Chef or cook

From a South Melbourne market stall to Yarraville café Mabu Mabu and now her 130-seater in Federation Square, the self-described “Island girl” has many reasons to celebrate.

The Vietnamese savoury pancake, rendered into crisp, golden goodness before your very eyes.

From the Mornington Peninsula to the big smoke, the former Pt Leo Estate chef is ready to strike out on his own.

The industry talent pool was running dry long before the pandemic, and it’ll take a change in government policy, and self-reflection from restaurants, to make hospitality great again.

The Sokyo chef puts his Osaka okonomiyaki down, flips it and reverses it.

It’s a new chapter for the chef-restaurateur with the much-anticipated opening of Lucky Kwong, named in honour of her late son.

Upon the departure of Phil Wood, the Catalonia-born chef is taking up the mantle at the Mornington Peninsula establishment.

The chef and restaurateur built an empire of Thai restaurants that irrevocably shaped Sydney’s love and understanding of Thai food.

Hanukkah and Christmas family feasts, a three-part extravaganza on the big day by a veteran Melbourne chef, and a party for women who have survived domestic violence. This is what Christmas looks like for these players in the food and hospitality world.

In her monthly column, Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. Here, we meet cook, producer and restaurateur Maggie Beer.