COLIN FASSNIDGE

Most will know Dublin born chef and restaurateur Colin Fassnidge as a guest judge on top rating program, My Kitchen Rules.

Known for his nose to tail cooking philosophy, the Irishman firmly believes the secret to cooking a great dish is planning and “having a bit of love for the food”.

A father of two who counts pork, potato, lemon and peas among his favourite ingredients to cook with, Colin began his career at London’s Le Manoir aux  Quat’Saisons in 1994, where he completed his apprenticeship under his idol, Raymond Blanc.

Arriving in Australia in 1999, Colin has been crowned GQ Magazine’s Chef of the Year in 2013, released his first cook-book Four Kitchens in 2014 and is loving getting back to his pub roots at the Banksia Hotel in Sydney’s south or the Terminus Hotel in Pyrmont.

So come and see the cheeky and outspoken chef in action at Grampians Grape Escape:

SAT 4 MAY: 3pm – 3.45pm

Lamb Butchery Masterclass with Pyrenees Premium Cuts. Colin will also demonstrate a chargrilled Lamb back strap recipe.

SUN 5 MAY: 11am – 11.45am

Milk Poached Pork Neck.

SARAH GLOVER

For 16 years Sarah Glover has made a career as a chef in Tasmania, Sydney and New York but these days you rarely find her in a kitchen, the outdoors is where she now plies her trade.

The fascination with cooking in the wild has long been with Sarah Glover, but was reignited when she returned to Tasmania. There, on the sands of a beach and deep in the heart of the island she first called home, she realised her kitchen didn’t need to be constructed to a metal bench under fluorescent lights, but rather it should – be taken outdoors.

These days, Sarah Glover caters events with her over-the-fire ways, runs a cookie company called Bondi Bikkies, and has just released her first cookbook Wild.

We find Sarah mesmerising, engaging and all round amazing and you will too at the 2019 Grampians Grape Escape.

SAT 4 MAY: 11.45am – 12.30pm

Hung Chicken

SUN 5 MAY: 1.30pm – 2.15pm

Hung Leg of Lamb