Sunshine Coast-based Kiwi chef Andy Hearnden has worked the world over – and cooked at some of its finest restaurants such as Sydney’s famed French bistro, Felix, and Tom’s Kitchen in London.
She's progressed from being a 15-year-old dishwasher in her native Northern Ireland to working under Gordon Ramsay to the opening of her triple Michelin-star restaurant, Core. Clare Smyth opens up about this most tasteful evolution of dining excellence and explains why simplicity is making a comeback.
“I always loved food, a lot,” beams multi-award-winning, London-based Kiwi chef and restauranteur, Chantelle Nicholson. “I think I got into cooking pretty young for a few reasons. I had an aunt in Central Otago that was an amazing cook and baker, and then had another aunt who spent some time travelling and living in America, so had very different influences from her."
Kashmiri Pulao is a traditional rice dish with mushrooms, dried fruit, nuts, and spices from the Kashmiri cuisine.
Chef Monisha Bharadwaj is a culinary genius known for simple, authentic Indian cuisine and is also the founder of cookery school Cooking With Monisha.
