TO OUR NEWSLETTER
Shane Jacobson is one of Australia’s most loved award-winning actors, presenters and entertainers, having worked in radio, film, stage and television, and with some of the biggest names in the business for more than 25 years. It was his role as the title character Kenny in 2006 that brought him fame and recognition both at home and internationally. He co-hosted Top Gear Australia in 2010 and 2011, which also saw him on tour with Jeremy Clarkson and James May in Top Gear Live Australia. He also put his sweet tooth to work in 2013 as a co-host alongside Anna Gare for Channel 9’s The Great Australian Bake Off. This year Shane joined IGA for their highly successful It Pays to Shop Independent campaign.
Josh Catalano is a third generation fishmonger and co-owner of Catalano’s Seafood. Josh started to raise his own profile after appearing on TV's MasterChef (Season One), and has added his own flair on several other television shows over the years. Josh is passionate about seafood and says growing up in a family seafood business means there’s not much he doesn’t know about seafood. And while seafood is his number one passion it also goes hand in hand with his other passion, cooking.
Growing up the state’s North-West, Peter has lived and breathed seafood his whole life. From the decks of his dad’s commercial prawn vessel, Peter went on to train under acclaimed chef, Alain Faberge of the renowned Loose Box restaurant. Throughout his career so far, Peter has won a host of awards including a Gold Plate for Best Seafood during his time as Head Chef at Zafferano and the WA Seafood Fishing Industry Young Achievers Award in 2011.
Don Hancey is WA’s Food Ambassador. Don loves working with quality local producers to help grow their business, their opportunities and create innovative ways to present, showcase and market their produce by creating a world class dish. Described as a chef with soul, away from the kitchen Don is heavily involved with charity organisations.
Bart Beek is one of our most dynamic personalities in the Australian culinary scene. As a chef, presenter, food writer and stylist, he has been involved in the hospitality industry since 1972. Bart has taught commercial cookery and was trained at the famous Cordon Bleu school in Paris. As a qualified chef, he has worked in some of the finest restaurants in Australia, Hong Kong, USA and France. His passion for cooking with the finest and freshest foods is easily evident and inspirational to all audiences.
Ray Jordan is one of Western Australia’s leading wine writers. Ray first wrote for Winestate in the 1970’s and hosted his own show on Western Australian radio for 3 years. These days Ray writes two weekly columns for The West Australian but is probably best known for his authoritative annual guide to Western Australian wine, which is always worth a look. Ray has judged at the Swan Valley Wine Show, the Barossa Wine Show, the Perth Hills Wines Show, the Geographe Wine Show and the Sheraton Wine Awards, was a winner of the WA Wine Press Club wine writing award and in 2006 was awarded the George Mulgrue Award for his extensive contribution to the WA wine industry.
Jerry Fraser is a bit of a local legend in WA. He has spearheaded the renaissance of fresh seafood and shucked to order in WA for the last 20 years ago. He has shucked on 5 of the worlds 7 continents and always with a smile on his face.
Carnarvon-born and bred, Stuart is the Executive Chef at Don Tapa in Fremantle. With a passion for Western Australian produce, Stuart is looking to bridge the gap between the producer and the consumer. Recently introducing the Peruvian Japanese style of cuisine, Nikkei, to Don Tapa in Fremantle, Stuart’s new brunch and dinner menu reflects his core beliefs on fresh and local.
Scott Bridger is head chef at May Street Larder and Bib & Tucker. Scott’s career has spanned the globe, working in Europe, Japan, Middle East and the Caribbean. Influences drawn from his 10 years working abroad and two years as sous chef at the then newly-opened Rockpool Bar and Grill in Perth have helped him build a reputation for using modern techniques, styles and flavours.
Kenny McHardy is head chef at Manuka Woodfire Kitchen, soon to open in Fremantle. Originally from New Zealand, Kenny’s career has taken him from the Michelin starred kitchens of Gordon Ramsay and Marcus Wareing in London, to celebrated Two Hatted, Walters in Melbourne. Mostly recently Kenny was head chef at Due South in Albany where he led a kitchen team that produced their own cured meats and milled flour for house-made breads and pastries.
Scott Brannigan is head chef at Bread in Common in Fremantle. Known for his ethos of using fresh seasonal produce, Scott learned much from his time in the UK, working with chefs including Giorgio Locatelli, Tom Aitken and Fergus Henderson. On returning to Perth, he took up the role as head chef at iconic Balthazar Restaurant & Bar. After 3 years at Balthazar, Scott embraced the opportunity to open Bread in Common which now has a reputation as one of WA’s most innovative restaurants.
Black Pearl Oyster Shucking
Special Guest JIM MENDOLIA
As far as local fishing legends go, it’s hard to go past Fremantle’s sardine expert, Jim Mendolia. Heading up the family business, Fremantle Sardines, Jim takes a hands-on approach in his work; out on the ocean early each morning catching local sardines. Originally from Italy, it was the Mendolia family that was instrumental in the introduction of sardines onto dinner tables around Australia. The long-running Fremantle Sardine Festival grew from the hard work of Jim’s family, attracting thousands of visitors each year and today Mendolia Sardines are a highly sought after, quality sardine product.