Celebrity Profiles
Hafner, Dorinda
Dorinda is a head-spinning combination of many things. She is first a mother, a registered nursing sister, an optician, author of 7 books (including 2 international best sellers) and a celebrated television chef who’s shows screen in over 48 countries and now online. She has been described as a cross between Aphrodite and Sophie Tucker, the diva of the delicious and a queen of stage and skillet. She simply describes herself as: a proud Civil Celebrant and a passionate South Australian!
Born in Ghana, West Africa, Dorinda blends her heritage with being a "modern - Australian woman" She is a true child of the universe and a kaleidoscope of colour and vibrancy. She "infects" everyone who watches or meets her with enormous enthusiasm and reminds them that life is here to be lived!
Halmagyi, Edward
‘Fast’ Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For the last seven years he has shared his unique take on achievable, time-conscious cookery with millions of viewers and readers through his television, newspaper, radio and publishing endeavours. Ed’s motto is simple, ‘when you do less, the ingredients can do more!’.
Ed’s television commitments are significant. As the cooking presenter on Network 7’s Logie-winning Better Homes and Gardens he transforms elegant restaurant cuisine into recipes that anyone can prepare at home. In 2008 Ed has also joined celebrity landscaper Jamie Durie in a new program ‘The Outdoor Room’. He has co-hosted the popular travel show ‘Discover Tasmania’ for the last few years, drives the kitchens of New Idea TV, and appears regularly on Sunrise and The Morning Show, 7’s popular daybreak programs.
In publishing Ed is no less energetic. His weekly syndicated column through Cumberland newspapers has developed a loyal readership all over Australia. Ed writes about the culture, history and theory of our food then applies it to a particular ingredient each week. His first cookbook ‘Nove Cucina’ sold out of print, but his new book ‘Dinner in 10’ was released in July 2009. Ed has also published his own bookazine under the Better Homes and Gardens banner. ‘MORE: the best of Food in a Flash’, and his own magazine ‘Fast Ed’s Better Basics’ is in stores now.
Radio listeners in Sydney are familiar with Ed as a regular guest on ABC local radio 702, and as the host of Better Homes and Gardens Radio throughout Australia.
Ed’s cooking heritage included Sydney’s iconic restaurant Rockpool, the Wickaninnish Inn in Canada, Cruise and Fuel. It is through comprehending Ed’s passion for bakery that you come to understand his philosophy of food. Cookery is a transformative process that celebrates the simple, yet perfect, flavours of great ingredients. As Ed often says, ‘great food is a gift of love, so eat up!’.
Ed undertakes significant charity work with Anglicare and Community Greening Australia. He is a keen gardener, fisherman and long distance runner who is the proud father of two beautiful kids. He lives near the beach on Sydney’s Collaroy Plateau.
Hancey, Don
Don Hancey is recognized as one of Western Australia’s most dynamic chefs with “fingers in many culinary pies”. He has been an avid promoter for many years of regional cuisine having owned and operated several gold plate award winning country restaurants in the Margaret River region of WA.
Don’s 30-year strong career has also seen him in a vast selection of roles including management and catering for prestigious wineries such as Leeuwin Estate, Cape Mentelle, Voyager Estate, Howard Park, Cullen’s and West Cape Howe in Western Australia’s Great Southern region.
In addition Don has been a guest chef around the world in countries and cities like Tokyo, Fukuoka, Turkey, Singapore, Germany, London, Scotland, Cambodia, and New York and most recently in May in Hong Kong with Chef Peter Manifis.
Some of Don's achievements include consulting to the West Australian Minister for Primary Industry, on ‘Regional Branding and Value Adding Project’. This project focused a spotlight on the Great Southern Region’s food and wines and was instrumental in the creation of the Great Southern Regional Marketing Association and Farmers markets.
He captained the winning Margaret River team at the inaugural Tasting Australia Regional Culinary Competition in Adelaide, Three Month Consultant Chef to Sodexho, the exclusive catering company of ‘Stadium Australia’ at the 2000 Sydney Olympics, he was on the Member Executive Committee of Management Hospitality and Media at the inaugural Australian Wine Tourism Conference, Margaret River.
Don is co-founder of Australian Olive Oil Company Redisland which has two brands, Njoi and Redisland. Redisland has become Woolworths largest selling Australian Extra Virgin Olive Oil and is available in over 3000 supermarkets in the USA.
He founded yescambodia.org a fundraising group that supports humanitarian aid groups in Cambodia including the Children’s Surgical Centre and sponsoring students through a hospitality training school, more information at www.yescambodia.org
He is a Committee of Management member for the iconic charity event “Chefs Long Table Lunch” in Bunbury, Western Australia which raises $100,000 net annually and is distributed to regional groups “in need’.
Don is also a sponsor of Bill Thomson Youth Awards Catering Institute of Western Australia and a member of the Australian Culinary Federation. As well as this he provided event management for the Australian Ambassador on December 15th 2009 a unique dinner at Bayon Temple, part of the Angkor Wat Temple site in Siem Reap, Cambodia, a joint venture between the Australian and Cambodian Governments.
Don currently operates Don Hancey Consulting, a diverse food based business that incorporates event management, consultancy advice to new hospitality ventures, consultancy to the West Australian Fishing Industry Council, consultancy to private food manufacturing businesses and most recently developed a luxury tour arm called Heaven on Earth Tours.
For more information visit: www.donhancey.com
Harris, Andy
Andy is a creative force in food publishing. For the last 25 years, he has helped shape some of the world's best food magazines. His career began in the UK on the Sunday Times, Vogue, Tatler and Elle. In the late '90s, he moved to Australia to work on Vogue Entertaining & Travel during its heyday. He then launched the award-winning Williams-Sonoma Taste magazine in the US, before being lured back to Australia to revamp the Gourmet Traveller and Wine magazines in 2003. In 2008, English chef Jamie Oliver asked Andy to launch his eponymous magazine, Jamie, which rapidly became one of the best-selling food titles in the UK and is now sold in over 46 countries. In addition to his editorial work,
Andy's culinary talents have been in demand on diverse projects, from catering a millionaire's five-day party for 200 guests in Santorini, to lecturing on seafood in Tokyo, writing the acclaimed book Modern Greek, and creating the food for Baz Luhrmann's film Australia. The flavours from a lifetime of travel infuse his recipes, from slow-cooked mechoui lamb fragrant with cumin, a Caribbean beach barbecue with jerked pork or a relaxed Greek summer mezze feast. As well as working with Jamie Oliver on forthcoming TV and book projects, Andy is finishing his own new book on Moroccan food to be published later this year.
Hemphill, Ian
Ian Hemphill can’t remember when herbs and spices were not a part of his life. In 1997 Ian and his wife Liz opened a specialty spice shop in the Sydney suburb of Rozelle, which bears the nickname Ian has had since school days...Herbie’s.
In 2001 Ian’s book “Spice Notes” won the coveted Food Media Club Food Writer’s award for best hard cover food related book in Australia. The US edition won Best Reference Book from the IACP in 2007.
In March 2003 “Herbie” was awarded the Food Media Club Australia Peer Industry Award for Best Overall Contribution to the Communication of Food.
Herbie is obsessive about demystifying the amazing world of spices.
Howard, Peter
Peter Howard is a veteran award winning food and wine journalist with a career that is now in its fourth decade. During this time he has written for major newspapers, magazines and industry publications; his electronic media spans television and radio and he has written and co-authored 16 books. He was the inaugural Chairman of the Australian Regional Culinary Competition and is a member of the Hall of Fame in the Food Media Club Australia Inc. of which he has been President twice. His next major project – retirement!
Huynh, Nhut
Nhut Huynh arrived in Australia in 1984 as a refugee from Vietnam. Like many others escaping political change and upheaval, he had dreams of a better life with freedom and opportunity. Nhut began his cookery career as a kitchen hand working on Sydney Harbour on tourist boats. Even though he spoke no English, he persevered and through the support of friends and colleagues he was signed as an apprentice cook. Nhut excelled in practical skills but was left behind when it came to theory, so his employer structured his roster so that he could go to English classes each day to assist with his TAFE study.
After finishing his apprenticeship, like many before him he ventured into the world of commercial cookery to explore his options. After an unremarkable but enjoyable career, Nhut met his future business partner food and wine writer Jeremy McNamara in 2000. The chance meeting with Jeremy turned into a great friendship and within a year Nhut and Jeremy had opened their first restaurant RQ Sydney in Darlinghurst, NSW.
On the drawing board, RQ started life as a casual brasserie serving simple Asian favourites, but as the project came together it evolved into one of Sydney’s early pioneers of upmarket Asian eateries. RQ was an immediate success and Nhut quickly developed a signature style of Vietnamese inspired dishes prepared in a contemporary style. Reviews and media hype recorded Nhut’s journey, and regular appearances on television and articles in premium food media followed including Australian Gourmet Traveller and Delicious Magazine.
RQ scored well in the Sydney Morning Herald Good Food Guide for five years running. In 2006, Nhut and Jeremy decided that there was still a place in the market for the original RQ concept of a fast and funky brasserie named Snakebean Asian Diner was born. Again, Nhut received great food media support for his new venture including special listings in the Good Food Guide.
Nhut has appeared as a regular presenter on Mornings with Kerri-Anne (9 network), Fresh (9 network), Food Safari (SBS) and a wide range of public demonstration events across NSW. Nhut also has spent time teaching at The KOTO project for street kids in Hanoi and in 2004 he was recognised for his contributions to training in cookery with an award from Tourism Training Australia
In 2007 Nhut and Jeremy sold RQ Sydney, to free Nhut from full-time commitment to their restaurant operations, and Nhut began work on his first cookery book ‘Little Vietnam’ (Lantern). Nhut travelled widely throughout Vietnam to collect treasured family recipes for his book. Snakebean and Nhut’s wholesale catering division, RQ Catering, continued to thrive and in July 2009, ‘Little Vietnam’ was published to wide acclaim. Nhut is currently working on research for his next book and is engaged as a training consultant specialising in Asian cookery, private and corporate cooking classes and appearing as guest chef at events nationally.
In 2010, Nhut is excited to be involved with Tasting Australia in Adelaide in April/May and 2nd series of Master Chef. He is scheduled for many cooking classes including Accoutrement cooking school in June as well as filming for a new cookery/lifestyle program. What started as a dream for a penniless farm boy with no English in a strange land has become a reality. Nhut Huynh continues to surprise and delight diners and his colleagues with his unique take on Vietnamese inspired cuisine in Australia.
