josh niland

Josh Niland: Star of the sea

Josh Niland talks to BeanScene about his rock star coffee encounter, the power of online learning, and breaking down the barrier to sustainable fishing.
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Manu Feildel

Magnifique Manu Feildel

Manu Feildel has called Australia home for the past 20 years. In that time, the popular chef has charmed Australian households with his French accent, obsession with sauce, and passion for food education.
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matthew wilkinson four pillars

Four Pillars’ Matthew Wilkinson shares his coffee awakening

English-born chef Matthew Wilkinson shares a rather alarming admission about running one of Melbourne’s most iconic cafés, and why queuing isn’t always a bad thing. For years I owned one of best coffee shops in Melbourne and did not drink coffee,” says chef Matthew Wilkinson.
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diana chan

Dining with Diana Chan

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.
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christine mansfield

Christine Manfield’s curious mind

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.
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Chef Tobie Puttock’s true colours

After 25 years working in Italian kitchens, Tobie Puttock has consumed more espresso shots than many would dare attempt in a lifetime.  At just 18 years of age, Tobie would watch as waiters brought a tray of 12 espressos to the kitchen for the staff of four on the hour, and they’d drink every one.  “It was espresso all the way because that’s what the other chefs had and I wanted to fit in, to the point I’d drink so much I’d be a shaking nervous wreck,” Tobie says. “We were doing six double shifts a week on a seven-month contract, and everyone just lived off caffeine.” Growing up, Tobie’s parents weren’t big on coffee. His first taste of Nescafe was thanks to his “bogan best mate” at 17, but it is the aroma of coffee he recalls most, brewing in his godmother’s restaurant. It’s still the thing he enjoys waking up to each day.  “The first thing I do in the morning is put a pod through my Nespresso machine, which is like getting a big warm hug to start the day,” he says.
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Callebaut unveils new variety: Ruby RB1

Ruby RB1 is the first new variety of chocolate to be discovered in 80 years. The fourth type of chocolate, is the latest addition to the well-known milk, dark, and white chocolate categories. Callebaut chocolate is the first in the world to launch this new variety. The new chocolate’s sparkling ruby colour occurs naturally from the ruby cocoa bean, and surprises with intense fruitiness and fresh, sour notes.
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