Biography:

Australian-born Lennox was fireside at Spain's famous Asador Extebarri for five years, discovering how different woods produce different aromatic coals, and manipulating grill height with pulleys to achieve magical effects on everything from calamari to caviar. He says of the simplicity of grilling over an open fire, ‘There's something so honest about it'.

Lennox has joined the Fink Group's stable of Quay and Otto restaurants to open a new Sydney-side grill in 2012.

Biography:

Neil Perry is our fiercest ambassador for all good things Australian.  Neil has his hands full with the release of his new book and his flagship brand, the Rockpool Group.

David Blackmore is a recognised pioneer and leader in Wagyu beef, both in Australia and internationally. Over the last quarter century David has established a world class herd of breeding cattle and today produces a 100% fullblood Wagyu product.

Biography:

North Carolina’s barbecue legend, pit-master Ed Mitchell lives and breathes smoke and fire. He’s been barbecuing hogs since he was 15 and is considered one of America's top pit-masters. Ed Mitchell’s North Carolina-style barbecue honours the back to the basics approach of roasting whole hogs raised in the free-range ways of his great-grandparents, tapping into his family’s time-honored recipes and cooking techniques.

Mitchell is probably best known for winning a “Throwdown” with Iron Chef Bobby Flay in 2009. He is also a founding Pitmaster for the annual Big Apple Barbecue Block Party, now planning for its 10th annual event in 2012.
This visit is supported by the Newmarket Hotel.

Ed Mitchell's visit is supported by Newmarket Hotel.  

Biography:

Michelin starred serial restaurateur and pioneer of truly excellent cross-cultural cuisine, David Chang is also a visionary chef and master collaborator with some revolutionary ideas on food. Now with five New York offshoots of his ever-expanding Momofuku empire - Momofuku Ko, Momofuku Ssam Bar, Momofuku Noodle Bar, Milk Bar and Ma Peche - plus his very own magazine (also called Ma Peche), Chang is set to launch his first Momofuku restaurant outside of the USA in Australia later this year.

This visit is supported by Movida.

Biography:

Elvis is one of the master minds behind 2 of Sydney's hottest restaurants – the Spanish Bodega and the hot, hot, hot Argentinean Porteño, where the hot coals fan the flames of their passion for the flavours of South America.

Along with his restaurant partner, Ben is making his mark on the Sydney food scene with the Spanish Bodega and the Argentinean Porteño.

Biography:

Chew that meat, gnaw that bone, splash that salsa, swig that brew. It’s time for a truly meatopian twilight dinner by the fire. That means dishes from our fiery star chefs – grilled, sizzled, sozzled, smoked or sauced – matched to thrillingly chilled beers and wines. Not only that, we’re going to rock the joint with live music, so bring those blue suede shoes and swing some ass.