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5 minutes with: Chef Shinichiro Takagi

Chef Shinichiro Takagi – dubbed by the media as one of Japan’s hottest young chefs – has become the first international A-lister to sign up for the highly-anticipated fifth anniversary showing of Gourmet Abu Dhabi – the emirate’s annual culinary festival.

Stefano Manfredi

When you think of Italian cooking, chef Stefano Manfredi usually comes to mind. Back from his recent trip to Italy, the chef talks us through the various food-produce driven regions of the country and why his fallen in love with Sicily.

Chocolate Train Sets New Record

A Maltese artist makes the longest chocolate structure in the world in the form of a train as Brussels Chocolate Week kicks off

Huge chocolate tree takes root

Chocolatier reveals tree sculpture in Parisian boutique made of five tons (11,000 lbs) of pure chocolate.

It’s kimchi time for Korea’s needy

Over 2,000 people gather in Seoul to make 140 tonnes of a spicy and salty fermented cabbage dish to help feed the poor in winter.

Interview: Matt Preston

Turning his focus from the world of politics to food, Matt Preston is now a well-known face in many homes, following his success hosting MasterChef Australia. The cravat-donning critic talks food, fashion, and his new book, ‘100 Best Recipes’.

Greg Malouf

Chef Greg Malouf has inspired a generation of young chefs and transformed the Melbourne dinning scene with the flavours of his Middle Eastern cultural heritage. Greg talks about his food journey and gives his advice for aspiring chefs.

Food philosophy: Bill Granger

Self-taught cook Bill Granger’s passion for cooking helped him to launch a series of successful restaurants and cooking titles. He talks to us about his latest Easy cookbook and his relaxed approach to everyday food.

Sydney Seafood School

A lot of people like to eat seafood, but not many know exactly how to cook it. Roberta Muir from the Sydney Seafood School at the Sydney Fish Markets runs us through the classes on offer throughout the year.

Bangers and bacon

Jeremy Schmid is the chef at Auckland’s 215 Bar restaurant, he talks to us about his new cookbook ‘Bangers to Bacon’ and tells us how we can make make, cook and use sausages and cure our own meats at home.

Interview: Des Harris

Since joining Clooney as head chef in 2008, Des Harris’s dining room has won awards for fine dining. Last year, he was a guest judge on MasterChef New Zealand. Harris is also presenting at MiNDFOOD’s Cooking School.

Mastering the art of sandwiches

Laura Neville, the head chef at the Cafenatics Group, was Australia’s sandwich master this year. She shares her tips on how to create a winning sandwich – from flavours, to textures.

Food for Thought – Sydney

Patisserie chef Mark Stone is taking part in Food for Thought, an event for the National Stroke Foundation. He talks to us about the cooking for the cause and how it’s changed the way he approaches food.

Meet Sofitel Auckland’s new head chef

Scott Brown, formerly of New Zealand’s Huka Lodge, is the new executive chef at Sofitel Auckland, bringing a touch of French elegance to the menu. He talks to MiNDFOOD about his culinary influences.

Cooking for life

Renowned fine dining chef Rob Auger has taken on a new challenge – teaching young homeless trainees to become chefs and baristas, in order to avoid a life on the street. We chat to him about the unique and life-changing concept behind STREAT.

Alpine cooking

Thredbo Alpine Village Hotel chef Jean-Michel Gerst shares his top meal ideas for the ski season, from his new book, ‘Latitude 36.50.’

Interview: Leigh Power – Head Chef, Gingerboy

Head chef at Melbourne’s Gingerboy restaurant, Leigh Power chats to us about his unique laneway street food concept, and his participation in the National Stroke Foundation’s Food For Thought dinner.

MiNDFOOD Radio: Michael Fox

Head chef at Melbourne’s Henry and the Fox restaurant, Michael Fox is also cooking at this year’s Food for Thought event, helping support the National Stroke Foundation.

MiNDFOOD Radio: Christine Manfield

Restauranteur, author and celebrity chef Christine Manfield shares what it’s like to be the first Australian to win the International Association of Culinary Professionals Award.

French baguette gets McDonald’s twist

French food has been declared a world heritage by UNESCO. But one American franchise has risen to the challenge and is taking on the revered baguette. MiNDFOOD reports.

MiNDFOOD Radio: John Estival

John Estival, head chef of the Hopewood Health Retreat in the Blue Mountains, shares his top tips for vegetarian cooking and how going vegetarian has led helped him lose 10 kilos.

MiNDFOOD Radio: Margaret Fulton

The matriarch of Australian cooking, Margaret Fulton is one of Australia’s leading and best-loved cookery experts. She chats to MiNDFOOD Radio about latest cookbook, Slow Cooking. MiNDFOOD Reports.

MiNDFOOD Radio episode 4: Justin North

Acclaimed chef and owner of Becasse restaurant Justin North talks to MiNDFOOD Radio.

MiNDFOOD Radio episode 3: Alastair Waddell

Executive chef of the award winning Great Barrier Reef resort qualia, Alistair Waddell chats to MiNDFOOD Radio.

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