From visiting the Barossa Valley to crab raking on the Eyre Peninsula, these internationally renowned chefs open up about their favourite food and travel memories in South Australia.
Although working at restaurants interstate, the chefs proudly feature South Australian produce on their award winning menus, including local seafood, cheese, sea salt and wine.
Alejandro Huerta Carrillo
Alejandro Huerta Carrillo started his career in Mexico and Spain before moving to Australia, where he worked at Mexican Society in Adelaide, winning Best Mexican Restaurant in Australia, and as head chef at Chica Bonita Manly. He is now working at No. 92 wine bar and restaurant in Sydney.
My favourite travel or food memory of South Australia is… visiting the Barossa Valley. Being able to see all the passion in the winemakers of the region made me appreciate it even more.
The South Australian produce or brand featured on the menu in my restaurant are… South Australian Hiramasa Kingfish, Charleston Jersey Brie cheese and Mont Priscilla cheese.
While I’m in town for Tasting Australia I am looking forward to cooking with or meeting… Kane Pollard, owner of Topiary and head chef at Sol Bar and Restaurant. He is an inspiration to me. I also can’t wait to do the Mexican fiesta with Greggory Hill (Hispanic Mechanic) and Daniella Guevara (La Popular Taqueria) in our Cinco de Mayo Fiesta for Tasting Australia. I’ve always admired the way they cook and their approach to Mexican food.
The one ingredient I can’t live without is… chillies, all of them, from fresh to dry ones. I think that spiciness is a flavour that adds another layer to food and, if used with caution, is very enjoyable.
Meet Alejandro Huerta Carrillo at the Tasting Australia event: Cinco De Mayo Fiesta
Analiese Gregory is one of the most acclaimed young chefs in Australia. Gregory has worked globally at The Ledbury in London, Michel Bras in France, Mugaritz in Spain, Quay Restaurant in Sydney and head chef at the renowned Tasmanian restaurant, Franklin in Hobart. Gregory featured on Gordon Ramsay’s National Geographical series, Uncharted, to showcase Tasmania and is working on her own TV show.
My favourite travel or food memory of South Australia is… driving through South Australia as a child and hanging out in all the vineyards, running through the vines and hiding behind barrels while my parents were wine tasting. I remember it as quite a magical place.
While I’m in town for Tasting Australia I am looking forward to cooking with or meeting… the hospitality community that I haven’t seen in a long time. Due to living in Tasmania I haven’t left the island much over the past year due to travel restrictions.
The one ingredient I can’t live without is… ooh it’s a tossup between rice and butter.
Meet Analiese Gregory at the Tasting Australia event: Coasts, Rivers and Sea, Mayura Station Rare Cuts
Christine Manfield is a renowned chef, culinary ambassador, owner of three successful restaurants, advocate for local and sustainable tourism, award-winning author and mentor to women in hospitality.
My favourite travel or food memory of South Australia is… cooking crayfish straight from the water in Robe, where my life as a chef began back in the 80s.
The South Australian produce or brand featured on the menu in my restaurant are… Olsson’s sea salt flakes and native ingredients – saltbush, lemon myrtle, mountain pepperberry etc – from Something Wild Native Foods and baby red lentils from Dirty Inc, which are essential staples in my pantry. As a freelance chef I source as much as I can from my immediate region.
While I’m in town for Tasting Australia I am looking forward to cooking with or meeting… my food tribe and working alongside Paul Baker, Mark Labrooy and Mat Lindsay in our Tasting Australia dinner events. It will be fun to team up with Alanna Sapwell once again – I am sure we will all bring great energy, skill and enthusiasm to our dinner menus.
The one ingredient I can’t live without is… chillies of every shape, colour and heat.
Meet Christine Manfield at the Tasting Australia events: Hill of Grace First Taste & Wild
Morgan McGlone began his culinary career working at Summit and Luke Mangan’s Salt restaurant in Sydney, before starting his own catering and chef agency in New York and Los Angeles. He has since opened the Flinders Inn Sydney, co-founded the award winning Taste of Young Sydney group, worked at Husk in South Carolina and Nashville, co-owned Belle’s Hot Chicken and Bar Clarine in Melbourne and Sydney, worked as executive chef for the 100 Burgers Group and as the Double 9 Group’s Culinary Director.
My favourite travel or food memory of South Australia is… cooking in Coffin Bay for Tasting Australia 2018 with Duncan Welgemoed from Africola and Taras Ochota. It is still to this day one of the best experiences I’ve ever had!
The South Australian produce or brand featured on the menu in my restaurant are… all the beautiful wines from South Australia especially Ochota Barrels, Broderick Bros, Tommy Shoberick and Gentle Folk – all so delicious.
While I’m in town for Tasting Australia I am looking forward to cooking with or meeting… Louis Tikaram and Darren Robertson. They are some of my oldest mates and we very rarely get to catch up. Also look forward to hanging at Leigh St Wine Room and Africola.
The one ingredient I can’t live without is… chicken, that’s an easy one!
Meet Morgan McGlone at the Tasting Australia event: Monday Steak out Presented by Australian Good Meat