All posts in Chef Interviews

Sophie Zalokar

By: | 0 Comments | On: November 16, 2014 | Category: Chef Interviews

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For me food has always been one of the most important cultural things that connect people to place. Aside from our spectacular forests, waterways, undulating pastures, orchards and coast; agriculture in the Southern Forests is its major strength and defining attribute. I couldn’t not include the stories of the growers... more

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Scott O’Sullivan

By: | 0 Comments | On: April 21, 2013 | Category: Chef Interviews | Tags : ,

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I was very humbled by the award and there are a lot of better chefs out there doing some amazing things. The team at Red cabbage have worked very hard and also deserve the recognition. more

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Alan Desouza

By: | 3 Comments | On: September 9, 2012 | Category: Chef Interviews


1907 offers classic fine dining with a modern edge incorporated into its style. Housed in a 105 year old building which was originally a rag-trade factory. Committed to sustainable dining, our purchase of a farm estate in Toodyay called "The Range" enforces our philosophy – “Paddock to Plate”. All food... more

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Paul Macnish

By: | 3 Comments | On: July 7, 2012 | Category: Chef Interviews

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Too many restaurants are closed on a Monday. This is no good if you’re a chef, but also the reason we generally have the night off. But to be a world-class city, top class restaurants can’t all close on the same night as that is just ludicrous. more

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Cassie Thompson

By: | 2 Comments | On: June 1, 2012 | Category: Chef Interviews


The best thing about the Perth food scene? Unique local produce and isolation (therefore individuality). I know it’s not food, but we produce some pretty amazing wine/spirits/beer etc and this helps the food scene. I see that both drive each other. more

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