Australia’s top chefs dish the dirt on what they’re resolving to do better in 2009.
Lose weight. Pay off debts. Save money. Keep a lid on the crack habit. As noble as those goals may be, your average New Year’s resolution can be a pretty tedious thing, so we asked a bunch of non-average culinary professionals what they had in mind for the coming year. From the earnest to the hilarious to the hilariously earnest, Australia’s cheffing top-guns cover the spread.Tony Bilson, Bilson's, Sydney
I'd like to cook genuine bouillabaisse at the [Number One] wine bar to remind Sydney what it is all about.Christine Manfield, Universal, Sydney
My resolution is to continue our practice of buying produce that's in season from growers' markets - going direct to the source (rather than the less fresh options on offer at the supermarket.)Matt Moran, Aria, Sydney
1. To be more environmentally friendly in the kitchen.
2. To have a non-swearing policy in the kitchen or a swear box, at least. We'll make lots of money!
3. To be nicer to the wait staff!!Cheong Liew, The Grange, Adelaide
I'll visit and eat at more Mod Oz-style restaurants when I visit other states.Dietmar Sawyere, Berowra Waters Inn, Sydney
I'm hoping to make Berowra Waters Inn 100 per cent organic by the end of 2009. Michael Lambie, Taxi, Melbourne
I'll listen to my customers' wants and needs, dedicate myself to buying the best possible produce, and not put too much pressure on myself - I'm kicking ass.Jason Peppler, late of Isis, Brisbane
My resolution this year is to give back to the industry and endeavour to make some changes, by making the industry more appealing to young people and also teach younger people about good simple food. We are spoilt for quality products and producers need our support to continue to introduce new and interesting things. Mark McNamara, Appellation, SA
I'll expand our kitchen garden, source more organic/biodynamic produce, make more charcuterie, and finish the Appellation cookbook.Alain Fabrègues, The Loose Box, Perth
Get simple, creative, colourful and more precise... and finish my bloody book!Chui Lee Luk, Claude's, Sydney
I want to make my kitchen and restaurant a restorative place according to the historic origins of restaurants, for both patrons and staff.Matt McConnell, Bar Lourinhã, Melbourne
Drink less but drink better, stop buying Le Creuset pots and pans (the cupboards are full) and to spend more time in my new kitchen at home.Mark Best, Marque, Sydney
To continue the good fight against the insipid and banal. Oh, and to get some f***er to publish my book.Sean Connolly, Neil Perry, Andrew McConnell...
PICTURED (CLOCKWISE FROM TOP LEFT) CHUI LEE LUK, JASON PEPPLER, MATT MCCONNELL, DIETMAR SAWYERE, CHEONG LIEW, TONY BILSON, ALAIN FABREGUES, MARK BEST, CHRISTINE MANFIELD, MATT MORAN, MARK MCNAMARA