Celebrity Profiles
Gare, Anna
Anna Gare’s passion for cooking began when she could reach the top of the kitchen bench. At the age of eight-and-a-half she took charge of her school canteen one day a week, providing a three course meal for a dollar.
When she was 12 & 3/4 years and desperately wanting to be 13, she formed an all-girl band with her sister and two friends called the 'Jam Tarts'. For ten years the Jam Tarts were a successful touring and recording band within Australia and acclaimed at international music festivals.
While Anna was in the Jam Tarts, she supplemented her rock and roll lifestyle with cooking, where she honed her talents in various restaurants around Australia.
After a decade of rock and roll, it was time for a change. Her life had always revolved around food and delighting others with her gastronomical gift, so she decided to start charging for her efforts and formed a small catering business, Deluxe Catering with Food by Anna Gare.
Anna also began working in Television. She worked on ABC’s Consuming Passions as Ian Parmenter’s right hand assistant, “preparing the dish he had prepared earlier”.
Following her TV experience with Ian, Anna went on to presenting her own cooking segment on magazine chat show called Perth at Five. The program was shot live and ran weeknights for four months. Anna also featured in and narrated a five-part series, Chefs Christmas, for The LifeStyle FOOD Channel. The series features ten of Australia’s hottest chefs who invite viewers into their homes to share their festive entertaining secrets.
Last year Anna co-starred with chefs Ben O’Donoghue and Darren Simpson in The Best in Australia on The LifeStyle FOOD Channel. Filmed in her family home in Fremantle, WA, the program was incredibly well received and Anna has just finished shooting the second series which will premiere on The LifeStyle FOOD Channel in August.
She has now completed the third series of The Best in Australia which is the highest rating food programme on the Lifestyle FOOD Channel.
Garreffa, Vince
Widely regarded as the “Prince of Flesh” and “Butcher to the Stars”, Vince is a passionate Italian who owns and operates Mondo Di Carne, Perth’s favourite gourmet butchery, in the central suburb of Inglewood in Perth, Western Australia. Vince has an affection with all that is food.
Vince spends his time teaching his cooking class students, fulfilling his guest speaking engagements, sharing his 40+ years of experience to the next generation of butchers, chefs, food lovers, helping the farming community on market requirements, doing his radio shows on 6PR and ABC, writing his favourite recipes for the West Australian newspaper, catering to special clients or events, helping his favourite charities, and simply dining with family and friends.
In all that he does it is quite apparent that the flesh in his life is not confined to the industry he is in but also refers to the many amazing people he has supplied, worked with, cooked for or dined with throughout Australia and the world.
Gimon, Sandrine
For me, winemaking is all about building a legacy. Small decisions taken in the vineyard, or at vintage time, create a story that is encapsulated in a bottle of wine for years, even decades, to come.
Our story at Rymill Coonawarra is one of real teamwork and integration. We have complete control over our wine, from bud-burst to bottling, using entirely estate-grown fruit. For me, this gives real meaning to what we produce, and gives our wine great authenticity and quality.
I started my winemaking education in the Champagne region in France, producing what is probably the most technically demanding form of wine. This meant a steep learning curve, but it gave me a very solid foundation and taught me lessons that I find still apply a decade later, on the other side of the world. Equally enduring, in Champagne or Coonawarra, is my adherence to the Rymill Coonawarra philosophy of making wines that are delicious with good company and good food!
Goodlet, Mathew
Sparrow Kitchen and Bar is run by Executive Chef Mathew Goodlet, previously Sous Chef of Manse Restaurant and Head Chef of Farina Kitchen and Bar. He has moved onto Sparrow Kitchen and Bar with the concept of cool, relaxed produce driven food.
Mathew uses the idea of tapas style dining sourcing produce from around Australia of the highest quality, also judging the national Vogue Entertaining and Living Produce Awards 2009/2010 he has a great view on up and coming produce for the restaurant. Having returned from overseas travels of Spain and Italy he has gained many influences and uses these to make an interesting and memorable dining experience.
Gowers, Melanie
Chef de partie at Adelaide Convention Centre.
Kitchen life started in the sink at Darry's Verandah restaurant in McLaren Vale. Moving into the world of cooking and then concentrating mostly in the pastry kitchen. After 4 years Melanie travelled further south to the Flying Fish cafe at Port Elliot feeding the sun seeking crowds. From the sand to the city, she started working at Regattas Bistro where she completed formal qualifications and focussed more on her passion for pastry. Over the past few years having excursions to discover different foods from all over the world, re-enforcing the fact there is no end to learning in this profession.
