Page 31 - foodservice magazine September 2018

For these fun-loving chefs, the kitchen
is their playground and Australian Pork
is their favourite toy. Whether they’re rustling up something classic, simple or a cutting edge creation, no other meat
is as versatile, allowing them to explore and indulge their imaginations. Be a PorkStar. And get some Pork on your menu.
BOTTOM ROW
• Cameron Matthews – Spicers Retreats – National • Joe Pavlovich – Bondi Trattoria, Sydney
• Dave Pynt – Burnt Ends, Singapore • Thi Le – Anchovy, Melbourne
• Dan Fisher – Ku De Ta, Perth • Aaron Ward – Young Chef of the Year 2017, Appetite for Excellence