Ben Shewry

Chef/Owner Attica

Born and raised in rural North Taranaki on the rugged west coast of the North Island, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume; it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat.

For inspiration, he often draws from his childhood; from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings.

Tammi Jonas

Ethical Pig Farmer/Butcher

Former vegetarian academic Tammi Jonas is resident meatsmith at Jonai Farms, where she and her family of ethicurean farmers raise pastured rare-breed Large Black pigs and cattle on 69 acres of volcanic paddocks just outside Daylesford, Victoria.

Tammi has been writing about food ethics, culture and politics since 2006 at her blog ‘Tammi Jonas: Food Ethics’, and has been widely published. She is the current Chair of Fair Food Farmers United (FFFU), the producers’ branch of the Australian Food Sovereignty Alliance (AFSA), of which she was President from 2014 to 2016. Food sovereignty promotes everybody’s right to access nutritious and culturally-appropriate food grown in ethical and ecologically-sound ways, and their right to democratically determine their own food and agriculture systems.

Alex Poulsen

Distiller Hippocampus

Lex studied Biochemisty & Pharmacology at University before deciding that the lab-life wasn’t for him. He began brewing at Little Creatures in Fremantle where he remained a few years before a chance meeting introduced him to the Founder/Brewmaster of Aegir Bryggeri in Norway where he spent a year. This was where he had his first taste of commercial distilling.

Lex returned to Western Australia and became the Head Brewer at Cheeky Monkey Brewery in Margaret River. In 2014 he was offered the role of Distiller at Hippocampus Distillery.

Lex enjoys Science Fiction, loud music and eating his bodyweight in charcuterie.

Aaron Carr

Chef Vasse Felix

Executive Chef of Vasse Felix Restaurant since 1995, Aaron Carr has seen Margaret River’s culinary scene mature to become one of Australia’s leading gourmet destinations. Under Aaron’s guidance, the Vasse Felix Restaurant has been positioned as Western Australia’s top regional restaurant for many years. It has been consistently featured as one of Gourmet Traveller Magazine’s Top 100 Australian Restaurants, and rated four stars by leading Australian Critic, John Lethlean, who named it “The benchmark winery restaurant in Australia.”

Aaron was awarded “Chef of the Year 2015” by The West Australian Good Food Guide.

Aaron prides himself on a menu that can, “cross the boundaries of cuisine by blending flavours that offer a cutting edge. The art is to create a dish that has simplicity of flavours, thus letting our outstanding produce be the centre of attention.”

Aaron has hosted Vasse Felix events in Los Angeles, Hong Kong, Singapore and Kuala Lumpur, Perth, Melbourne and Sydney, working with chefs including Massimo Bottura (Osteria Francescana), Peter Gilmore (Quay), Shane Osborn (Pied a Terre / St Betty). He is a regular contributing Chef to some of Australia’s most esteemed culinary events.

Amy Hamilton

Chef/Owner Liberte

Amy Hamilton is the chef-patron of Liberte, Albany’s finest place to dine and a model small bar for publicans around the state. A bold mash-up of French and Vietnamese flavours – sometimes in the same dish, Hamilton’s cooking is delicious, deeply satisfying and a tender love letter to Great Southern produce and producers.

Amy’s cooking career started in 2001, when the former visual art student naively applied for a dishy job at the acclaimed Must Wine Bar. With a new found love of hospitality & her degree on the back burner, Amy commenced an apprenticeship under Russell Blaikie and later worked under Riccardo Momesso in Melbourne. Heading west again, Amy got as far as Albany where she worked as a private chef to the likes of Lady Gaga and Michelin starred chef, Shane Osborn.

In 2014 Amy bought Liberté, a run down Parisian inspired bar inside the historic London Hotel. Her aim was simple; to introduce some good food, a solid bar program & warm welcoming service and in no time at all she had secured Albany a place in many food lover’s destination bucket list.

Cameron Syme

Founder, Great Southern Distilling Company

In 2004 after 14 years of research, Cameron Syme founded the Great Southern Distilling Company which commenced commercial production in 2005. Located on the edge of Princess Royal Harbour, the distillery takes advantage of Albany’s pristine water, clean air, abundance of local produce and cool marine climate.

In May 2008, the first flagship ‘Limeburners’ Single Malt Whisky was released.  Not only was this recorded as an historic event because it was the first Single Malt Whisky ever distilled in Western Australia, but it also picked up a Bronze Medal at the prestigious International Wine & Spirits Competition in London.  After selling out within the month, the distillery knew it was getting things right. Its whisky continues to win awards all over the world.

Cameron is also a Founding Director of the boutique law practice “Latro Lawyers”, a commercial law firm based in Albany with clients around the country, where he pursues provides legal and commercial advice to the Kimberley Land Council (KLC), the peak indigenous representative organisation in the Kimberley.  He also provides pro-bono legal advice to a Perth based peak indigenous charitable organisation working in the interests of indigenous women and children’s safety and counselling, while still maintaining an enviable commercial client list.

Following a family legacy of distilling and a personal passion of pursuing what is right, Cameron is enjoying the challenge of doing what he wants to in life and the continual pursuit of excellence.

Carly De Bartolo

Gelato maker, Chicho

Carly De Bartolo has been working as a gelato maker in Perth for 5 years. She learnt the art of gelato making at a gelato university in Bologna, Italy.

In her previous life Carly was a chemist. This background has contributed to her unique approach to balancing flavours and formulas. Seasonality and locality play a major role in her menu. Each new flavour is trialled and perfected ensuring the ingredients are highlighted and balanced for sweetness.

Small batches made fresh using quality produce is this new wave gelato maker’s credo.

 

 

 

 

Christie Stewart

Domestic Beekeeper Bidjaronning Honey

Christie Stewart had her first beehives on her family farm in Wongan in 2002. She has been intrigued with beehives ever since.

Since moving to Kardinya in September 2016, her beehives have been prolific and she began selling her excess honey through the Freo Food Facebook page which generated a lot of interest in local honey and beekeeping. She also regularly supplies Bread in Common with honeycomb frames.

Beekeeping for Christie is an extension of observing patterns and seasonal changes in the natural word. She became a Landscape Architect because of the love of landscape that her rural upbringing had instilled in her. To be an apiarist involves acute observation of weather patterns, seasonal changes, including the identification of native species and their flowering patterns, and a general love of the interwoven connections within nature. This fits right in with her love of the land and instinct to grow and nurture.

Dale Tilbrook

Native Produce Providore

Dale Tilbrook is a Wardandi Bibbulmun woman. She has been cooking with and promoting Australian wild edibles for over two decades, providing bushtucker talks and tastings, and educating people on local history and culture. Last year Dale traveled to the Terra Madre Festival in Turin, Italy to cook and present at the festival, pepresenting Slow Food Swan Valley.

She has been on the board of the Bushfoods Association of Western Australia, Australian Native Food Industry Ltd and Swan Valley and Eastern Region Slow Food Convivium.

Elizabeth Brennan

Marketing Manager Moora Citrus

Elizabeth currently manages marketing strategy development and implementation for one of the largest citrus operations in WA, Moora Citrus, and coordinates an agricultural research program in Papua New Guinea for the Australian Centre for International Agricultural Research.

She is a Fellow with the Australian Rural Leadership Foundation having won a scholarship from Fairfax Agricultural Media to undertake the intensive 18-month leadership program and has recently resigned from her role as President of Australian Women in Agriculture. In 2014, Elizabeth was awarded the Most Outstanding Emerging Leader Award at the inaugural Women in Australian Agribusiness 100 and this year won the 2016 Young Achiever of the Year for her voluntary and community contributions.