Diana Chan talks to BeanScene about Malaysian kopitiams, the time she won MasterChef Australia, and debunking the myth about the complexity of Asian cooking.
The aroma of Malaysian spices wafting through the door of Diana Chan’s house is tantalising. She’s knee-deep in preparations for her dinner party with Australian culinary icons and MasterChef family members including Matt Preston, Anna Polyviou, and Khan Ong. Her kitchen bench is laden with traditional Malaysian dishes in the works, such beef rendang, a hong bak, black pepper crayfish, sambal prawn, tempeh goreng, and cucumber salad. Read more
Chef Johnny Di Francesco has taken the craft of pizza-making to the masses on land and sea, and hopefully one day, the sky. The pizza master speaks with BeanScene about becoming a world champion and the strength of Neapolitan coffee.Read more
Chef and restaurateur Sarah Todd has been on an Indian exploration since concluding MasterChef Australia five years ago. She shares with BeanScene the challenges of restaurant life, inspiring a new generation, and why coffee is set to become India’s next big thing.
There are many things the Indian community of Goa has taught Sarah Todd: the Hindi language, local recipes, and the true meaning of kindness. But the one skill Sarah insists on sharing is her coffee- making prowess.Read more
Australia’s godfather of Italian cuisine, Guy Grossi, speaks to BeanScene about Melbourne’s early coffee culture, family traditions, and why reinventing the wheel is the key to longevity in the hospitality industry.
In the 1950s, Lygon Street, or “Little Italy” as it’s known in Melbourne, was a bustling street of Italian migrants hanging outside coffee bars, reading the newspaper, and smoking cigars. On a Sunday, Guy Grossi’s father, Pietro Grossi, a Milanese migrant, would take his son to Lygon’s Caffe Sports bar and converse with everyone he passed.Read more
Christine Manfield, one of Australia’s most celebrated chefs and culinary ambassadors, speaks to BeanScene about her fascination with flavour and the importance of being brave.
Christine Manfield believes there are some things that should be enjoyed in their most natural form, and coffee is one of them. Mention of latte alternatives such as matcha, chai, broccoli, turmeric or cauliflower spark strong resistance from Christine, with the culinary icon questioning the interest and purpose in such fads. Read more
Chef Scott Pickett talks to BeanScene about using coffee as a vehicle for flavour, respecting origin, and the reality of being a business owner in Melbourne’s competitive restaurant scene.
Ten years ago, 12 coffees a day was a regular scenario for Scott Pickett. That was until a Chinese doctor took one look at his eyes and knew instantly his caffeine intake was through the roof.Read more
Alastair McLeod is an Irishman with an Australian appreciation for quality coffee. He talks to BeanScene about European kitchens, his indigenous roots, and why six coffees a day is an acceptable quota.
Alastair McLeod still boasts a strong Irish accent after calling Brisbane home for the past 22 years, but in that time he’s adopted a love for all things quintessentially Australian: Vegemite toast, mangos, and coffee.
“I can still see my mummy and daddy in Belfast drinking instant coffee. My dad worked in cafes in Ireland and in restaurants throughout school, but Belfast wasn’t a discerning coffee culture growing up. It was in its formative years. They were serving instant coffee in the cafes,” Alastair says.Read more
Matt Golinski has coffee on his mind even before his interview with BeanScene magazine begins. On an early morning call to the Sunshine Coast-local, Matt answers the phone while at his local fruit shop buying milk and coffee.
“Can I call you back? I’m just getting the only one-kilogram bag of beans on the shelf,” Matt says.