when it comes to the kitchen, you’ve got to be tough, “You have to be male in the kitchen… and then when you leave you do your hair and your nails and become a girl again”.

Jacqui rarely cooks at home but when she does, she enjoys BBQ’s and sukiyaki nights, basically any cooking situation that allows her to socialise and cook at the same time. Having said that, Jacqui does confess she would rather eat breakfast, lunch and dinner out on her days off.

Ready Steady Cook appeals to Jacqui because she likes seeing Chefs having fun. She believes the show is a fun challenge and adds another dimension to her career.

“As a Head Chef you are always looking for something that will keep you motivated all the time, and Ready Steady Cook is an escape from what I do everyday.”

Matt Golinski

Matt Golinski has been a valued member of the Ready Steady Cook team since the series started seven years ago and has cooked hundreds of delicious dishes delighting viewers with his skill and good humour.

On December 26 last year, Matt was seriously injured in a house fire which tragically claimed the lives of his wife Rachael and three daughters Sage, Willow and Starlia.

Since that time, Matt has been in the Intensive Care Unit at the Royal Brisbane and Women's Hospital. His condition remains listed as critical, but stable.

Born on the Sunshine Coast, Matt began his cooking career as an apprentice in Brisbane, working at Squirrels Restaurant, West End and Chevaliers Restaurant and was the executive chef of Ricky Ricardo's in Noosa. For the past few years he has run his own catering business The Rolling Dolmade.

Matt has a swag of local and international awards to his name, including when he beat the Italians at their own game and earned a bronze medal from Bologna's Internazionale della Cucina Bolognese for cooking fresh pasta.

Matt is expected to remain in hospital for several more months whilst medical staff continue treatment. His family and many friends including the Ready Steady Cook team continue to pray for his recovery.

The Matt Golinski Recovery Fund has been established through the ANZ Bank. Donations can be made over the counter at any ANZ branch, or by direct deposit to: BSB 014 672, Account Number 263 331 805.

Janelle Bloom

Janelle Bloom is one of this country's most loved food writers and authors. Janelle believes cooking begins with confidence and a little patience - it does not have to be complicated. She is passionate that her recipes are foolproof, easy to follow, use ingredients that are easy to obtain, in season and taste as good as they look.

November 2008 was a highlight - Janelle launched her new cookbook, "Fast, Fresh & Fabulous", which has been a runaway success. She says, "my hope for this book is it will inspire people to get into the kitchen. While I am humbled by the sales, I am thrilled and touched by all the feedback." Janelle’s follow on book "Fab Food for Family & Friends" launched end of 2009 also hit best sellers list.

2010 was full steam ahead work-wise, with Ready Steady Cook ("It's too much fun to be called work"), yet another book and her weekly radio gig on 2GB Tuesday evenings 7-8pm with Glenn Wheleler. Currently, "I have been writing my fourth cookbook (the last in this series), hosting cooking classes at numerous food and wine events and working on an exciting new project- that’s top secret for now!" says Janelle.

Although there is much work to be done, Janelle says that a balanced life is essential, making sure there is plenty of time to read, swim, exercise (to work off all the food she eats) and, of course, cook. Janelle is stepping up her volunteer work, adding the fight for breast cancer research to the good work she already participates in as ambassador to Ronald McDonald House Randwick.

When asked to tell us her thoughts on Ready Steady Cook, Janelle says, "It is challenging and choatic, but the most fun I've ever had in a kitchen and the best job I have ever had!"

Dominique Rizzo

A soul woman chef, Dominique Rizzo has a natural passion for creative world food, fuelled by her Sicilian heritage and a deep desire to develop innovative cuisine. Dominique has 15 years experience as a chef, including 7 years as former Head Chef/Catering Consultant/Cooking School Director and business partner in the award winning "Mondo Organics" in Brisbane's West End.

In 2007, Dom started her own chef/consulting business, "Pure Food Cooking" with a focus and purpose to inspire and generate awareness in cooking using natural whole foods and fresh organic produce to improve health, balance and life vitality. Her unique style and a combination of simple, well-developed flavours is paramount to her menu designs, cooking presentations, demonstrations, product promotions, food styling and consulting work. Dominique's food flair is also showcased in her customised recipe and menu development for all dietary requirements including specific food allergies, vegan and vegetarian food.

Dom currently facilitates cooking classes at "Black Pearl Epicure" in Brisbane's Fortitude Valley and  "Learn Cook Dine" cooking school in the show room kitchen of "Kitchenware-plus" in Loganholme where her innate enthusiasm and natural teaching abilities allows her to share her knowledge and passion for excellent food and nutrition. Recently, Dom has also begun working with various primary and high schools in Brisbane facilitating cooking classes to compliment the home economic programs and teaching students about healthy fun food. "I am teaching life skills to high school students such as pasta making, knife skills and healthy fast cooking."

"Not surprisingly, I am passionate about my involvement in the dynamic Ready Steady Cook series on Network 10," says Dom. "I love the essence of clean, simple whole food cooking. There are still so many flavours that I have yet to explore. It is so wonderful to be a chef and to have available at my fingertips an amazing palette of different flavours and textures to create what I like to call little mouthfuls of flavour explosions." 

"I am very excited that I finished my first cook book coming out in September/October titled “My Taste of Sicily”," reveals Dom. "I will be also heading over to Sicily this year to set up my Sicilian food tours." 

"As well as continuing as Chef Ambassador for Lindeman's Wines, I am also the host of Gourmet Gardens Herb on line cooking school. Among cooking classes, recipe writing,  a new website and my article for the Courier Mail App,  I will also be hosting the Taste of Queensland Stage at Queensland RNA Ekka featuring some of Brisbane’s top chefs and restaurants and an array of Queensland's best produce," finishes a very busy Dominique!

Mark Jensen

Unlike most chefs Mark Jensen did not start working in a professional kitchen until the age of 27.

Mark decided that if he was going to be a successful Chef the right training would be essential. He moved back to Sydney and promptly obtained a position in Matthew Moran’s kitchen at the Paddington Inn Bistro. After three years with Matt, Mark moved to the Bennelong Restaurant - Sydney Opera House.

The time had come for Mark to make his own stand in the Sydney dining scene and he opened The Dining room at the Olympic Hotel in 1995. After many years at the stoves and many favourable reviews in the Good Food Guide, Mark was approached by his brother in-law Luke Nguyen to head up the kitchen brigade at his new restaurant, Red Lantern.

After the huge success of "Secrets of the Red Lantern", in which Mark, in collaboration with Luke, contributed recipes and anecdotes, he has started his own book about ethical eating, sustainability and the carbon footprint we leave through our food production – a subject he is most passionate about. Currently he is busy transforming Red Lantern to be as 'green' as possible.

Red Lantern celebrates its ninth anniversary this year. "...The work load has eased slightly. These days I try to find more balance in my life. I love spending time with my family, keeping fit through cycling and yoga and eating and drinking as much fine food and great wine as I can," says Mark. "I have spent the last year expanding my knowledge on sustainable agriculture and produced a new cook book "The Urban Cook - Cooking and Eating for a Sustainable Future".

Damian Heads

Damian is the Executive Chef and owner of Pony Lounge and Dining in the Rocks, and Steel Bar and Grill in the Sydney CBD. Both restaurants specialize in modern Australian cuisine, with a focus on fresh produce being prepared on the open wood fired grill.

Brisbane born Damian started his career in the kitchens at the Brisbane Hilton. He stayed just long enough to complete his apprenticeship … the day after Damian finished his apprenticeship he was on a plane to Europe, with his knives packed in his backpack.

By January 2000, he was back in Sydney, as Sauce Chef at the Bennelong Restaurant at the Sydney Opera House. In mid 2001 he moved to Milsons as Chef de Partie, and the next year he was awarded the Josephine Pignolet Award for Best Young Chef.

In 2003 he opened the very popular Garfish, before embarking on a six month study trip (as part of his prize for the Josephine Pignolet Award) through Europe and the United Kingdom, visiting a wide variety of restaurants and meeting with some of the world’s best chefs. On returning to Australia early 2005 Damian took the role of Head Chef at Fuel Bistro, Surry Hills, Sydney.

In 2006 Damian joined forces with synonymous architect Michael McCann (architect best known for Flying Fish, Mu Shu, Whitewater, and many more) opening Pony Lounge and Dining situated in The Rocks on the doorstep of Sydney Harbour; and in 2008 Steel Bar and Grill followed situated in Carrington Street, just off Martin Place in the Sydney CBD.

More recently in December 2010, Damian oversaw the arrival of another Pony in Sydney’s latest dining destination Neutral Bay, which opened to favorable reviews and much critical applaud.

Damian spends most of his time in the kitchens between his restaurants, whilst also managing to participate in cooking demonstrations, provide cooking classes and cater for private parties.

Check out Damian's Facebook page

Pony Lounge and Dining
Neutral Bay
2/19-25 Grosvenor Street
Email: reservations@ponyneutralbay.com.au
02 9904 3400

Pony Lounge and Dining
Cnr Argyle St and Kendall Lane
The Rocks
02 9252 7797
www.ponydining.com.au Visit Pony Lounge and Dining on Facebook

Steel Bar and Grill
Carrington Street
Sydney
02 9299 9997
www.steelbarandgrill.com

Alastair McLeod

Alastair’s a dinky-di Australian - his mother was born and raised in Tropical North Queensland - and despite the Irish accent, he knows more about Australian produce than most.

Alastair loves nothing better than the opportunities to meet Australia’s farmers, fishermen and manufacturers, hear their stories, and be inspired by them…then create dishes using their amazing produce.

Alastair is executive chef at Brisbane’s iconic Bretts Wharf and also executive chef of Tank Restaurant & Bar – and that is where you will find him most days - in the kitchen of either (or both!) of the restaurants ensuring the reputation he has built with his team for quality food and service is always achieved.  He’s a busy boy what with the two a la carte restaurants, a function facility and off-site catering providing food for many of Brisbane’s largest and most prestigious events.

Alastair loves that his regular appearances on Ready Steady Cook and his contributions to magazines and newspapers provide him with the opportunity to share his passion and knowledge about the wonderful fresh produce that we have available to us on our doorstep.

Alastair’s past career includes tenures as chef at a number of Michelin listed restaurants in Europe. These include Roscoff in Belfast, Northern Ireland and Da Giovanni restaurant in Torino, Italy. Alastair also worked at one of Scotland’s finest restaurants the Ubiquitous Chip in Glasgow, Scotland and La Fregate in Collioure, France.

In the last 12 months, Alastair explains he has, "Been busy promoting local food producers - farmers, fishermen etc - many of whom have been affected by floods and cyclones."

Bretts Wharf
449 Kingsford Smith Dr Hamilton QLD
P: 07 3868 1717
www.brettswharf.com.au

Adam Swanson

Adelaide born Adam Swanson is the owner and Executive Chef of Zucca Greek Mezze, at Holdfast Shores in Glenelg. At the tender age of 17, Adam realised he had an uncompromised fascination and passion for food. He invested 7 years of training with Majeros restaurant, but always knew he was destined for bigger and more inspiring dreams. By his mid twenties, Adam had become the owner of his own restaurant!

Now, with 13 years of experience, his devoted love affair with food has become a personal and professional success! People who know Adam describe him as an 'old soul'. His inspiration comes from the much loved traditional home style cooking which was a major part of his upbringing. "I spent my free time in my family's cheese making business, and countless hours falling in love with the flavours and smells from my grandma's kitchen."

Adam's achievements are a testament to his devoted work and love for food. His first restaurant Zucca Greek Mezze was established in late 2003. It had only been open for one year when it won the 'Best Mediterranean Restaurant' award. It went on to win this award for three consecutive years and as a result Zucca was entered into the hall of fame by the Restaurant and Catering Association of South Australia. More recently in 2009, Zucca restaurant also won the association's first ever category 'Best Greek Restaurant'. Adam also was a founding owner and Executive Chef at Esca, also at Holdfast Shores until February of 2010. Esca accumulated multiple awards including Best New Restaurant (2005) and Best European Restaurant (2006) in the South Australian Restaurant and Catering Association Awards.

Extending his passion for food, Adam is also a regular chef on TEN’s Ready Steady Cook and is the ambassador for pasta maker San Remo. "My commitments with San Remo mean I am very busy creating amazing new pastas and recipes. I love being ambassador for San Remo as it gives me a whole different avenue to play and cook with food."

Adam has had an exciting 12 months. "Last year my restaurant won Best Greek Restaurant in S.A and went to win the national award of Best Greek Restaurant in Australia in the National Savour Australia Restaurant & Catering Award for Excellence.

"I'm currently in the negotiating stage of opening a new restaurant later this year... so something to look out for. My kids are growing up so fast and are all very well!"

Zucca Greek Mezza Restaurant
Shop 5 Marina Pier Holdfast Shores, Adelaide, SA
P: 08 8376 8222
W: www.zucca.com.au

Tom Kime

Tom Kime has an insatiable appetite for his craft, having worked in some of the most famous restaurants in London, including Terence Conran’s Le Pont de la Tour, and The River Café. He has worked with celebrity chef Rick Stein at the Seafood Restaurant as well as the award-winning restaurants Cicada and Darley Street Thai in Sydney.

In 2009 Tom launched his fifth book 'Fish Tales' stories and recipes from sustainable fisheries around the world with the Marine Stewardship Council. Published by Kyle Cathie 2009. The influential Dutch newspaper De Volkskrant named the Dutch version of the book "Best Cookbook of the Year 2009". Tom’s Fourth book 'Tom’s Table' published by Parragon, won the World Gourmand award 2008 For Best Entertaining Cook Book of the year. Tom’s books ‘Street Food’ and ‘Asian Bites’ were both published by Dorling Kindersley in 2007 and 2008 to critical acclaim 'Street Food' was awarded the silver medal for the Best Foreign Cookbook from the World Gourmand Awards 2008.

Tom’s first book 'Exploring Taste and Flavour’' published by Kyle Cathie 2005 won 'Best first cook book in Britain 2005' by the World Gourmand Awards. In 2006 it was a finalist in the Chef and Restaurant category in the International Association of Culinary Professionals (IACP) awards in the United States. In 2007 the book was a finalist in the Cordon Bleu World food Media awards.

Tom’s catering company creates bespoke private parties, from Royal Thai banquets, to celebrity media launches. His clients include A-list celebrities and royalty from Great Britain, Saudi Arabia, Australia, New Zealand and the USA. He has set up two acclaimed restaurants in London and in Malta, both well received by London’s food critics and in the press. He is currently expanding his restaurant work internationally. He runs private and corporate cooking schools and demonstrations.

Over the past year, Tom has seen his child grow and a new restaurant emerge. "My son Alexander is now one year old. I set up a sustainable seafood restaurant called Fish & Co. -The Sustainable seafood cafe in Booth Street, Annandale." And that's not all for the busy father/chef. "My book Fish Tales has just won the World Gourmand Award for Best Sustainable Book 2011. I filmed a TV series in New Zealand called Tom's Kitchen for Prime and filmed with Bill Granger in England for a new series called Perfect (Optimum). This year I am planning to open up my second sustainable seafood restaurant in Sydney and will be working on book number six." Finally he adds, "I am also designing a Seafood App for iphones and ipads. I’m very excited to be running a week long cooking course at an organic farm in Tuscany in September."

Shane Delia

Opening his much awarded first restaurant Maha Bar and Grill in February 2008, Shane has excited diners with his fresh Mediterranean approach to Middle Eastern cuisine.

Shane prides himself on his original culinary style that stems from the eclectic influences that have surrounded him both personally and professionally. Growing up in a large Maltese family, food was more than just a meal; it was a chance for the whole family to gather around and enjoy a meal and each other's company. This shared dining experience is something that Shane has mastered in his venues.

His love for food and family is at the centre of what makes Maha extraordinary. Blending his classical training and his passion for honest, fresh and innovative Middle Eastern cuisine, Shane’s "maha cooking" is captivating.

Since opening, Maha’s reputation as a culinary delight has excelled, both with diners and food critics, with the restaurant awarded a Chef’s Hat in 2009, 2010 and 2011 by The Age Good Food Guide. Maha was also named ‘Speciality Cuisine Restaurant’ at the Australian Restaurant and Catering Awards in 2009.

Shane’s rise in the culinary world continues with the opening of his second restaurant in Melbourne, ‘St Katherine’s with The Press Club Group, and George Calombaris. St Katherine’s embraces a contemporary sharing style menu, with a melding of Modern Greek, Turkish and Middle Eastern cultures and food.

Shane also uses his profile to help raise the profile of two causes that are close to his heart. As the proud father of Jayda, family is a focus for Shane, which has lead him to take on the role of Ambassador for OzChild.

In addition to this, Shane has recently become an Ambassador for the Ilhan Food Allergy Foundation. This affiliation is reflected in the menu at Maha, being recognised as a Registered Halal Restaurant, and offering a full Vegetarian menu.

To add to an already exciting 2011, Shane is set to release his first cookbook ‘Maha’ towards the end of the year.

"It has been an amazing 12 months!" Shane says. "I have travelled to Abu Dhabi where I was invited to cook at the Gourmet Summit. Hosted at the amazing Shangri La hotel it was a real honour to cook my Middle Eastern food in the Middle East, amongst some of the world’s most celebrated chefs.

"I have also been working frantically on my first cook book. It is all done now and I can’t wait for it to hit the shelves just in time for Christmas 2011. So as you can see I have been a very busy boy, all of this while running Maha and cooking some amazing food with my talented and passionate team."

Visit Shane's website at http://www.shanedelia.com.au/

Logan Campbell

Logan Campbell had big shoes to fill when he stepped into the position of head chef at Lucio's in Paddington.

Long regarded as a Sydney institution for its wonderful northern Italian cuisine, Campbell has proved himself more than equal to the challenge, most recently by again scoring two chef's hats in the Sydney Morning Herald Good Food Guide. "In the last 12 months I have been assisting Lucio writing a cookbook due for release at end of this year (November) called "The Art of Pasta," he shares.

New Zealand-born, but Sydney-trained, Campbell has worked at some of Sydney's top restaurants with Sydney’s most respected chefs. He worked with Danny Drinkwater at the Park Hyatt where Drinkwater gave him what he describes as "essential hotel experience". At Cicada, under Peter Doyle (who he describes as a great inspiration, along with Tim Fisher and Angel Fernandez), he learnt "discipline and respect for ingredients". Valuable time was also spent at Mezzaluna working with Beppi, Norma and Marc Polese who are well-known for creating Sydney’s first and longest-standing Italian restaurant - Beppi's.

In his own time, Campbell prefers to cook anything that’s quick and easy, unlike his father who he remembers slaughtering chickens in the backyard before preparing them for dinner. He counts Tabou in Surry Hills among his favourite restaurants for Jacob Brown's classic French cooking along with Pier in Rose Bay as "the perfect special occasion restaurant".

His number one kitchen secret? “If you touch it, season it!”

Logan's father, also a chef, taught him butchering techniques and how to prepare a meal from paddock to plate.

After completing his training at the Ryde College Logan’s professional career began in renowned Sydney restaurant Catalina, where the "fine dining" foundations were set.

Logan is actively involved in sharing his knowledge beyond the restaurant via charity cooking events and Master Classes held at Simon Johnson, The Sydney Fish Markets and the Council of Italian Restaurants in Australia (CIRA) cooking school to name a few.

He is a father of two young children - "My wife and I are expecting our third child in September!" - and is a volunteer with the SES, helping out in the floods and assisting communities.

Alex Herbert

Alex Herbert is the executive chef and Co Owner of Bird Cow Fish, Surry Hills, Sydney.

During her twenty two year career Alex has worked alongside some of Australia’s finest chefs and restaurateurs. All the chefs have given her something unique.

Alex’s independent career as a business owner and chef began in 1991 when Alex took on the role of proprietor manager/contract caterer of Pine Log Restaurant, at the Hardy’s Bay RSL in Hardy’s Bay on the central coast of NSW. During this time the restaurant was awarded Sydney Morning Herald Country Restaurant of the Year 1993 by Leo Schofield.

In March 2006 Bird Cow Fish reopened in its current incarnation in Surry Hills after having previously been founded in Balmain in 1996. Alex is the co-owner and Head Chef overseeing a busy team in this past paced bistro using sustainable and locally sourced produce.

Alex goes to Flemington Markets once a week to source her fruit and vegetable produce and she has established an extensive network of suppliers who share her passion and commitment for humanely reared and quality seasonal products. "We have just completed another year of Taste of Sydney at Centennial Park and we have been busy consolidating our work at Eveleigh market serving breakfast and pastry lines to the throngs of happy market shoppers," she shares.

The food retail experience that Alex gained at her store Delish in Lindfield on Sydney’s North Shore which she ran with a business partner for four years from 1998 and the subsequent Retail Food Consultancy that she became involved with, with Success Cycle Consultancy and Trippas White Catering has been invaluable in separating the passionate chef from the consumer demands and clarifying how these two seemingly inseparable players must successfully interact.

Alex has also been involved with Anaphylaxis Australia since 2007, cooking for their annual major Fundraiser and more recently in October 2008, Alex assisted with the launch of the Greenpeace True Food Guide. Alex is a member of Slow Food and was an Australian cook delegate at Terra Madre in Turin in 2008.

Alex has appeared as a regular guest on ABC Radio with Deborah Cameron and Simon Marnie and with Clive Robertson and Murray Wilton on 2UE and has been presenting classes at Accoutrement Cooking School for over 15 years.

"Our Regional Wine and Produce dinners are set to go again starting in May and this year we have Peter Bourne The Wine Man co hosting all our dinners," Alex finishes.

Andy Ball

UK born Andy Ball is Executive Chef at bel mondo restaurant in Sydney. "The moment I walked into bel mondo I fell in love with the place," says Andy as he looks back to when he was first appointed the role three years ago. The tightly hidden restaurant situated away from the main street and on top of the Cleland Bond building in The Rocks isn’t the easiest place to find but when you walk into bel mondo it has an infectious charm that makes you want to stay.

"It's got history and character, which is what attracted me in the first place," Andy explains. Having worked at two of London’s finest 5* Hotels, The Ritz and Claridges, as well as Sydney's Four Seasons Hotel Andy is no stranger to serving up first class cuisine. Heads of State and International Royalty were regular guests at the Hotels and so everything had to be perfect - with no exceptions.

It was at Claridges Hotel that Andy met his Australian wife Jenny and after just six months they made the decision to settle in Australia and call it home. With their daughter Emily and their second due later this year it's Andy's family that he says keeps him inspired and motivated.

The menu at bel mondo is a reflection of 16 years experience and Andy's philosophy on food is notable. "I don't like to over-complicate the ingredients either in preparation or cooking. The freshest ingredients speak for themselves and manipulation of the product doesn’t always increase the flavour," he says. Presentation of the dishes is where Andy uses his artistic flair. "Food presentation is an art form and one that I immerse myself in."

In 2007 whilst at The Ritz, Andy won a number of Industry Awards and competitions. He won the UK Chef of the Year, The William Heptinstall Award and the Caviar Cup to name a few. The rewards of winning saw Andy travel to New York and work in the kitchens of Per Se, Daniel Boulud and the Wylie Dufresne's restaurant WD-50. "It was a fantastic year for me and the experience of working in some of New York's pinnacle restaurants was invaluable."

bel  mondo keeps going from strength to strength with Andy now hosting monthly master classes for small intimate groups where he demonstrates techniques and tips on how to create restaurant style dishes at home.

Visit Andy's website at www.andyball.com.au

Massimo Mele

Italian born Massimo Mele was destined to be a chef. Born in Naples in the south of Italy, both his mother and father were inspirational cooks throughout his childhood which gave him a love for good food & cooking from a young age.

The family migrated to Australia when Massimo was eight and it wasn't long after this that he started cooking in his family's restaurant in Hobart, Tasmania.

Deciding on a professional cooking career, Massimo spent his late teens working in and around Hobart's better restaurants. In 1999 he was named 'Apprentice of The Year' at the Restaurant & Catering Awards and was also a 'National Finalist' in the Nestle Golden Chefs Hat Award.

With itchy feet and a passion to learn he moved to Melbourne at the age of 19 and continued his apprenticeship under Executive Chef Roberto Castellanni at the prestigious Donovan's Restaurant, St Kilda. During the four and a half years working in this multi award winning restaurant he was closely mentored by Gail and Kevin Donovan and was lucky enough to cook with the likes of Stephanie Alexander and Maggie Beer.

In 2004, Massimo returned to Tasmania to open Mud Bar and Restaurant in Launceston, which after just one year received a prestigious 'Chefs Hat' and was awarded numerous industry awards such as 'Best Informal Dining' and 'Best New Restaurant.'

In 2005, Massimo was named the winner of the 'People's Choice Award' at the Lexus Young Chef of the Year Competition which took him many parts of Australia and eventuated with him cooking for the then Prime Minister of Australia, John Howard.

Massimo currently works alongside Pete Evans as the Executive Chef for the Hugos Group overseeing two venues; Hugos Manly and Hugos Bar Pizza. Both venues have won many awards since opening such as 'Best Pizza in Australia' at the 2010 Global Pizza Challenge. Hugos Manly was named 'Best Pizza in NSW' at the 2009 Dairy Farmers Best of Best Pizza Challenge and the same year Hugos Bar Pizza was awarded 'Best Pizza in Australia' at the National Restaurant Catering Awards.

Massimo and Pete travelled to New York and Los Angeles for the G'Day USA promotion in 2009 and 2010 where he cooked at the Waldorf Astoria and at the Consulate General house. He headed up and managed a large team of chefs for the gala dinners which catered for 800 VIPs from around the world.

Massimo has supported the Noosa Food and Wine Festival for six years running. Massimo's passion for quality produce has been reflected by several featured articles in Sydney Good Living Magazine. In recent years he has made several appearances on television shows such as Fresh, Sydney Weekender and on the first series of My Kitchen Rules.