Video or Recipe Upload

yg members

Come on and join the YG team, suggest ideas, ask questions, send recipes and have your say!

your shopping trolley

go on, give it a go!

Follow and tweet us:

Follow younggourmet on Twitter

Like us and tell your friends:

judges 2010

Adjudicator:

Ian Parmenter

Ian Parmenter

Ian is the Festival Director of Tasting Australia and he has been responsible for directing and producing several hundred major TV shows. In 1991 he was thrown kicking and screaming in front of the camera for the debut run of Consuming Passions, which was produced for 10 series and screened in 15 countries. Ian has 11 recipe books to his credit and writes and illustrates newspaper and magazine articles. In 2003 he shared his memoirs in a best selling book called Sheer Bottled Bliss recounting his life journey which brought him to a country property in the Margaret River region of Western Australia where (in between Tasting Australia Festivals) he cultivates grapes and community life.

Judges:

Michael AngelakisMichael Keelan

Michael Angelakis & Michael Keelan

Out of the Blue, is a South Australian produced international lifestyle program presented by Michael Angelakis & Michael Keelan. The show broadcasts nationally and internationally across a range of networks and continues to grow its audience. The show gains support from tourism authorities both interstate and overseas, and national and international sponsors keen to use the program to showcase a range of products and destinations. Michael Angelakis is a third generation Greek/Australian from the well-known Angelakis Brothers Seafood Company who has a wealth of experience in all areas of presentation. Michael Keelan has had a lifetime of experience in the horticultural world, the last thirty years as a popular broadcaster and television presenter.

Amanda Duggan

Amanda Duggan

Amanda is the other owner of tav productions and has a broad knowledge of the industry. Her experience includes making television in the Northern territory, then over to Indonesia for three years and returning to Australia to work for Channel 9 Adelaide as the producer of Adelaide Today. During the last ten years she has worked on many projects from television programs Out of the Blue, Garden Guru's, Wine me Dine me to television commercials and corporate presentations. Her ongoing project is the television program Out of the Blue which has been hugely successful and is currently aired across the WIN Network, Foxtel and on 13 channels overseas.

Andrew Fielke

Andrew Fielke

A Chef of over 30 years experience and founder of the Red Ochre Restaurants, Andrew Fielke is widely regarded as Australia's leading chef and authority on preparing innovative Australian Native Cuisine. He is renowned internationally for his pioneering work since 1985 with Australia’s Indigenous foods. After leaving Red Ochre in 2001, he has traveled extensively promoting his unique cuisine style and presenting numerous TV segments on Australian Food & Wine on ABC's Asia Pacific Satellite Channel & Foxtel. Andrew has also been a board member of the Australian Native Foods Association Ltd.

Adam Swanson

Adam Swanson

Owner and Executive Chef of Zucca Greek Mezze, at Holdfast Shores in Glenelg, Adam’s achievements are a testament to his devoted work and love for food. In 2003, Zucca won the ‘Best Mediterranean Restaurant’ award. It went on to win this award for three consecutive years and as a result Zucca was entered into the hall of fame by the Restaurant and Catering Association of South Australia. More recently in 2009, Zucca restaurant also won the association’s first ever category ' Best Greek Restaurant'. Extending his passion for food, Adam is also a regular chef on TEN’s Ready Steady Cook and is the ambassador for pasta maker San Remo.

Sally Hammond

Sally Hammond

Sally has an extensive background in food over the past 35+ years. She has owned her own food businesses, including a commercial kitchen, taught cookery, been a restaurant reviewer and food columnist, written cookbooks, and still writes about food and dining for a number of magazines and newspapers. Her first edition of the Australian Regional Food Guide published in 1999 (revised 2004) was a groundbreaking guide to around 1500 food producers, restaurants and regional food-related activities around the country.

Ian & Liz Hemphill

Liz and Ian (“Herbie”) Hemphill

Ian and Liz run Herbie’s Spices, a boutique herb and spice business, which has been awarded the Gourmet Traveller Jaguar award for excellence for Innovation in Produce. They have authored and co-written various books and lead “spice discovery tours” to India. Herbie was awarded the Food Media Club of Australia Peer Industry Award for Best Overall Contribution to the Communication of Food. Ian continues to conduct Spice Appreciation classes at his shop in Rozelle and is a regular presenter on Australian TV and radio.

Phileppe Clergue

Philippe Clergue

Born in the Midi-Pyrénées region of France, Chef Philippe Clergue received his professional culinary training in Toulouse where he obtained the "Certificat d’Aptitude Professionelle (CAP)" in Cuisine and the "Brevet de Technicien Hôtelier" (Hotel Professional Diploma). Chef Clergue joined the elite teaching staff of Le Cordon Bleu Paris in May 2006. Today, he is jointly responsible for the superior cuisine program and elaborating the menus for Le Cordon Bleu Food and Wine pairing classes as well as our new Sommelier Program. Phillipe Clergue has represented Le Cordon Bleu at several festivals and events worldwide and also worked on written publications with Le Cordon Bleu partners and other professional magazines and reviews.

Kay Richardson

Kay Richardson

For nearly a decade, Kay has immersed herself in the myriad of issues surrounding food, education and the health of children. In 2003 she became an inaugural recipient of a Master of Arts (Gastronomy) awarded by Adelaide University and Le Cordon Bleu; the major focus of her Master’s Dissertation was children’s food education. She is a consultant on food education events and food service to children, as well as providing food education opportunities through her company Young Gourmet. Kay is also the founder of The Children’s Food Education Foundation, a charity established to promote an understanding of food, health, nutrition and healthy food choices by children and young people. The Foundation produces new media resources and delivers innovative food education activities.

Joanna Savill

Joanna Savill

Joanna is a journalist and TV producer/presenter who spends a lot of time writing and talking about food. Currently she is the Festival Director of the Sydney International Food Festival. Joanna was co-creator of the award-winning SBS Eating Guides to Sydney and Melbourne, and SBS TV's top-rating Food Lovers' Guide to Australia TV series (also seen on the Lifestyle channel). She writes articles, columns and reviews about food and restaurants and is heard regularly on ABC Radio 702 weekends. Her obsessions are sharing, learning and communicating through food, promoting sustainable food production and celebrating Australia's cultural and culinary diversity at every possible opportunity.

Darren Simpson

Darren Simpson

Darren Simpson studied and began his career in Northern Ireland where he was born. Within two years of landing his first job, Dareen was named UK’s Young Chef of the Year. At 21, he was and still is, the youngest ever winner of this prestigious annual award open to all UK chefs under the ages of 25. Since then he has work in some of London’s greatest restaurants and has been taking Sydney diners to extraordinary heights at Aqua Luna, La Sala and Barrenjoey House. Darren can soon be seen on the brand new series of, The Best in Australia. His TV appearances also include resident chef on Sunrise; presiding as judge on hit reality show, My Restaurant Rules; presenter on lifestyle program, Live This; and Ready Steady Cook. Off the screen, Darren has attended invitations as MC and/or speaker of key food and wine events across Australia.

growing up / cooking food / knowing how / feeling good