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.